When the weekend rolls around, I live for savory and delicious breakfast recipes. Recently, I posted my Chickpea Omelette, Vegan Breakfast Casserole, and Vegan Breakfast Tacos. This weekend, however, I decided to make a savory tofu vegetable frittata recipe.
Although I usually use extra-frim tofu for this recipe, when I tried to make a vegetable frittata the first time, it was an epic fair. Of course, it tasted okay, but it didn’t have the necessary texture, and it fell apart. The second time I tried, I used silken tofu, and again, I do not recommend silken tofu. Since apparently the third time is the charm, firm tofu is the key to a successful frittata.
For those of you who are new to vegan cooking, or cooking altogether, we all make mistakes in the kitchen, and they usually result in learning a lot about how to cook. Truly, I am a perfect example, since I continually make mistakes which more often than not, turn out delicious.
So, if you aren’t a cook or you don’t think you can cook, keep trying. All it takes is a little practice!
HOW TO MAKE THE TOFU FRITTATA BATTER FOR VEGETABLE FRITTATA RECIPE
As I said previously, you need to use firm tofu for making a vegetable frittata. Tofu, for example, comes in several different textures:
Basically, there are five types of tofu to focus on: silken, medium, firm, extra form and sprouted. Although you can now purchase braised tofu, smoked tofu, and pre-baked tofu, we are going to focus on the ones we cook with.
Silken tofu, for instance, contains the most water of all the tofu textures. Thick and creamy, silken tofu’s texture is comparable to custard or thick yogurt. I use silken tofu for dressings, sauces, dips, or even as an egg replacement when baking.
Medium tofu, on the other hand, is a little bit denser than silken tofu, but it is still really delicate and falls apart easily. In fact, I rarely buy medium tofu, since I prefer a firmer and less spongy tofu texture.
*Firm tofu, for example, is again another step up in terms of less water content and firmer structure. It does, though make a great tofu ricotta cheese like in my Skinny Zucchini Stuffed with Veggies and Tofu Ricotta. Although I prefer firmer tofu for a tofu scramble, firm tofu is perfect if you like your tofu scramble on the softer side. And, it is perfect for a vegetable frittata.
Extra-firm tofu is my go-to tofu for most recipes because its easy to handle and contains less water. Again, for me, it’s all about convenience. Not only does extra firm tofu take less time to press, but it also stays together when grilling, baking, or sauteeing in a pan.
And then, there is sprouted tofu, the Cadillac of all tofu in my opinion. Sprouted tofu, for example, doesn’t need to be pressed. As a result, I chose extra-firm tofu to use for my tofu feta cheese recipe.
MAKING THE VEGETABLE FRITTATA BATTER IS AS EASY AS 1, 2, 3…
In order to make the batter, which is the base of the frittata, you need a food processor and a few ingredients:
- 2 14 ounce packages of firm tofu, drained and patted dry (you do not need to press)
- 1/4 cup chickpea flour
- 2 Tablespoons unsweetened, plain plant milk (I used almond milk)
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 Tablespoons nutritional yeast
Then, simply process the ingredients until smooth. As a result, the batter will look something like a pancake batter. The yellow color, for instance, comes from the turmeric. So, it may look similar to an egg batter, but it isn’t.
WHAT VEGETABLES ARE IN THE TOFU VEGETABLE FRITTATA RECIPE?
I chose a variety of vegetables, for instance, for color as well as taste and texture. Although I chose four vegetables, feel free to add more, or different vegetables you prefer.
- Grape tomatoes
- Vegan Parmesan Cheese
OTHER GREAT VEGETABLES AND OTHER INGREDIENTS TO ADD TO A VEGETABLE FRITTATA:
- Red bell pepper
- Green pepper
- Black beans
- Vegan cheese
HOW TO MAKE THE TOFU VEGETABLE FRITTATA…
Once the tofu batter is made, set it aside, and prepare the vegetables. First, saute the onions and garlic together until the onions are translucent. Then, add the mushrooms and cook until brown. As a general rule, I always use vegetable broth to prevent my vegetables from sticking to the pan. But, it also carmelizes the vegetables without using oil.
Another great cooking tip is to wait until the last couple of minutes to add vegetables like red bell pepper and zucchini.
The zucchini and red bell peppers, therefore stay firm and do not get overcooked. The step, then, is to add the cooked vegetables into the prepared tofu batter. And, then gently fold the vegetables into the batter.
Typically, a vegetable frittata is cooked in the oven in an oven-proof skillet. Although I own such a pan, I chose to cook my frittata in a ceramic pie pan, because I was serving the frittata to guests.
Next, you simple cook the vegetable frittata in a 350-degree oven for 30-35 minutes. Once the vegetable frittata is removed from the oven, allow it to sit for 5-10 minutes, for it to set up. If you cut it immediately, it will fall apart.
Because I prepared my vegetable frittata for guests, I served vegan English muffins with a fruit salad and homemade strawberry jam.
IF YOU ARE LOOKING FOR WAYS TO BRING VARIETY AND JOY TO BREAKFAST, CHECK OUT SOME OF THESE RECIPES!
- Vegan Breakfast Burrito
- Vegan Breakfast Tacos
- Chickpea Omelette
- Vegan Breakfast Casserole
- Skinny Southwestern Tofu Scramble
- Skinny Veggie Tofu Scramble
- Vegan Breakfast Potatoes
- Yummy Vegan Banana French Toast
- Skinny Chia Seed Pudding