Vegan Zucchini Mushroom Frittata
This recipe is adapted from an amazing recipe from the FatFreeVegan.com. You can make it your own by using your favorite vegetables and flavor profile. I really enjoy this as a Sunday brunch. It is filling and satisfying. You will not miss the eggs.
Ingredients
- 1/2 t. Olive oil
- 1 Onion diced
- 7 oz. Extra-firm Tofu pressed and crumbled
- Pinch of Black salt
- Sea salt
- Freshly black pepper
- 1 t. Italian herbs dried
- 1 zucchini medium, grated
- 4-5 mushrooms sliced
- 1 12.3 oz package extra-firm silken tofu drained
- 1/4 C. Water
- 3 T. Nutritional yeast
- 1 T. Plus 1 t. Organic Cornstarch
- 1 t. Tahini raw or roasted
- 2 Garlic cloves
- 1/4 t. Turmeric
- 3/4 t. Sea salt
- 1/2 t. Black Pepper freshly ground
- Pinch of black salt
Instructions
- Heat olive oil in a large skillet and add the onion. Cook until just beginning to brown on the edges.
- Add crumbled tofu and a pinch of black salt. Black salt gives the dish an eggy taste. If you don't have any just use regular salt. It'll be just as good.
- Cook tofu until it has just begun to brown.
- Add the Italian herbs, grated zucchini, and sliced mushrooms. Cook until the veggies are soft and most of their water has cooked away. Turn the heat off.
- While the veggies are cooking, blend the silken tofu, water, nutritional yeast, cornstarch, tahini, garlic, turmeric, sea salt, and black pepper, and another pinch of black salt if using in a blender until smooth.
- Pour the blender mixture into the skillet and combine.
- Pour this mixture into the prepared pie plate and smooth the top.
- Bake in a preheated 400 degree F oven for 25-30 minutes, until the center is set.