Are you looking for a vibrant light yellow, turmeric free and delicious vegan frittata? this is your lucky day! I’ll show you how to make a delicious vegan frittata with a great consistency and taste!
Frittatas are a very common Italian dish made with eggs, vegetables and some meat. For this recipe we are using tofu with veggie stock powder and other spices to give it an “egg like” taste and a great combination of vegetables to make a delicious recipe!
If you are looking for something that “tastes like the real frittata” this is not a recipe for you :). I think this recipe tastes great and my Mexican family aproves lol so, if you want to try something new, keep reading!
For the vegetables, I’ve put specific measures that I use, but you can really add anything that you want. The key is not to leave your pan with at least 25 % of space for the tofu. Consider I am using a 26cm pan!
Some vegetables to consider are:
- Cherry tomatoes
- Spinach
- Mushrooms
- Peppers (red and orange give more taste)
- Roasted carrots
- Peas
- Broccoli
- Kale
Serving sides
Suggestions to serve this frittata:
- Avocado slices
- Sprinkling some chopped basil on top
- Adding tabasco sauce
- Your favorite bread (a toast is great!
- Vegan butter
Storing the vegan frittata
- You can keep it on the fridge for about 5 days
- If you freeze, you can leave it for about 3 months. It won’t come out the same though! so consider doing this only if you really need it
- It actually tastes better after a day, because the vegetables infuse the tofu. Remember that Tofu is quite bland, so it absorbs flavors
- Eggless frittata
Vegan frittata without tofu?
Yes! you can follow Vegan Richa’s recipe for a frittata with chickpeas 🙂
Amazing tofu recipes
- Mexican tofu scramble (huevos revueltos a la Mexicana)
- Tofu sour cream
- Tofu chipotle salad
- Tofu with almond sauce
We hope you love this recipe as much as we do ❤️, it’s:
Easy, vegan and delicious!
A no egg, no turmeric frittata
Healthy and low calorie, low fat!
If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂
Vegan frittata
Equipment
- Blender
Ingredients
- 400 g Firm tofu I like cauldron
- 1.5 teaspoon Veggie stock powder
- 2 tablespoon Yeast flakes
- 1/2 Red pepper
- 1/2 Orange pepper
- 1/2 Green pepper
- 1/2 Chopped onion
- 2 Minced garlic
- 300 g Muchrooms
- 1 tbsp Olive oil I like using extra virgin
- 1 teaspoon Chipotle flakes Optional
- 100 ml Water
Instructions
- Chop all the veggies however you prefer. I chop them in smal squares so they are easy to eat
- Preheat the oven at 140 degrees celsius or 284 fahrenheit
- Add the olive oil to the pan, and then the veggies, let them sautee for about 10 minutes at medium fire
- Meanwhile, blend the firm tofu, water, the veggie stock powder and the yeast flakes. Add the chipotle flakes if you want to make it a little spicy! You may need a bit more of water, or a bit less, you basically have to add water little by little to allow the tofu to become liquid!
- It has to blend completely and look like a dense liquid. It will look mostly white, but once cooked it will have a light yellow color
- You will need to cook this in the oven, so, if your pan cannot be put into the oven, you will have to move your veggies from the pan into a recipient that can be put in the oven
- Pour the dense liquid into the pan (or the recipient you are using in the oven). Make sure you mix everything well, otherwise the veggies at the bottom will be a bit problematic!
- Once everything is mixed, put it in the oven and let it be for about 40 minutes. But keep a close eye after 20 minutes! some ovens are way stronger and might burn the frittata
- Let it cool down for 5 minutes so it get more solid and use a wooden spoon to cut it
- Enjoy!
Video
Notes
- Use firm tofu! extra firm or silken tofu might not work as good or too liquid for this recipe
- You can try to add just a teaspoon of psyllium husk to make it a bit more solid, but this is rarely neccesary
- Make sure you add just enough water for the tofu to be blended. If you add too much, you will end with a “liquid” frittata