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, it was an epic fair when I tried to make a vegetable frittata the first time. 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. However, 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, which usually results in learning a lot about cooking.
Honestly, I am a perfect example since I continually make mistakes that turn out delicious more often than not.
So, if you aren't a cook or don't think you can cook, keep trying. All it takes is a little practice!
HOW TO MAKE THE TOFU FRITTATA BATTER
As I said previously, you need to use firm tofu for making a vegetable frittata. Tofu, for example, comes in several different textures:
There are five tofu types to focus on: silken, medium, firm, extra firm, and sprouted. Although you can now purchase braised tofu, smoked tofu, and pre-baked tofu, we will 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 egg replacement when baking.
On the other hand, medium tofu is a little denser than silken tofu, but it is still really delicate and quickly falls apart. Therefore, I rarely buy medium tofu since I prefer a firmer and less spongy tofu texture.
Firm tofu is another step up with less water content and a firmer structure. In addition, it makes a great tofu ricotta cheese like in my Zucchini Stuffed with Veggies and Tofu Ricotta. Although I prefer more frozen tofu for a tofu scramble, firm tofu is perfect if you like your tofu scramble on the softer side. And, it is ideal for a vegetable frittata.
Extra-firm tofu is my go-to for most recipes because it's easy to handle and contains less water. But, 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...
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, process the ingredients until smooth. As a result, the batter will look something like a pancake batter. The yellow color, for instance, comes from 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 decided on 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. I always use vegetable broth to prevent my vegetables from sticking to the pan as a general rule. 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 served 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
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂