You know someday when you just crave and have a taste for a certain food? This one falls into that category. We were talking about our family trip to Spain from a couple of years ago and I was reminded of the Spanish Omelette or the Tortilla Española. Well, no eggs for me anymore, but just couldn’t shake the vegan frittata out of my head.
This one’s pretty easy to make without too much prep time. The nutritional yeast (just learned about this recently) was so needed for this one, but didn’t have time to shop. Sun-dried tomatoes would’ve been a nice addition to this recipe too.
- 1 package firm Sprouted Tofu
- ½ tsp onion powder
- ½ tsp turmeric powder
- ½ tsp garlic powder
- Salt and Pepper to taste
- 1 tsp coconut oil (Trader Joe’s has them now!)
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1 small tomato, diced
- 2 cloves garlic, diced
- ½ cup Eden Organic Black Soy Beans
Cook the onions in the coconut oil in a medium sized pan for about 3 minutes. Add in the bell pepper and garlic and cook until the bell pepper is soft. Add the tomatoes and black soybeans and cook for another 5 minutes until the water from the tomatoes is almost completely absorbed. Set aside.
Drain the water from the tofu (place a plate with a cup of water on top of the tofu block and wait 5 minutes), place it into a food processor and blend with the onion, turmeric and garlic powder. Process until the mixture is smooth. You might need to scrape the sides a couple of times to get the blend to be even without any chunks. Combine the stir fry mixture from above into this and then spread it out evenly on a small baking pan. Heat the oven to 400°F and bake until the edges are brown and the tofu is fully cooked. Took about 20 minutes in my oven, though in hindsight I could’ve gone a little longer. Garnish with generous amounts of cilantro, wait for 5 minutes, cut into small pieces and serve warm.
Have you tried making vegan frittata? What would you add to this recipe?[sc:follow_me ]