This easy vegan Tofu Frittata is perfect for brunch or a potluck. Customize it to your spice level.
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Here are the stars of the show for today’s recipe. I decided to make my Tofu Frittata because it is suitable for both a potluck and a brunch. Typically Frittata is a breakfast dish, but I love to eat it anytime of the day.
This is easy to make and is filled with protein and veggies. It is slightly spicy, with a serrano pepper added to the mix. You could use less, or omit it if you don’t like spicy foods.
If you really love spicy foods, you could swap out the vegan cheddar with a nacho flavor. I have made it that way as well, and really enjoyed it.
This vegan frittata is a hearty breakfast. Change it up depending upon which vegetables you have on hand.
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I love these Pyrex baking dishes! I used a 7 1/2″ x 9 1/2″ baking dish for this recipe. It’s great because it comes with a cover, so I can put it in the fridge.
- 3 cups chopped broccoli
- 1 ¾ cups chopped carrots
- 2 cups chopped red pepper 1 red pepper
- 14 oz. block firm tofu
- 1 1/2 tablespoon low sodium gluten free tamari
- 1 tablespoon finely chopped serrano pepper 1/2 of a serrano
- ½ cup vegan cheddar - I used Follow Your Heart Vegan Cheddar
- salt and pepper to taste
- coconut oil spray
- Preheat oven to 350°.
- Steam the chopped the broccoli, carrots, and red pepper until tender. Once the vegetables are cool, chop in a food processor to get a fine consistency. Set aside.
- Mix tofu, tamari, chopped serrano pepper, vegan cheddar, salt and pepper in a food processor.
- In a bowl, mix the tofu mix and the steamed vegetables together.
- Spray coconut oil in a casserole dish (mine holds 11 cups, but this recipe fills it up ½ way) to grease the pan. Spread out tofu and vegetable mix.
- Bake at 350° for 40 minutes and serve.
Variations and additions
- Vegan cheddar shredded on top, which I personally thought was unnecessary.
- Vegan Sour Cream on the side - to cool the spice from the serrano pepper.
- Follow Your Heart Nacho Vegan Gourmet instead of cheddar - this adds even more spice.
- Other vegetables like mushrooms, spinach, and tomatoes - just keep in mind the water content and amounts of each, because it can change the consistency of your dish.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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Astig Vegan has a Mushroom Duxelle Ravioli in Cashew Cream Sauce for you. Click the back button to check it out:
Next, Zsu’s Pantry has served up Spinach and Bean Enchiladas. Check out the recipe by clicking the button below:
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