Tofu Frittata

🧾 Ingredients

• Tofu: I used firm tofu packed in water found in the refrigerated section of the grocery store.
• Broccoli, red pepper, carrots: I like this combination of veggies, but you could use your favorites. Just keep in mind the water content.
• Serrano pepper: Adds a spicy flavor. For less spice, take out the ribs and seeds. You could also use a jalapeño or leave it out altogether.
• Tamari: I used low-sodium gluten-free tamari because I like to control the amount of sodium. You could also use soy sauce of liquid aminos.
• Vegan cheddar: I used Follow Your Heart vegan cheddar. I also like Daiya vegan cheddar.
• Tomato: I used sliced tomato to top the frittata. You could use another veggie or leave it off.
• Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.
• Coconut oil spray: For coating the baking dish. You could also use olive oil.

🔪 Instructions

💭 Tips

• If you don't like spicy foods, use the milder jalapeño pepper. You could also take the ribs and seeds out of the serrano since that's where most of the spice is, or you could use less serrano pepper. You could also omit it altogether.
• Feel free to switch up the vegetables, keeping in mind the water content of the veggies.
• If you like things really spicy, you could use vegan nacho cheddar.
• Serve with vegan sour cream, sliced avocado, or guacamole to cool the palate.
• If you bake the frittata in a metal pan instead of a glass baking dish, you'll need to bake it for less time.
• I've included coconut spray for the baking dish as optional because I have never had problems with it sticking to the dish. If you do grease the pan first, you'll need to mix the steamed veggies and tofu mixture in a bowl before spreading it into the baking dish.