one green planet
one green planet

This dish is so easy to put together, and topped with a smokey eggplant salsa its just out of this world. I love how simple ingredients come together and can make the most amazing flavor combinations. The eggplant is simply sauteed in a bit of garlic and olive oil, then tossed with fresh tomatoes and cilantro which offsets the frittata quite nicely. I’m all about cramming as many vegetables in as possible into all of my meals and this way just makes it so much easier. If you were having peeps over you could pair it up with a nice spring salad and you are on your way to one fabulous brunch.

Tofu Frittata With Smoky Eggplant Salsa [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

4

Cooking Time

40

Ingredients You Need for Tofu Frittata With Smoky Eggplant Salsa [Vegan]

  • 1 Pacakge Extra Firm Tofu, water packed
  • 1/3 c. unsweetened non dairy milk
  • 1 Tbsp. cornstarch
  • 3 Tbsp. Nutritional Yeast
  • 1 tsp. ground mustard
  • 2 tsp. turmeric
  • 1 small onion, fine diced
  • 1 red pepper, diced
  • 2 small potatoes, diced
  • 1 Tbsp. olive oil
  • 2 cl. garlic
  • Salt and Pepper
    • Eggplant Salsa:
    • 1 medium eggplant
    • 2 cloves garlic
    • 1 Tbsp. extra virgin olive oil
    • 2 small tomatoes, diced
    • 1/2 tsp. smoked paprika
    • 1/4 c. red wine vinegar
    • 1/3 c. cilantro, diced
    • salt and pepper

How to Prepare Tofu Frittata With Smoky Eggplant Salsa [Vegan]

Frittata:
  1. Preheat the oven to 375F and prepare a pie dish by spraying with a non stick cooking spray. Using parchment cut a circle the same size as your dish and place inside. Set aside.
  2. Heat a small skillet over medium high heat. Add oil and garlic. After about 2 minutes add in the potatoes, onions and pepper. Saute about 10 minutes or until vegetables are soft and have a slight crisp on the outside. Set aside.
  3. Pat the tofu dry and crumble into a food processor. Add in the nutritional yeast, cornstarch, almond milk, tumeric, mustard and salt and pepper. Process until smooth.
  4. In a large bowl pour in the tofu mixture and and add in the vegetables. Mix and pour into pie dish.
  5. Bake about 40 minutes or until the top of the frittata is firm to the touch. Let cool.
For the Eggplant Salsa:
  1. In a medium skillet, heat the oil over medium high heat. Add in eggplant and saute about 5-6 minutes or until eggplant is soft and has a slight crisp on the outside. Pour eggplant into a bowl and combine the remaining ingredients. Season to taste with salt and pepper.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?



Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Chrysta Hiser

See My Recipes

Delicious, nutritious dishes to help you feel your best.

Chrysta Hiser is the creator behind the vegan food blog, Noshed. She currently resides in sunny Austin, Texas where she spends her days creating dishes that not only taste delicious but are packed with nutrients that will help you feel your best. Chrysta is passionate about nutrition but also has a love for strength training and enjoys being as active as possible. When she is not tearing up the kitchen or lifting heavy objects you can find her studying or hanging out with her husband and two kitties.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.