This is the original recipe and it is very adaptable to whatever vegetables you have around. Try it with this week's red kale, or chard, onion, and mushroom, or use up leftover steamed broccoli, onion, and red pepper.
2 T olive oil
1 small red onion, diced (3/4 C)
2 small carrots, diced (1 C)
5 green onions, chopped (3/4 C)
1 small zucchini, diced (3/4 C)
1 12 oz. package extra firm tofu, drained
3 T grated vegan mozzarella
3 T low-sodium soy sauce
6 plum tomatoes, sliced
- Preheat oven to 375. Coat a 10 inch casserole dish or 24 cup mini-muffin tin with cooking spray.
- Heat oil in skillet over medium heat. Saute red onion 3-4 minutes, or until soft. Add carrots, green onions, and zucchini, and sauté 2 minutes. Season with salt and pepper and cook three more minutes or until vegetables are crisp tender. Remove from heat.
- Puree tofu, mozzarella, and soy sauce in the food processor for two minutes, or until smooth and thick. Stir tofu mixture into vegetable mixture and spoon into muffin tin or casserole dish.
- Arrange tomato slices on top of frittata. Bake 40-45 minutes for large frittata, 25-30 minutes for mini-frittats, or until top is firm to the touch. Let stand 10 minutes before serving.