Plant-Based Deliciousness

Eggless Frittata with Sweet Potato and Kale

Ever since I made that amazing tofu “egg” salad, here, I’ve been mildly obsessed with tofu as an egg replacement. So what if I’m a little late to the party on this one; I’m here now and excited to veganize more of our favorite egg-based dishes. Turns out, the secret is in the nutritional yeast, or “nooch”.  This is what gives the tofu that egg-y flavor so play around with amounts to adjust the flavor intensity.

About the frittata: I can confidently tell you that this is a great make-ahead meal. I actually baked this frittata on Friday but we didn’t get around to eating it until Sunday morning. Honestly, I was a little apprehensive about serving a tofu frittata but it turns out I was worried over nothing. This was delicious! It was delicious 2 days after baking so we’re definitely eating the next one on the same day! And like most frittatas, this one can be enjoyed hot, cold, room temp.; doesn’t matter.

 

Eggless Frittata with Sweet Potato & Kale

1 – 14oz. pkg. extra-firm tofu, drained well
1 teaspoon sea salt
1/2 teaspoon pepper
3 TBSP nutritional yeast
1 TBSP olive oil
1/4 cup red onion, diced
1 clove garlic, minced
1/2 cup vegetable broth
1 medium sweet potato, diced (1 cup)
1 cup kale, rough chopped

In a food processor, combine tofu, salt, pepper, and nutritional yeast. Set aside.

In a medium oven-safe skillet, heat olive oil over medium high heat. Add onion and sauté 1-2 minutes, until softened and fragrant. Add garlic and cook an additional 1 minute.

Pour in vegetable broth and add sweet potato. Continue cooking 5-7 minutes, stirring occasionally until liquid is mostly absorbed.

Gently stir in the kale and cook just until it’s beginning to wilt, 1-2 minutes.

Fold tofu mixture into the vegetable mixture (it will be thick). Use back of spatula to smooth across the width of the pan.

Bake, uncovered 40-45 minutes, until top is firm to the touch.

 

Eggless Frittata with Sweet Potato and Kale
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 - 14oz. pkg. extra-firm tofu, drained well
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 3 TBSP nutritional yeast
  • 1 TBSP olive oil
  • ¼ cup red onion, diced
  • 1 clove garlic, minced
  • ½ cup vegetable broth
  • 1 medium sweet potato, diced (1 cup)
  • 1 cup kale, rough chopped
Instructions
  1. In a food processor, combine tofu, salt, pepper, and nutritional yeast. Set aside.
  2. In a medium oven-safe skillet, heat olive oil over medium high heat. Add onion and sauté 1-2 minutes, until softened and fragrant. Add garlic and cook an additional 1 minute.
  3. Pour in vegetable broth and add sweet potato. Continue cooking 5-7 minutes, stirring occasionally until liquid is mostly absorbed.
  4. Gently stir in the kale and cook just until it's beginning to wilt, 1-2 minutes.
  5. Fold tofu mixture into the vegetable mixture (it will be thick). Use back of spatula to smooth across the width of the pan.
  6. Bake, uncovered 40-45 minutes, until top is firm to the touch.

 

 



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