Tuesday, October 4, 2011

Vegan Frittata For Everyone!

A simple frittata recipe that just tastes complicated! And without the use of vegan cheese (making our own creaminess with tofu), this is a dish that anyone can make using ingredients from any grocery store. Easy recipe with spectacular flavor, now that's Naughty!

Veggie Tofu Frittata

2 cups fresh spinach
1 tbsp garlic, minced 1/2 large sweet onion, chopped
1/4 cup tomatoes, chopped
1 yellow zucchini, chopped
1 green zucchini, chopped
1 cup mushrooms, sliced
1/2 container tofu, grilled & cubed
1 container tofu, drained
1/4 cup vegetable broth
2 tbsp olive oil
1 tsp Italian seasoning
1 tsp dried thyme
sea salt & pepper to taste

Preheat oven 350 degrees. Place first 7 ingredients in a large bowl. In a food processor, blend one container of tofu with about half of the vegetable broth, reserve the rest of broth. Add blended tofu to the large bowl. Mix everything well then add in the rest of the broth, oil, and the seasonings. Mix again until everything is well combined, then transfer to a greased casserole dish. Bake covered for 30 minutes, uncovered for an additional 25 minutes, or longer (until firm). Let frittata settle. Use a spatula to cut/ scoop out to serve. Enjoy!

Yum! This tastes amazing as-is...but I eat mine with ketchup because that's what Dirty Vegans do!


  1. That looks delicious! What kind of tofu are you using in this? I normally buy firm or extra firm. Bet it would be a great addition to brunch around the holidays too....

  2. Thanks! Yes, I used firm tofu in this dish for both the creamy binding part, and also for the grilled cubed part of it. I agree, this was perfect for brunch :o)