Ingredients
The following ingredients have 1 Servings
- 1 (14-ounce) package firm tofu, drained and crumbled (2 cups)
- ¾ cup aquafaba
- ¼ cup unbleached all-purpose flour or brown rice flour
- 2 tablespoons chickpea flour
- 2 tablespoons nutritional yeast (optional)
- 1½ tablespoons mild miso
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ¼ teaspoon turmeric
- ¼ teaspoon black salt (optional)
- ¼ teaspoon crushed red pepper flakes
- 1 medium Yukon potato, scrubbed and cut into ½-inch dice (2 cups)
- 1 medium red bell pepper, cut into ¼-inch dice (1½ cup)
- 2 medium zucchinis, cut into ½-inch dice (2 cups)
- 8 scallions (green and white parts), thinly sliced (about 1 cup)
- ¼ cup fresh cilantro, finely chopped
Instruction
- Preheat the oven to 325°F.
- Combine the tofu, aquafaba, flours, nutritional yeast, miso, garlic powder, onion powder, turmeric, black salt, and red pepper flakes in a food processor. Pulse into a batter.
- Add the potatoes and bell pepper to a skillet and sauté over medium heat until the potatoes are cooked, about 10 minutes. Add 1 to 2 tablespoons of water if needed to prevent the vegetables from sticking to the pan.
- Add the zucchini, scallions, and cilantro and mix well. Cook until the vegetables are tender and all the liquid has evaporated, about 5 more minutes.
- Spread the vegetables into the bottom of an 8-inch pie dish.
- Pour the batter over the vegetables. Stir lightly to allow the batter to mix with the vegetables.
- Bake for 60 minutes, until the top of the frittata browns a bit. Remove from the oven and let it cool for a few minutes. Slice and serve warm.
