Brunch is my favorite meal, and I take it very seriously. I usually make a big brunch on Sundays, with fresh fruit, whole grain toast, and a frittata, like this one. I love the flavor combination of spinach and mushrooms, but if it isn’t your thing, you can use pretty much any type of vegetable and leafy green. Red pepper and arugula would be great, as would zucchini and baby kale.
Course
Breakfast
Cuisine
American
Keyword
vegan frittata
Prep Time10minutes
Cook Time50minutes
Yield4servings
AuthorDianne Wenz
Ingredients
1teaspoonneutral-flavored oilsuch as grapeseed or avocado, vegetable stock, or water
8ouncescremini or white button mushroomscoarsely chopped
2garlic clovesminced
1(14-ounce) blockextra firm tofudrained and pressed
3tablespoonsnutritional yeast
3tablespoonsplain, unsweetened nondairy milk, such as soy or almond
2tablespoonslemon juice
1tablespooncornstarch or arrowroot
½teaspoondried basil
½teaspoondried thyme
½teaspoonturmeric
½teaspoonsea salt
¼teaspoonblack pepper
5ouncesbaby spinach
Instructions
Preheat your oven to 375°F and lightly oil an 8-inch pie pan.
Heat the oil in a large sauté pan or cast iron pan over medium-high heat. Add the mushrooms and garlic, and cook, stirring occasionally, until they begin to brown. Remove the pan from the heat.
Place the tofu, nutritional yeast, nondairy milk, lemon juice, cornstarch, dried basil, dried thyme, turmeric, sea salt, and black pepper into a food processor and process until smooth.
Add the spinach and mushroom mixture to the food processor and pulse two or three times to incorporate. [If you don’t have a food processor, coarsely chop the spinach. Mash the tofu mixture together with a potato masher or large fork until all of the large lumps are gone. Fold the mushrooms and spinach into the mixture.]
Pour the tofu mixture into the prepared pie pan and smooth it with a spatula or wooden spoon. Bake for 40 to 45 minutes, or until the frittata is golden brown. Let the frittata sit for 10 to 15 minutes to firm up a little before slicing.