Sun-Dried Tomato & Roasted Pepper Frittata - Vegan

"This is a delicious vegan version of the classic Italian omelette. The sundried tomatoes REALLY add a wonderful depth of flavor in this. Feel free to try different veggies in this too. Chopped broccoli, asparagus or spinach would be a nice substitute for the roasted peppers. NOTE: I have made this and skipped the broiling step. Just leave in the oven another 5-10 minutes to make sure it's firm."
 
Ready In:
40mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Preheat oven to 400°F.
  • In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps.
  • Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well.
  • In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
  • Add the Roasted peppers, sun-dried tomatoes and thyme, and saute for 3 more minutes.
  • Add the garlic saute for 1 minute.
  • Add the lemon juice, mix and remove from heat.
  • Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves.
  • Place the tofu back into the skillet and press down firmly in place.
  • Cook in the oven at 400 for 20 minutes.
  • Transfer to the broiler to brown the top, about two minutes.
  • Let the frittata sit for 10 minute before serving.
  • Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.

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  1. Kozmic Blues
    This is a delicious vegan version of the classic Italian omelette. The sundried tomatoes REALLY add a wonderful depth of flavor in this. Feel free to try different veggies in this too. Chopped broccoli, asparagus or spinach would be a nice substitute for the roasted peppers. NOTE: I have made this and skipped the broiling step. Just leave in the oven another 5-10 minutes to make sure it's firm.
     

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