Sun-Dried Tomato & Roasted Pepper Frittata - Vegan |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
1 lb extra firm tofu |
1 tablespoon soy sauce |
1 teaspoon dijon mustard |
1/4 cup nutritional yeast |
2 teaspoons olive oil |
1/2 cup onion, diced |
1 large roasted pepper (red or yellow) |
1/4 cup sun-dried tomato, finely chopped |
2 garlic cloves, minced |
1 teaspoon dried thyme |
1/4 teaspoon ground turmeric |
1/2 lemon, juice of |
1/4 cup fresh basil leaf, chiffonade |
Directions:
1. Preheat oven to 400°F.
2. In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps.
3. Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well.
4. In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
5. Add the Roasted peppers, sun-dried tomatoes and thyme, and saute for 3 more minutes.
6. Add the garlic saute for 1 minute.
7. Add the lemon juice, mix and remove from heat.
8. Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves.
9. Place the tofu back into the skillet and press down firmly in place.
10. Cook in the oven at 400 for 20 minutes.
11. Transfer to the broiler to brown the top, about two minutes.
12. Let the frittata sit for 10 minute before serving.
13. Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.
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