Few things inspire more joy or rumbly stomachs than a beautiful vegan frittata. Extra-firm tofu – pressed for a few minutes, blended with spices and then mixed with sautéed potato, onions, red pepper and arugula – creates a lavish, hearty and satisfying oven-baked vegan frittata that’ll quell the tummy turbulence and become a frequent breakfast/brunch favorite!
Vegan Frittata Ingredient List
This vegan frittata, though a lengthy list of ingredients, is totally worth it to make! Plus, fairly easy to reheat in the microwave for a snack or additional meal later, so fret not the leftovers.. not that they’ll be any.
- Extra-firm tofu (14-ounces)
- Olive oil
- Yellow potatoes
- Garlic cloves
- Yellow onion
- Red bell pepper
- Fresh arugula
- Kalamata olives
- Unsweetened almond milk
- Nutritional yeast
- Ground turmeric
- Salt
- Garlic powder
- Black pepper
- Lemon juice
- Chickpea flour (A.K.A. garbanzo bean flour)
- Arrowroot powder (or cornstarch)
Brunch is boring, but that’s part of the charm of it.”
– Nicolas Berggruen
How Long To Press Tofu for a Vegan Frittata?
When you’re trying to replicate an egg with tofu, it’s best not to press the tofu too much. Since eggs tend to have a wetness to them, you’re going to want a little bit of moisture left in the tofu. I’ve found that about 10 – 15 minutes is enough time to rid the tofu of excess moisture without totally desiccating it.
If you don’t have a tofu press (I don’t), then simply wrap the tofu in a clean dish cloth, place it between two cutting boards with a semi-heavy object (about 5 – 7 lbs.. sorry rest of the world you’re going to have to google the metric version of that) on top.
We accept the brunch we think we deserve.”
– Stephen Chbosky
Potential Substitutions?
- Spinach
I know there are people out there who don’t like arugula. Personally, I think that arugula has a delicious bitter, spicy flavor, and so pairs well with the hearty, creamy potato. However, it’s not necessarily a must-have in this recipe, if you don’t like it. An equal amount of spinach – which I consider to be like.. arugulas boring cousin – is well suited for the task, too.
- Cornstarch
As listed in the recipe for this vegan frittata, if you don’t have arrowroot powder, or simply can’t find it, then you can use good ol’ cornstarch instead. Basically, both of these powders serve to thicken the frittata as it bakes, and therefore help to give you that beautiful triangular slice at the end.
- Your Favorite Plant-Based Milk
In this recipe, I used unsweetened almond milk, probably because that’s just what I had on hand at the time. Very rarely does the type of plant-based milk actually matter too much in a recipe, especially a savory one like this. For example, in this tofu frittata, I used unsweetened soy milk… so just use your favorite one; there is a myriad to chose from: oat, soy, rice, cashew, etc. Make sure if you do use a different plant-based milk, that it’s of the unsweetened variety.
Brunch, a meal invented by rich white chicks to rationalize day drinking and bingeing on French toast.”
– Caroline Kepnes
Other Tofu-y Vegan Breakfast & Brunch Ideas
– TURMERIC, GINGER & RED PEPPER TOFU FRITTATA
– AVOCADO & TOFU CANADIAN BACON BENEDICT
– THE BEST TOFU SCRAMBLED EGGS
Brunch is something people get behind and believe in. It’s habitual, it’s comforting, and it has the power to let you indulge, allowing you to be you in the most liberating kind of way.”
– Matt Basile
I hope that you enjoyed this vegan frittata with arugula and potatoes! If you did, consider leaving me a comment and recipe rating before you go.
Potato & Arugula Tofu Frittata
Equipment
- Food Processor
Ingredients
- 1 (14 oz.) package extra-firm tofu, pressed for 10 – 15 minutes
- 2 tablespoons olive oil
- 2 medium yellow potatoes (about 1 cup), peeled and cut into thin quarter moons
- 4 garlic cloves, minced
- ½ yellow onion, finely diced
- ½ red bell pepper, finely diced
- 2 – 3 cups fresh arugula
- ¼ cup roughly chopped Kalamata olives
- 1 cup unsweetened almond milk, or your favorite unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1 ½ tablespoons ground turmeric
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Juice from half a lemon, about 2 – 3 tablespoons
- 2 tablespoons chickpea flour
- 2 tablespoons arrowroot powder, or cornstarch
Instructions
- Begin by pressing a 14-ounce block of extra-firm tofu for about 10 – 15 minutes.
- Meanwhile, in a cast-iron skillet over medium heat with 2 tablespoons of olive oil, sauté the thin quarter moons of potato for 5 – 8 minutes. After they turn slightly more translucent and start to brown, add the garlic, onion and red bell pepper, and continue sautéing for another 7 – 8 minutes, until the onions and pepper begin to turn translucent as well. Next, add the arugula and let it reduce down until it's wilted, about 2 – 3 minutes. Lastly, remove the cast-iron from the heat and fold in the chopped Kalamata olives.
- Once the tofu has been pressed, crumble it up with your fingers into a food processor, and add to that the unsweetened almond milk, nutritional yeast, ground turmeric, salt, garlic powder, black pepper, and lemon juice. Pulse until very smooth. Transfer this mixture to the cast-iron pan with the sautéed veggies in it, and then add the chickpea flour and arrowroot powder to the cast-iron as well. Fold all the ingredients together with a spatula until the ingredients have been distributed evenly throughout and there is no flour or arrowroot powder clumped up. Smooth the surface out with a spatula.
- Preheat the oven to 375°F, and bake the cast-iron tofu frittata at that temperature for about 33 – 35 minutes, until it's firm to touch on top and slight cracks appear on the surface. Let the frittata cool for 5 – 10 minutes before cutting into it – this will allow it to set so you can get a clean slice of frittata.
Nutrition
May you have good food in good company,
That Vegan Nephew
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