On a sunny weekend morning, few things are more comforting than a cast-iron vegan tofu frittata, sizzling and fragrant and right out of the oven. Colored with vibrant ground turmeric, spiced up with both fresh and powdered ginger root and red peppers, and heartily bolstered by extra-firm tofu and creamy quartered potato slices, this inviting frittata will bring everyone to the breakfast table in a hurry.
“The mind is like tofu. It tastes like whatever you marinate it in.”
– Sylvia Boorstein
Vegan Tofu Frittata: The Equipment You’ll Need
There are a couple of key elements that are invaluable when making a good vegan tofu frittata, be it this one or another recipe. Having the right cooking equipment at your disposal is vital.
- A good cast-iron skillet
A hearty, durable cast-iron skillet is truly the most invaluable of cooking tools. With it, you can pan fry, oven bake, toast spices, press tofu, ect.. And the best part about cast-iron skillets is that they tend to get better with age; the more you cook with them, the better they cook with you. All you have to do to maintain the health of your cast-iron pan is wash it simply with water and a little soap and then dry it in the oven on warm. This ensures that your cast-iron pan will be a lifelong companion in the kitchen.
- A food processor
A lot of vegan recipes use a food processor, which can be annoying if you don’t have access to one. There are sometimes ways around this: blend with a blender if possible, finely chopping with a knife, adamantly whisking, ect. But really, food processors are the ultimate tool for creating an even and balanced consistency, as in this recipe where you need a relatively smooth combination of tofu and spices.
“What nicer thing can you do for somebody than make them breakfast?”
– Anthony Bourdain
Pimentos: The Better Pepper
Pimentos are truly one of the most delicious peppers to ever exist. They are squat, robust and gloriously rubicund, and taste almost like a more intense bell pepper, and have softer outside skin, too. In short, they’re basically an upgrade over a red bell pepper in every way.
Because of this, I’d recommend using them in this vegan tofu frittata for maximum flavor, if you can find them that is. Finding pimentos really depends on where you live and the kind of climate you’re in. Here, in the Pacific Northwest, they’re grown east of the Cascade Mountains. The growing season itself for pimentos in Eastern Washington is pretty short, something like from August – October.
Occasionally, you can spot them in a grocery store hidden amongst the other peppers in their own little nook, but most reliably they can be found in farmer’s markets.
“Breakfast is everything. The beginning, the first thing. It is the mouthful that is the commitment to a new day, a continuing life.”
– A. A. Gill
Vegan Tofu Frittata: The Ingredients You’ll Need
There are a couple of key elements that are invaluable when making a good vegan tofu frittata, be it this one or another recipe. Equipment is important, but so is having the right ingredients, too.
In my opinion, extra firm tofu, when pressed for about 10 – 15 minutes, tends to hold together much better in a vegan tofu frittata than just a regular firm tofu. But if you can’t find extra firm tofu, know that you can use firm tofu in its place. The difference is a frittata with firm tofu will likely not hold together quite as well, especially when first out of the oven and hot.
It’s recommended that you find a plant-based milk without too much added sugar for this savory dish.
It does sound like some kind of shamanic powder, but there’s nothing really that unusual or ephemeral about this esoteric white stuff. It’s simply a powdery thickening agent, an alternative to cornstarch. You probably don’t need it in this recipe if you don’t have it, but it helps to keep the vegan tofu frittata more intact. Likewise, you can also substitute it with cornstarch in the same amount.
This vivid orange spice will give the frittata its signature “egg-y” color, and also impart a beautiful earthy flavor and aroma, too.
“Eat breakfast like a king, lunch like a prince, and dinner like a pauper.”
– Adelle Davis
A Brunch Superstar
This vegan tofu frittata could easily the rockstar centerpiece of brunch tables everywhere. The vivid color, the beautiful cast-iron presentation, and the gloriously spicy, invigorating and hearty flavor of the frittata all contribute to its potential omnipresence at Sunday brunch, breakfast, lunch.. or frankly, whenever!
So if you’re feeling for a delicious vegan tofu recipe that’s relatively simple to make and delightfully inviting, then this vegan tofu frittata with turmeric, ginger and red pepper is exactly it.
Turmeric, Ginger & Red Pepper Tofu Frittata
Equipment
- Food Processor
Ingredients
- 1 (14-ounce) block of extra-firm tofu, pressed for 10 – 15 minutes and crumbled
- 1 tablespoon olive oil
- 1 medium potato, peeled and sliced into thin quarter-moons
- ½ yellow onion, finely diced
- 2 – 3 pimento peppers or 1 red bell pepper, finely diced
- 1 cup unsweetened soy milk, or other unsweetened plant-based milk
- 3 tablespoons ground turmeric
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh ginger root, peeled and finely grated
- 1 teaspoon ground ginger
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons chickpea flour
- 2 ½ teaspoons arrowroot powder, or cornstarch
Instructions
- First things first, drain and then cut the tofu block into thirds or fourths, then pad it with an absorbable cloth and press it between two cutting boards with something heavy on top for 10 – 15 minutes.
- Meanwhile, in a cast-iron skillet over medium heat, heat the olive oil and then begin frying the thin, quarter-moon potato slices for about 5 – 8 minutes, until they start to brown.
- Next, add the finely chopped yellow onion and red pepper, and cook for an addition 5 – 7 minutes, until tender. Remove the cast-iron from the heat, preheat the oven to 375°F, and then return to your pressed tofu.
- Once the tofu is done pressing, crumble it into a food processor, along with the soy milk, turmeric, lemon juice, nutritional yeast, fresh and powdered ginger root, salt, garlic powder, and black pepper. Pulse until relatively smooth and incorporated. Careful not to overdo it.
- Pour the tofu mixture into the cast-iron skillet that has the fried potato, onions and peppers. Add to that also the chickpea flour and arrowroot powder, too. Fold the ingredients together until everything is evenly distributed, and the surface is smooth and even.
- Once the oven is preheated, pop the cast-iron skillet into the oven and bake the frittata for 30 – 35 minutes, until slightly firm to touch on top.Serve the frittata with ketchup or whatever else!
Nutrition
Did you enjoy this vegan tofu frittata? If so, leave a comment and recipe rating before you go.
Also, if you’re looking for more delicious vegan recipes for breakfast or lunch or the inbetween brunch, then check out the category, Breakfast & Brunch.
May you have good food in good company,
That Vegan Nephew
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