Pre-vegan Bethany LOVED a good frittata. But since I no longer eat eggs, this tofu-based frittata is now my go-to! The key is adding a pinch of black salt to give it that “eggy” flavor… not to mention you can’t go wrong with a big serving of (vegan) smoked gouda layered on top!
“Egg” ingredients:
-24 oz extra firm tofu
-2 tbsp corn starch
-1/4 cup nutritional yeast
-2 tbsp dijon mustard
-2 tbsp paprika
-1 tsp garlic powder
-1 tsp black salt
-1 tsp onion powder
-1/4 cup plant milk
-salt to taste
Frittata ingredients:
-1 tbsp oil
-4 cups cauliflower, chopped
-4 oz vegan smoked Gouda, grated
Method:
-preheat the oven to 350F
-combine all egg ingredients in a food processor until smooth
-heat the oil in a cast iron skillet over medium high heat, then sauté cauliflower until browned
-turn heat to low and stir in egg mixture, spreading into an even layer
-sprinkle grated cheese on top
-transfer skillet to oven and bake 35-40 minutes or until cooked through
-let cool 15 minutes, then slice and serve with roasted potatoes
-enjoy!
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