Name: Vegan Frittata
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 15 servings
Ingredients: 2 pounds extra firm tofu (pressed (two blocks of tofu)); 3 tbsp oil; 1 medium white or red onion (sliced chopped in half); 2 cups halved cherry tomatoes ((1 dry pint)); 8 cloves garlic (minced); 3 cups baby mushrooms (chopped); null null sea salt (to taste for the veggies); null null pepper (to taste for the veggies); 4 cups fresh spinach (chopped); 2 cups vegan milk (any vegan milk works); 6 tbsp nutritional yeast; 1.5 tsp sea salt; 0.5 tsp ground black pepper; 0.5 tsp turmeric (for colour); 1 tsp baking powder; 1 tbsp vegan Parmesan cheese ((optional)); 2 pinches black salt kala namak (totally optional**); 3 tbsp freshly chopped chives

Instructions

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1

Preheat oven to 375°F/190°C. Press your [extra firm tofu] for at least 20 minutes.
2

Grease a 9x13 sheet pan with [vegan butter] and set aside.
3

In a large pan over medium-high heat, heat oil (2 tbsp). Add white or red onion (1 medium) and stir. Lower heat to medium-low and stir for 15 minutes (or up to 30 minutes for more caramelization). Season lightly with [sea salt].
4

After onions are cooked down, add oil (1 tbsp), halved cherry tomatoes (2 cups), garlic (8 cloves), and baby mushrooms (3 cups). Bring heat to medium-high and sauté for 15 minutes, stirring occasionally, until tomatoes are slightly broken down and there is no excess liquid. Season with [sea salt] and [pepper].
5

Add fresh spinach (4 cups) and sauté for 2 minutes until wilted. Remove from heat and set aside.
6

In a high-powered blender, combine the pressed [extra firm tofu], vegan milk (2 cups), nutritional yeast (6 tbsp), sea salt (1.5 tsp), ground black pepper (0.5 tsp), turmeric (0.5 tsp), baking powder (1 tsp), and vegan Parmesan cheese (1 tbsp) (optional). If using, add black salt kala namak (2 pinches). Blend on high until completely smooth, about 1-2 minutes. Pause and scrape down if needed.
7

Add the prepared vegetable filling to your greased 9x13 pan. Pour the tofu mixture over the filling, and gently stir to combine. Sprinkle freshly chopped chives (3 tbsp) on top.
8

Tent with foil and bake for 20 minutes. Gently remove foil (watch for steam!) and bake for an additional 20 minutes until golden brown and cooked through.
9

Allow to cool for 10 minutes, then slice and serve. Garnish with extra [freshly chopped chives]. Enjoy!