Name: Vegan Frittata
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 8 servings
Ingredients: 14 oz block extra firm tofu (drained and pressed); 0.33 cup non dairy milk; 1 tbsp cornstarch; 3 tbsp nutritional yeast; 1.5 tsp garlic powder; 1 tsp all purpose seasoning; 1 tsp onion powder; 0.5 tsp italian seasoning; 0.5 tsp black pepper; 0.5 tsp turmeric; 2 tbsp olive oil; 0.5 null yellow onions (diced); 1 null red bell pepper (diced); 2 cloves garlic (minced); 0.5 cup vegan sausage crumbles (cooked); 2 cups baby spinach (leaves); 1 cup arugula (leaves); 0.75 cup artichoke hearts (cooked and chopped); 1 cup asparagus (cooked and chopped)

Instructions

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1

Preheat oven to 375°F/190°C. In a high-speed blender or food processor, add the block extra firm tofu (14 oz), non dairy milk (0.33 cup), cornstarch (1 tbsp), nutritional yeast (3 tbsp), garlic powder (1.5 tsp), all purpose seasoning (1 tsp), onion powder (1 tsp), italian seasoning (0.5 tsp), black pepper (0.5 tsp), and turmeric (0.5 tsp). Blend until smooth. Set aside.
2

In a 10-inch oven-proof safe skillet over medium heat, add olive oil (2 tbsp). Once heated, add the onions (0.5 yellow) and bell pepper (1 red) and sauté until softened, approximately mins (3) to mins (4). Add garlic (2 cloves) and cook until fragrant, secs (30) to min (1).
3

Add baby spinach (2 cups) and arugula (1 cup) (if using) and cook for min (1) to mins (2) or until greens have just started to wilt.
4

Add vegan sausage crumbles (0.5 cup) and stir to combine.
5

Add artichoke hearts (0.75 cup) and asparagus (1 cup) (or desired veggies) and stir to combine.
6

Pour tofu mixture over and fold it in.
7

Smooth the top of the dish into an even layer.
8

Bake in the oven for mins (40) until firm and golden on top. Allow dish to cool for mins (10) before slicing. Add black salt, red onions or cabbage, green onions, or any other desired toppings before serving.