Vegan Potato Frittata
This protein-packed vegan frittata, also known as a breakfast casserole, combines a silken tofu base with shredded potatoes and your choice of vegetables. It's wonderfully fluffy, hearty, and satisfying, perfect for make-ahead meals or serving a crowd. Enjoy this adaptable dish for breakfast, brunch, lunch, or dinner.
Instructions
- 1
Preheat the oven to 400 degrees F.
- 2
Cook potatoes (4 gold), shredded, in a pan with water (2 cup) until soft. Add onion (1 yellow), diced, and cook until translucent.
- 3
Add the silken tofu (12 oz), garlic (5 clove), dijon (1.25 tsp), turmeric (0.75 tsp), paprika (0.75 tsp), salt (1.25 tsp), nutritional yeast (2 tbsp), and cornstarch (1 tbsp) mixed with water (2 tbsp) into a food processor or blender and process until mostly smooth.
- 4
Mix the tofu mixture into the cooked potatoes and onions. Stir in spinach (2 handful), chopped. Spread into a baking dish. Top with [tomato slices or cherry tomato halves].
- 5
Bake for 1 hour and serve hot.
Nutrition Facts
Per portion
Macronutrients
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