Name: Vegan Zucchini Frittata
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 null shallots (minced); 0.5 package extra-firm tofu (coarsely crumbled); 1 pinch kala namak (optional); null sprinkle salt pepper; 1 tbsp fresh oregano (packed, or 1 tsp. dried); 1 null zucchini (about 10-12 ounces, shredded); 1 package silken tofu (drained); 0.25 cup non dairy milk (water or non-dairy milk); 3 tbsp nutritional yeast; 4 tsp cornstarch; 1 tsp tahini; 1 clove garlic cloves; 0.25 tsp turmeric; 0.75 tsp salt; null to_serve black pepper (generous grating of); 1 pinch black salt (optional)

Instructions

Show units in method

1

Cut a circle of parchment paper to fit an 8- or 9-inch pie pan. Spray pan with [non-stick spray] and place [parchment paper] in bottom.
2

Preheat oven to 200°C (400°F).
3

Heat a non-stick skillet. Add the shallots (2) and cook, stirring, until softened but not browned. Add the extra-firm tofu (0.5 package), kala namak (1 pinch) (optional), and a [sprinkle salt and pepper]. Cook, stirring occasionally, until [extra-firm tofu] begins to brown. Add fresh oregano (1 tbsp) and zucchini (1) and continue to cook until [zucchini] softens, about 5 minutes.
4

While the [zucchini] cooks, blend the silken tofu (1 package), non dairy milk (0.25 cup), nutritional yeast (3 tbsp), cornstarch (4 tsp), tahini (1 tsp), garlic (1 clove), turmeric (0.25 tsp), salt (0.75 tsp), [generous grating of black pepper], and black salt (1 pinch) (optional) well in a blender. When [zucchini] has softened, remove the skillet from the heat and pour in the contents of the blender. Quickly stir well and pour into the prepared pie pan. Scrape out any [tofu] stuck to the skillet. Smooth the top and place in the preheated oven. Bake for 25 to 30 minutes, or until center is set and top is not yet browned.
5

Loosen the frittata around the edges. Place a serving plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate. Slowly peel off the [parchment paper] from the top. Use a knife to scrape off any [tofu] that clings to the paper as you pull it away. Serve hot, cold, or at room temperature.