Zucchini Frittata (Vegan)

Vegan Zucchini Frittata


  • 2 or 3 tsps olive oil
  • 1 small onion, diced
  • 1 lb firm tofu, crumbled
  • salt and pepper
  • 2 tsp dried oregano
  • 2 cloves garlic
  • 1 large or 2 medium zucchinis, shredded
  • 1  lb firm silken tofu, drained
  • 1/4 cup soy milk
  • 4 tbsp nutritional yeast
  • 1 and 1/2 tbsp cornstarch
  • 1 tbsp tahini
  • 1 or 2 tsp turmeric - adjust to get a nice yellow egg-like color

preparation steps:

1. preheat oven to 400 degrees

2. spray a large pie dish with organic non-stick spray and line bottom of pie dish with parchment paper and spray again

3. heat a large skillet and add olive oil and saute onions until transparent

4. add firm tofu crumbles, oregano and a little salt and pepper and cook, stirring occasionally, until tofu begins to brown 

5. add  garlic and zucchini and cook another five minutes or so,stirring occasionally

6. add turmeric and stir to blend

7. add all other ingredients to a food processor and process until smooth

8. remove skillet from heat and contents of food processor to skillet and quickly stir together

9. pour into prepared pie dish and bake until center sets - about 30 to 40 minutes

10. remove from oven and invert onto serving plate - remove parchment paper serve hot


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