Enjoy this mouth-watering, savory, eggless, but just as delicious, Mediterranean Frittata.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 1 | block (14 ounces) | firm tofu | ||
| 2 | tablespoons | nutritional yeast flakes | ||
| 1 | teaspoon | salt | ||
| ½ | teaspoon | garlic powder | ||
| 1 | teaspoon | turmeric | ||
| ¼ | cup | water | ||
| ½ | medium | purple onion, diced | ||
| ½ | cup | diced tomato | ||
| 3 | artichoke hearts | |||
| 15 | green or kalamata olives, sliced lengthwise | |||
| ⅛ | cup | vegan cheese for topping, shredded (optional) |
Instructions
- Preheat oven to 350°F.
- In a blender, add tofu, nutritional yeast flakes, salt, garlic powder, turmeric, and water. Blend until smooth.
- Sauté diced purple onion in a small, oven-safe, non-stick frying pan over medium heat until soft (about 3 minutes). Add the tomatoes and olives. Break the artichoke hearts into smaller pieces and add to the vegetable mixture.
- Add tofu mixture to vegetables in the saucepan and stir until evenly mixed. Smooth the top of the mixture evenly and turn off heat.
- Sprinkle vegan cheese on top (optional) and place in the oven for 25 minutes. Enjoy warm.
Prep Time: 35 minutes Serving Size: 4 servings
