This Vegan Frittata is perfect for your breakfast or brunch, made easily on a sheet pan! The filling, made with tofu, is loaded with burst tomatoes, caramelised onions and sautéed mushrooms making for a flavourful dish. It’s great for weekends, holidays and special occasions.
Two pinches black salt kala namak - totally optional**
4teaspoonsdried chives or 3 tablespoons freshly chopped chives
Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it.
Grease your Wilton Diamond-Infused Non-Stick Navy Blue Oblong Pan with Cover, 9 x 13-inch with some vegan butter (on the wrapper or parchment paper) and set it aside. Press your tofu for at least 20 minutes and set aside until you are ready for it. I start this, then start on the rest of the recipe. By the time you're ready for it the time would've elapsed.
In a large pan over medium-high heat, heat 2 tablespoons of the oil. Add in the onions and stir to combine. Lower heat to medium-low and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often). Season lightly with sea salt.
After the onions are cooked down, add in the extra oil and the tomatoes, garlic and mushrooms, stirring to coat in the oil. Bring heat back up to medium-high and sauté for 15 minutes, stirring occasionally, until tomatoes are slightly broken down. Season with salt and pepper to taste.
Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder and vegan parmesan (optional). (You can do this while the onions sauté to save time.) If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, about 2 to 3 minutes. I blended mine twice to ensure this.
Add the tomato filling to your greased 9x13 pan. Pour the tofu mixture over the tomato filling, and lightly stir them both together to combine. Sprinkle the chives on top.
Tent it with foil, and bake for 20 minutes. Gently remove the foil (there will be a lot of steam underneath it!), place back in the oven and bake for an additional 20 minutes until the top is golden brown and the frittata is cooked through.
Allow to cool for about 10 minutes, then cut into and serve. Serve with extra chives on top. Enjoy!