Tofu Frittata With Smoky Eggplant Salsa [Vegan]

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Tofu Frittata With Smoky Eggplant Salsa [Vegan]Ingredients You Need for Tofu Frittata With Smoky Eggplant Salsa [Vegan]How to Prepare Tofu Frittata With Smoky Eggplant Salsa [Vegan]

This dish is so easy to put together, and topped with a smokey eggplant salsa its just out of this world. I love how simple ingredients come together and can make the most amazing flavor combinations. The eggplant is simply sauteed in a bit of garlic and olive oil, then tossed with fresh tomatoes and cilantro which offsets the frittata quite nicely. I’m all about cramming as many vegetables in as possible into all of my meals and this way just makes it so much easier. If you were having peeps over you could pair it up with a nice spring salad and you are on your way to one fabulous brunch.

Tofu Frittata With Smoky Eggplant Salsa [Vegan]

Ingredients You Need for Tofu Frittata With Smoky Eggplant Salsa [Vegan]

1 Pacakge Extra Firm Tofu, water packed
1/3 c. unsweetened non dairy milk
1 Tbsp. cornstarch
3 Tbsp. Nutritional Yeast
1 tsp. ground mustard
2 tsp. turmeric
1 small onion, fine diced
1 red pepper, diced
2 small potatoes, diced
1 Tbsp. olive oil
2 cl. garlic
Salt and Pepper

Eggplant Salsa:

1 medium eggplant
2 cloves garlic
1 Tbsp. extra virgin olive oil
2 small tomatoes, diced
1/2 tsp. smoked paprika
1/4 c. red wine vinegar
1/3 c. cilantro, diced
salt and pepper

How to Prepare Tofu Frittata With Smoky Eggplant Salsa [Vegan]

Frittata:

Preheat the oven to 375F and prepare a pie dish by spraying with a non stick cooking spray. Using parchment cut a circle the same size as your dish and place inside. Set aside.
Heat a small skillet over medium high heat. Add oil and garlic. After about 2 minutes add in the potatoes, onions and pepper. Saute about 10 minutes or until vegetables are soft and have a slight crisp on the outside. Set aside.
Pat the tofu dry and crumble into a food processor. Add in the nutritional yeast, cornstarch, almond milk, tumeric, mustard and salt and pepper. Process until smooth.
In a large bowl pour in the tofu mixture and and add in the vegetables. Mix and pour into pie dish.
Bake about 40 minutes or until the top of the frittata is firm to the touch. Let cool.

See also What's a vegan holiday without a plethora of plant-based dishes to impress your loved ones? From savory main courses to sweet treats, we've got you covered with these 15 beginner-friendly vegan cook recipes perfect for the holidays. 1. Maple-Glazed Brussels Sprouts with Pomegranate Seeds2. Creamy Mushroom Risotto with Truffle Oil3. Lentil and Vegetable Tagine with Apricots and Almonds4. Vegan Cranberry Sauce with Orange and Ginger5. Roasted Sweet Potato and Black Bean Tacos with Avocado Sour Cream6. Quinoa Stuffed Bell Peppers with Wild Rice and Mushrooms7. Chickpea Salad with Lemon-Tahini Dressing and Pistachios8. Spiced Apple Cider Donuts with Maple Glaze9. Vegan Green Bean Casserole with Mushroom Gravy10. Coconut Lime Rice Pudding with Toasted Coconut Flakes11. Vegan Chili con Carne with Smoked Paprika and Dark Chocolate12. Stuffed Portobello Mushrooms with Spinach and Feta-Free Stuffing13. Butternut Squill and Sage Risotto with Crispy Sage Leaves14. Pumpkin Spice Waffles with Creamy Cashew Butter and Maple Syrup15. Vegan Mac 'n Cheese with Roasted Garlic Mashed Potatoes

For the Eggplant Salsa:

In a medium skillet, heat the oil over medium high heat. Add in eggplant and saute about 5-6 minutes or until eggplant is soft and has a slight crisp on the outside. Pour eggplant into a bowl and combine the remaining ingredients. Season to taste with salt and pepper.