This delicious spring vegan frittata uses tofu as the base and is packed with flavor. Add any veggies you like and serve with a side salad for a perfect lunch.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Brunch, Lunch
Cuisine: Italian
Servings: 6
Calories: 143kcal
Author: Stephanie Dreyer
Ingredients
¼cupvegetable broth
1mediumsweet onionchopped
2clovesgarlicminced
12ouncesasparagus (tips only)cut in ½-inch pieces
1cupsun-dried tomatoeschopped
114-ouncecanned artichoke hearts in watercoarsely chopped
½cupwater
14ouncesfirm tofudrained
2tablespoonsnutritional yeast
Salt and pepperto taste
Instructions
Preheat the oven to 400 degrees. Grease a spring form pan.
Heat the broth in a medium sauté pan. Add the onion and garlic. Stir in the asparagus, tomatoes, and artichoke hearts. Cook for 3-4 minutes.
In a food processor, add the tofu, water, and nutritional yeast. Blend until smooth.
Add the mixture to the saucepan with the vegetables.
Season with salt and pepper, to taste.
Spoon into a spring form pan. Bake for about 30-40 minutes.