Vegan Tofu Frittata/Quiche

Packed with protein and fiber, this tofu and chickpea flour frittata is the perfect savory breakfast.
Print

Vegan Tofu Frittata

Packed with protein and fiber, this tofu and chickpea flour frittata is the perfect savory breakfast.
Course Breakfast
Prep Time 30 minutes
Cook Time 1 hour
Author Sarah Sullivan

Ingredients

  • 1 12 oz block firm or extra-firm tofu, drained
  • 1/3 cup water
  • 1/3 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon Indian black salt kala namak
  • 1 sweet onion thinly-sliced
  • mushrooms thinly-sliced
  • 1 cup asparagus in 1" pieces

Instructions

  • In a nonstick pan over medium heat, sauté onions in a bit of olive oil until caramelized, about 20 minutes. Set aside.
  • Sauté mushrooms for 5-7 minutes, until they've shrunk and shed their excess liquid. Set aside. In the meantime, preheat oven to 350°F.
  • In the bowl of a food processor, combine tofu, chickpea flour, water and spices and process until smooth. Stir in caramelized onions, mushrooms and asparagus.
  • Spread batter evenly in a greased quiche or pie pan and bake for 1 hour. Remove from oven and allow to cool slightly before slicing and serving.
Did you make this recipe?We'd love for you to leave a review on the website! You can also share a photo on IG and tag @SarahsVeganKitchen_ or #sarahsvegankitchen.
quiche2-min.jpg

You can check out the video tutorial for this recipe and two others on YouTube! I created the video in collaboration with Bob’s Red Mill .

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe Rating