Potato-Tofu “Frittata” Recipe

This healthy vegan adaptation of an Italian omelet is made with tofu and soy milk and cheese instead of eggs and regular dairy.

As with a traditional frittata, the cooking begins on top of the stove and finishes in the oven. This a great use for leftover baked potatoes, and it goes together quickly. Hearty, satisfying and delicious! (For a non-vegan version, simply substitute regular milk and mozzarella instead of the soy.)

INGREDIENTS
1 pound firm tofu, crumbled
¼ cup soy milk
¼ cup chopped fresh parsley leaves
1/8 teaspoon turmeric
½ cup shredded soy mozzarella
Salt and freshly-ground black pepper
1 tablespoon olive oil
2 garlic cloves, minced
2 large Yukon Gold or russet potatoes, baked, or roasted and cut into ½-inch dice

1. Preheat the oven to 400 degrees. Place half the tofu in a food processor, along with the soy milk, parsley, turmeric, ¼ cup of the soy cheese, and salt and pepper to taste. Process until smooth and set aside.

2. Heat the oil in a large skillet over medium heat. Add the garlic and potatoes and cook, turning occasionally, until the potatoes are lightly browned on all sides, about 5 minutes. Add the remaining crumbled tofu and the pureed tofu mixture, stirring to combine well. Cook for 5 minutes, or until the mixture is beginning to set.

3. Transfer the frittata to the oven and bake until firm and hot, about 20 minutes.

4. Sprinkle with the remaining ¼ cup cheese and return to the oven to melt the cheese, about 5 minutes. Let stand for 10 minutes before cutting into wedges to serve.

Serves 4.

Read more: Food, All recipes, Entrees

Adapted from The Vegetarian Meat and Potatoes Cookbook by Robin Robertson (Harvard Common Press, 2002). Copyright (c) 2002 by Robin Robertson. Reprinted by permission of The Harvard Common Press.
Adapted from The Vegetarian Meat and Potatoes Cookbook by Robin Robertson (Harvard Common Press, 2002).

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R Anna B.

2:26PM PST on Jan 27, 2012

I am Italian and I used to make wonderful frittate when I was vegetarian. I am very pleased to find this recipe because I shall be able to make my own frittate again: carrots, zucchini, mushrooms ... yum yum.

THANKS!