While developing a different recipe, I discovered a combination of tofu, nutritional yeast, herbs, and veggies that tasted remarkably like a frittata. I used that base to create this fresh summer entree. What a happy accident!
Prep time: 25 min. Cook time: 45 min. Makes 4 hearty servings.
Ingredients:
1 medium onion, chopped
1 bunch kale, chard, or spinach
1 teaspoon olive oil
1 19 oz. package regular tofu
¼ cup nutritional yeast
5 tablespoons lemon juice
1¼ teaspoons salt
4 green onions
¼ teaspoon pepper
2 tablespoons basil
2 tablespoons parsley
1-3 sliced tomatoes (depending on size)
- Preheat the oven to 350.
- Sauté the onion in the olive oil. If you are using greens with thick stems (e.g., kale or chard), remove the leaves from the stems, chop the stems and sauté them with the onions until both are soft.
- Meanwhile, blend the tofu, nutritional yeast, lemon juice, salt, green onion, pepper, basil, and parsley in a food processor until smooth.
- When the onion and stems are soft, add the leaves and cover for a few minutes, until the leaves are wilted
- Combine the vegetables and tofu mixture, and transfer to a 10-inch round oven-safe pan. I used a cast iron pan.
- Arrange the tomato slices on top and bake for 45 minutes or until the edges are golden brown and the middle is just firm.
Bumblebee Cooks 
The Frittata looks so colorful and delicious. Thank you for sharing!
https://nanchi.blog/
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We tried this one last night using rainbow chard from our garden and some pesto. Excellent recipe –thank you for sharing your creations!
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Thank you! I’m so glad you liked it! By the way, I’ve started reading your book, Kitchen Literacy. It’s wonderful!
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I am so glad to know you enjoyed my book, Kitchen Literacy! I am back here again. now planning to PLAY with your frittata recipe. I am wanting to adapt a recipe I’ve long enjoyed from a great old cookbook– Sunday at Moosewoods –into a vegan form. It’s a Finnish carrot pancake –called Porkkanapannukakku (I have no idea how to pronounce that!), described as a good winter meal, traditionally served with cranberry or applesauce. I just whipped it up and put it into the oven, and it smells delicious. Playing with plant based recipes is really fun! Thanks for sharing your inspired creations!
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If the Porkkanapannukakku turns out well, please share the recipe! I’d love to give it a try!
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Hi Amelia, Finally getting back to making that Finnish Carrot Pancake again –and so I came back to look at your quiche recipe again to guide me. Here is how we converted it into a Vegan porkkanapannukakku:
Vegan porkkanapannukakku
Preheat oven to 350
Mix together:
2c grated carrots
½ c finely chopped red onion
2-3 rye crackers, well crumbled (or ½ c breadcrumbs)
Blend with immersion blender (or other blender):
1 block firm tofu
¾ c oat milk (or other)
1/4 c nutritional yeast
1 tsp salt
½ tsp ground cumin
½ tsp thyme
Scant ½ tsp nutmeg
Black pepper to taste (1/4 tsp +)
Blend the tofu and carrot mixtures.
Pour into a preheated and oiled cast iron skillet.
Bake for about 30-35 min, until nicely browned.
Serve with cranberry and/or applesauce.
It also goes well with a side of sauteed greens or a salad.
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