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Ingredients
- 1 14-ounce (2 cups) package firm tofu, drained and crumbled
- ¾ cup aquafaba
- ¼ cup unbleached all-purpose flour or brown rice flour
- 2 Tablespoons chickpea flour
- 2 Tablespoons nutritional yeast (optional)
- 1½ Tablespoons mild miso
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon black salt (optional)
- 1/4 teaspoon crushed red pepper flakes
- 1 medium (2 cups) Yukon potato, scrubbed and cut into ½-inch dice
- 1 medium (1½ cup) red bell pepper, cut into ¼-inch dice
- 2 medium (2 cups) zucchinis, cut into ½-inch dice
- 8 scallions (green and white parts), thinly sliced (about 1 cup)
- 1/4 cup fresh cilantro, finely chopped
Ingredients
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Instructions
- Preheat the oven to 325°F.
- Combine the tofu, aquafaba, flours, nutritional yeast, miso, garlic powder, onion powder, turmeric, black salt, and red pepper flakes in a food processor. Pulse into a batter.
- Add the potatoes and bell pepper to a skillet and sauté over medium heat until the potatoes are cooked, about 10 minutes. Add 1 to 2 tablespoons of water if needed to prevent the vegetables from sticking to the pan.
- Add the zucchini, scallions, and cilantro and mix well. Cook until the vegetables are tender and all the liquid has evaporated, about 5 more minutes.
- Spread the vegetables into the bottom of an 8-inch pie dish.
- Pour the batter over the vegetables. Stir lightly to allow the batter to mix with the vegetables.
- Bake for 60 minutes, until the top of the frittata browns a bit. Remove from the oven and let it cool for a few minutes. Slice and serve warm.
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