PESTO TOFU FRITTATA
Your new favorite breakfast casserole has arrived! This flavor-packed Pesto Tofu Frittata will make you never need eggs for breakfast again. It is easy to make and is the perfect savory dish to enjoy on the weekends with my Vegan French Toast Casserole or my Classic Vegan Waffles. It is a high protein, high fiber dish, which you know are my favorites making it the perfect way to "break the fast" in the morning. Did you know starting your day with protein can actually help reduce cravings throughout the day by keeping you full and regulating your hormones? Crazy right! This casserole also contains about 14 different types of plants- talk about variety! This is amazing fuel for your gut microbiota. You definitely need to try it.
This recipe can also be easily customized by throwing in your favorite veggies or whatever is in season! I added pesto to the top of mine because I love the flavor and it pairs amazing with these tomatoes but feel free to omit and just make a plain tofu frittata!
Start with 1 block of extra-firm tofu- must be extra firm, do not use silken it will not set and will be too runny.
Blend with ingredients listed below to form your "egg" mixture.
Saute all of your favorite veggies for the filling.
Add your "egg" to the veggies.
Stir till everything is well coated and evenly spread around the pan.
Spread your pesto around the top of the casserole using a butter knife to swirl it around.
Add your halved cherry tomatoes.
Bake for 45 minutes. Allow to cool for at least 10 minutes. Enjoy :)
PESTO TOFU FRITTATA RECIPE
Time: 30 min prep | 45 min bake time
Yield: 8-10 servings
for the "egg" 1 block extra firm tofu
2 cups unsweetened almond milk
2 tbsp cornstarch
1/2 cup nutritional yeast
1 tsp turmeric
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp black pepper
2 tbsp lemon juice
for the filling
3 medium-small gold potatoes, cut into 1/2 inch cubes
1 large yellow onion, diced
1 large carrot, diced
1 large rib of celery, diced
4 cloves of garlic, minced
2 cups of crimini mushrooms, diced
3 cups spinach
1/2 tsp of salt
1/4 tsp of pepper
for the pesto* sub store bought if desired
2 1/2 cups basil, packed
1/2 cup toasted pine nuts or sub walnuts
2 tbsp nutritional yeast
1/4 tsp salt
1 tbsp lemon juice
3 tbsp water
1 pint of cherry tomatoes, halved
In a large cast iron pan over medium heat saute (using vegetable broth or a tbsp of olive oil) the onion, mushrooms, carrots, and celery. After about 3-5 minutes once the onion begins to get translucent add the garlic and potatoes, continue to saute until the mushrooms release most of their water, about 10 minutes. Season with salt & pepper. Next add the spinach and cook down till wilted then remove from heat.
Preheat your oven to 375F.
Next make your pesto by adding all of the ingredients to a food processor and blend till smooth. Or use a mortar and pestle to break down the basil then add the remaining ingredients one at a time until well combined. *Note if pesto is slightly on the runny side this is good since we will be pouring it over top of the casserole. I used about 1 cup of pesto on top of my casserole.
Finally make the "egg" filling by adding all of the ingredients to a high speed blender or food processor and blend till smooth. Pour this mixture over top of your sauteed veggie filling right in the cast iron pan and mix till all veggies are evenly coated.
Cover the outer rim with the halved tomatoes, face up. Bake for 45 minutes or until a knife comes out clean.
Allow to cool for AT LEAST 10 minutes.