Vegetarian Tofu Frittata
I love a "fancy" but easy recipe that keeps well for breakfast! One reason why I love frittatas! You can get as creative as you like, or keep things basic. This frittata is packed with flavor, and you can easily modify ingredients to your preferences.
It does require a bit of prep work, but it's worth it!
Ingredients
- 100g feta
- 16 oz liquid egg whites
- 100g onions
- 240g extra firm tofu
- 150g tomatoes
- 4 large eggs
- 400g Japanese sweet potato
- 2 large garlic cloves
- Fat for cooking
- Salt, pepper, paprika, chili flakes, thyme, garlic, turmeric, sage
Instructions
1
Heat an 8–10” oven-safe cast iron or braising pan over medium heat with cooking fat. Sauté onions until halfway translucent, then add minced garlic.
2
While onions cook, crumble tofu into a cheesecloth or thin towel and squeeze out as much moisture as possible.
3
Add tofu to the pan and cook until lightly browned. Remove and set aside.
4
Slice or mandoline the sweet potato into 1/8”–1/4” (3–6 mm) thick rounds.
5
Preheat oven to 400°F (200°C).
6
Lightly re-grease the pan if needed, then layer the sweet potato slices along the bottom and slightly up the sides of the pan.
7
In a large bowl, whisk together eggs and egg whites. Fold in browned tofu, tomatoes, feta, and seasonings (salt, pepper, paprika, chili flakes, thyme, garlic powder, turmeric, sage).
8
Pour mixture into the pan over the sweet potatoes. Let cook on the stovetop for 1–2 minutes to begin setting.
9
Transfer to the oven and bake 8–10 minutes with the lid on (if using), then uncover and continue baking until eggs are puffed and set in the center. Finish under low broil if desired.
10
I served mine with pickled onions and peppers, and some hot sauce!
Nutrition Facts
Per serving (1 of 8)
168
Calories
15g
Protein
13g
Carbs
6g
Fat
2.6g
Fiber
