I know what you’re thinking. How can she make a frittata without eggs? No saturated fat, all the antioxidants and essential nutrients of vegetables and the versatile protein of tofu, that’s how.
1/4 cup extra-virgin olive oil
2 cloves fresh garlic, thinly sliced
1 small red onion, thinly sliced into thin half moon slices from top to bottom
1 small zucchini, diced
2 ripe tomatoes, diced; do not seed
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1 pound firm tofu
4 tablespoons sweet white miso
1/4 cup unsweetened almond milk
2 cups baby spinach or baby arugula
Preheat oven to 325 degrees. Use a large skillet that can go directly from stove top to oven, like cast iron. Place olive oil, garlic, and onion in the skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and sauté for 2–3 minutes. Stir in zucchini and tomatoes; season with salt and pepper and stir well. Reduce heat to low and cook, stirring for 5–7 minutes.
While the veggies cook, puree tofu with miso and almond milk in a food processor until smooth and creamy. The mixture will be thick. Stir baby greens into veggies and fold tofu mixture into the veggies. Using a spatula, spread the mixture evenly over the pan and transfer to the oven. Bake for 40–45 minutes, until the top of the frittata is golden brown and the edges are firm. It’s okay if the center is a little soft. It will firm as it cools. Slice into wedges and serve.
Makes 4-5 servings.