Zucchini & Yam Frittata

Jo Zimny

By
@EmilyJo

I got the original recipe from my Tofu Cookery cookbook, but didn't want to use as much tofu as they called for so I substituted some of it with a yam. It worked out perfectly and the Frittatas were a nice golden colour on the outside.


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Rating:

Comments:

Serves:

4-6

Prep:

30 Min

Cook:

1 Hr

Ingredients

FOR THE VEGGIES

3 Tbsp
coconut oil
1 large
onion sliced thin
4 medium
zucchini, julienned or shredded
1/4 c
fresh parsley chopped
3 clove
fresh garlic, pressed

FOR THE BINDING

1-14 oz pkg
firm organic tofu (divided in half)
1 medium
yam, baked until soft
1 tsp
salt
3/4 c
white spelt flour
2 Tbsp
non-aluminum baking powder
1 Tbsp
tamari sauce

FOR THE TOMATO SAUCE TOPPING

1-15 oz. can(s)
fire roasted tomatoes
1/4 c
water
1 Tbsp
olive oil
2 tsp
red wine vinegar
1/2 tsp
garlic powder
1 tsp
salt
3 Tbsp
fresh parsley, chopped

Directions Step-By-Step

1
FOR THE VEGGIES:
Set oven at 360'F
In a large saute pan cook the veggies lightly until tender crisp. Then remove from the heat. Set aside to cool.
2
FOR THE BINDING:
In a separate bowl mix all the ingredients in a food processor except for 1/2 of the brick of tofu, mash that in a bowl then add the processed tofu, yam, salt, flour, baking powder and tamari to it. Give it a good mix. It should be smooth with a few lumps of tofu here and there. Stir in the sauteed vegetables.
3
Oil a large cookie sheet or use a Silpat sheet, which ever you want. These will stick.
4
Scoop 1/2 cup of the mixture on to the cookie sheet and flatten it down like a pancake. Bake for 15 minutes then flip and bake for another 15 minutes.
When done cool on the cookie sheet. They will firm up a bit more once cooler.
5
While the Frittatas are baking make your sauce.
6
FOR THE TOMATO SAUCE TOPPING:
In the pan you cooked your veggies, add the tomatoes, water, olive oil, wine vinegar, garlic powder, salt and chopped parsley.
Simmer for 20 minutes to reduce.
7
Put the tomato sauce over the frittatas.

Enjoy

About this Recipe

Course/Dish: Other Breakfast, Vegetables
Dietary Needs: Vegetarian