Zucchini & Yam Frittata

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
30 Min
Cook:
1 Hr

Ingredients

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  • 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

How to Make Zucchini & Yam Frittata

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

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About Zucchini & Yam Frittata

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




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