zucchini & yam frittata

Name: Zucchini & Yam Frittata
Prep time: 30 min
Cook time: 1 h
Yield: 4
Ingredients: ## FOR THE VEGGIES; 3 tablespoon(s) coconut oil; 1 large onion sliced thin; 4 medium zucchini, julienned or shredded; 1/4 cup(s) fresh parsley chopped; 3 clove(s) fresh garlic, pressed; ## FOR THE BINDING; 1-14 oz package(s) firm organic tofu (divided in half); 1 medium yam, baked until soft; 1 teaspoon(s) salt; 3/4 cup(s) white spelt flour; 2 tablespoon(s) non-aluminum baking powder; 1 tablespoon(s) tamari sauce; ## FOR THE TOMATO SAUCE TOPPING; 1-15 oz. can(s) fire roasted tomatoes; 1/4 cup(s) water; 1 tablespoon(s) olive oil; 2 teaspoon(s) red wine vinegar; 1/2 teaspoon(s) garlic powder; 1 teaspoon(s) salt; 3 tablespoon(s) fresh parsley, chopped

(1 RATING)

37 Pinches 1 Photo

Jo Zimny

Ithaca, NY

Updated on May 6, 2010

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.

Rate

prep time 30 Min

cook time 1 Hr

method ---

yield 4-6 serving(s)

Ingredients

FOR THE VEGGIES
3 tablespoons coconut oil
1 large onion sliced thin
4 medium zucchini, julienned or shredded
1/4 cup fresh parsley chopped
3 cloves fresh garlic, pressed
FOR THE BINDING
1-14 oz package firm organic tofu (divided in half)
1 medium yam, baked until soft
1 teaspoon salt
3/4 cup white spelt flour
2 tablespoons non-aluminum baking powder
1 tablespoon tamari sauce
FOR THE TOMATO SAUCE TOPPING
1-15 oz. can fire roasted tomatoes
1/4 cup water
1 tablespoon olive oil
2 teaspoons red wine vinegar
1/2 teaspoon garlic powder
1 teaspoon salt
3 tablespoons fresh parsley, chopped

How To Make zucchini & yam frittata

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.

Step 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.
Step 3

Oil a large cookie sheet or use a Silpat sheet, which ever you want. These will stick.
Step 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.
Step 5

While the Frittatas are baking make your sauce.
Step 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.
Step 7

Put the tomato sauce over the frittatas. Enjoy
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