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)

review

Recipe by

Jo Zimny

@EmilyJo

Ithaca, NY

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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(1 rating)

yield 4 -6

prep time 30 Min

cook time 1 Hr

Ingredients For zucchini & yam frittata

FOR THE VEGGIES
3 Tbsp

coconut oil
1 lg

onion sliced thin
4 md

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 md

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

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

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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zucchini & yam frittata

Ingredients For zucchini & yam frittata

How To Make zucchini & yam frittata

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