A question that has befallen me a surprising number of times surrounding my veganism is: “Would you ever cook meat for your significant other?”, and while the answer is always a resounding “no”, many often follow this up with the all too familiar “what about eggs?”.
Truth be told, this one has given me a moment for pause in the past.
Why? Well, firstly because I used to be pretty damned good at making eggs if I do say so myself, scrambled in particular a la Gordon Ramsey with a ton of butter and creme fraiche (my arteries are constricting just thinking about it). But mostly because if my SO were trying to cut out the majority of animal products from their diet but only ate eggs, I would find that a lot easier to get on board with than a bevvy of steaks and fillets (read: dead animal carcasses) being grilled in the same kitchen I prepare my own food in. Basically – if I had to, I could live with eggs.
That said, I don’t think that I could or would ever again, cook a non-vegan meal for anyone, SO or otherwise. It would completely violate everything I stand for. Furthermore knowing what I do about the effects of a diet laden with animal products on health and chronic disease, I wouldn’t be able to subject someone I love to a meal that I wouldn’t deem good enough to eat myself. While having a fully vegan kitchen has long been a dream of mine, I’d be happy to settle for an omnivorous one, complete with veg-specific cookware, knives and cutting boards and designated veg-only sections of the fridge and freezer.
In any case, on to today’s egg-inspired recipe.
The best (and sometimes worst) recipes are the ones that are a result of the reckless throwing of ingredients together in a haphazard manner, hoping that the result will be either a gastronomical success or at worst, remotely edible. I am happy to report that today’s recipe can be classed as the former. Part
Part omelette and part tofu scramble, this vegan frittata was the result of a desire to whip up a brunch meal that was savoury and satisfying – and let me tell you, that it was. I’d go so far as to say this was the best vegan eggless dish I have ever conjured up, as confirmed by B, who has been subject to many a chickpea omelet and tofu scramble.
- Half a 14 oz block of extra firm tofu
- ¼ cup cooked chickpeas
- ¼ cup unsweetened almond or soy milk
- A splash of water, 2 tbsp or so
- 3 tbsp nutritional yeast
- ½ tsp turmeric powder
- ½ tsp sea salt (or more, to taste)
- 1 tbsp tahini
- 1 large potato, peeled and finely cubed
- 1 large onion, finely chopped
- 3 cloves of garlic, crushed
- 1 cup chopped mushrooms
- 1 cup chopped broccoli
- ½ green bell pepper, finely chopped
- ½ red bell pepper, finely chopped
- ⅓ cup chopped parsley
- 1.5 tbsp coconut or olive oil
- Pre-heat your oven to 190 C.
- Start by sauteeing the garlic and onions together in a large pan on medium heat, stirring for about 3-5 minutes until golden. Add in potatoes, season with salt and pepper and sautee until softened, about 5-7 minutes, before adding in the remainder of the vegetables.
- While your vegetables are cooking, in a blender or food processor, whizz together the tofu, tahini, chickpeas, non-dairy milk, nutritional yeast, turmeric, and seasonings to create your "eggy" base. It should be fairly thick and have the consistency of a light pudding. Feel free to taste test for seasonings and adjust as needed.
- Once the rest of the vegetables have started to soften, fold in the tofu base and stir through ensuring all vegetables are well coated. Stir in the chopped parsley at this point, then give your pan a good shake to even it out. Allow to set for 5 minutes or so on a very low flame before transferring to the oven to cook for another 15-20 minutes or until golden and the edges start to come away from the pan.
Served alongside a spread of organic olive bread (thank you, Le Pain Quotidien) cucumber slices, cherry tomatoes, olives and baby rocket, this dish was a winner.
It also makes for great leftovers, and if anything the wondefrully savoury flavours only seem to intensify once it’s left to sit for a while. My favourite thing about it is its texture which is almost velvety and creamy on account of the sauteed potatoes and silky tofu.
If there’s one adventurous meal you try this weekend for brunch, let it be this!
Until next time, dear readers.
This looks amazing! I’m going to have to try it.
I am definitely making this sunday morning, it looks amazing!
nice blog very helpful
Very delicious. I frequently use to eat it. You made it in a proper way. Thanks for sharing it.
Family loved it! Thanks for another fabulous recipe!!
You’re most welcome Sue! Glad it was a hit 🙂
Where is the nutrition info?
I made this today and I Loved it! Thank you <3
Tahini is listed as an ingredient, but the recipe does NOT show where or when to add it! So, at what stage should the tahini be added when preparing?
Hi Pamala – that’s been fixed now, thanks for pointing it out!
Looks great! Any substitute for the potato? Maybe butternut squash?
Hi Becky – butternut squash or sweet potato would definitely work!
Nada, which do you think would be better butternut squash or sweet potato?
I personally prefer butternut squash!
This is great. I dislike eggs. And have slowly been going vegan. But since I’m thin bad have a high metabolism I have to eat a lot and eat a lot of protein. And everyone suggested eggs. But they have so much cholestoral! And they are gross. I wanted a frittata today with my lunch. They have many yummy ingredients. But eggless was what I was looking for. Yay! I only need nutritional yeast. The rest I have. I like to do single serve using remkins.
Hi Nada!!
Trying this recipe tonight, but just wondering if it would freeze ok?? What do you think?
Cheers 😊 Kate
Where is the water added, please?
Angel
Wow! This is perfect! Just this morning I had breakfast at work with an Iranian friend. She was eating what looked like a frittata with green herbs. I asked her what it was called and she said kookoo. She offered me some and I politely declined. But I told her I would veganize it. I will modify your recipe to be just like a kuku recipe I found. Thank you so much for posting this. We shall soon have another vegan convert.
Oh myyy nom, nom, nom!!!! I changed a few ingredients because I didn’t have what was listed here on hand. I used asparagus, carrots, green & red onions, 1/8 tsp of black salt & because I apparently can’t read, I put the chick peas in with the veggies. I put vegan shredded cheese on top & vegan parm right before baking. Because what’s a frittata without cheese?!
I didn’t have parsley so I used pea greens. Since I can’t run for the time being my appetite has increased. Let me just say I had great restraint NOT to eat it all in one sitting! I’m glad I found this recipe!! My skillet isn’t good in the oven above 350 F. I’m assuming I can bake it a few minutes longer instead of transferring to a different pan? Also I didn’t see where to add the water, so I just put it in with the tofu mix.
This recipe was delicious! 🙂 we added some smoked paprika and kala namak to the eggless base, and finely chopped sun-dried tomatoes with the veg. Definitely a new favourite!
I forgot to add a rating to my original comment – woops!