Description
This Vegan Roasted Red Pepper Tofu Frittata is a protein-packed, egg-free alternative to a classic frittata. Made with firm tofu, roasted red peppers, spinach, and nutritional yeast, it’s a flavorful, dairy-free, and gluten-free dish perfect for breakfast, brunch, or meal prep.
Ingredients
- 1 block firm tofu, drained and pressed
- 1 cup roasted red peppers, chopped
- ½ cup spinach, chopped
- ¼ cup nutritional yeast
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp turmeric
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a pie dish with olive oil.
- In a large bowl, crumble tofu until it resembles scrambled eggs.
- Add roasted red peppers, spinach, nutritional yeast, olive oil, garlic powder, onion powder, turmeric, salt, and pepper. Mix well.
- Spread the tofu mixture evenly into the prepared pie dish.
- Bake for 25-30 minutes or until set and lightly golden on top.
- Let it cool slightly before slicing and serving.
Notes
- Add-Ins: Try mushrooms, cherry tomatoes, or fresh herbs for extra flavor.
- Spicy Kick: Add red pepper flakes or hot sauce.
- Storage: Store in the fridge for up to 3 days or freeze for up to 1 month. Reheat at 350°F (175°C) for 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 30minutes
- Category: Snack
- Method: Baking
- Cuisine: American
