Vegan Frittata with Sun-Dried Tomatoes

Explore the rich flavors of this vegan frittata, featuring sun-dried tomatoes for a zesty touch. Composed of protein-rich tofu, vibrant cherry tomatoes, and aromatic spices, this dish brings a burst of color and nutrition to any dining table. Easily customizable and entirely plant-based, it offers a delightful experience for those seeking a nutritious meal without compromising on taste. Enjoy the fluffy texture and savory goodness that every slice of this frittata provides.

Ingredients

• 1 block firm tofu, drained and crumbled
• 1 cup cherry tomatoes, halved
• 1/2 cup sun-dried tomatoes, chopped
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp turmeric
• 1/4 tsp black salt
• salt and pepper

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a pie dish with olive oil.
2. Heat a tablespoon of olive oil in a skillet over medium heat. Add onions and garlic and sauté until translucent, about 2 to 3 minutes.
3. Add cherry tomatoes and sun-dried tomatoes to the skillet, cooking until the cherry tomatoes are just beginning to soften, about 5 minutes.
4. In a separate bowl, combine crumbled tofu with dried basil, turmeric, and black salt. Mix thoroughly to ensure even seasoning.
5. Fold the tofu seasoning blend into the skillet with the cooked vegetables, stirring to combine.
6. Transfer the combined mixture into the prepared pie dish. Spread evenly to form an even layer.
7. Bake in the preheated oven for 25-30 minutes, or until the frittata is set and the top is lightly golden.
8. Allow the frittata to cool for a few minutes before slicing into it for serving.

Keywords: Plant-Based

Spice Rack: Dried Basil, Turmeric, Black Salt

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---