Plant-based breakfasts are a highlight at Lake Villa Guatemala. When guests want a savory breakfast, this roasted vegetable frittata is always a hit, even with guests who are used to eggs for breakfast. A frittata is essentially a baked omelet. This recipe is based on one from 1,000 Vegan Recipes by Robin Robertson. It’s remarkably close to a quiche without a crust. My version uses more vegetables than the original with the same amount of tofu. I also changed the spices to give a more egg-like appearance and flavor. I like to double this recipe and bake it in a 9×13 inch pan. The leftovers are great the next morning or served with a salad for lunch. Roast the vegetables in advance to shorten the morning prep time. If you don’t like mushrooms, substitute 2 cups of other vegetables. A bit of chopped parsley or cilantro, some avocado slices, and a dusting of smoked paprika make a lovely garnish.
- 1 medium onion, chopped
- 2 medium Yukon Gold or white potatoes, chopped
- 1 jalapeño pepper, seeded and diced (optional)
- 1 red bell pepper, chopped
- 1 lb sliced mushrooms (white or crimini)
- 2 cups vegetables of choice, chopped small (broccoli, cauliflower, summer squash or greens such as chard or kale)
- 2 tablespoon vegetable oil
- salt and pepper to taste
- 1 lb firm tofu, drained and crumbled (but not pressed)
- 3 tablespoon nutritional yeast
- 1 tablespoon soy sauce
- 1 tsp turmeric
- 1/2 tsp kala namak (optional, but great for an egg-like flavor)
- 1/2 tsp garlic powder
- 1/2 tsp baking powder
- Preheat the oven to 425 F.
- Place onion, potatoes, peppers, mushrooms, and vegetables in a roasting pan. If you’re using leafy greens, like kale or chard, set them aside until later.
- Drizzle the oil over the vegetables and stir to coast the vegetables with the oil. Season with salt and pepper.
- Roast the vegetables until they are tender and starting to brown, about 20–30 minutes.
- While the vegetables are roasting, put the tofu, nutritional yeast, soy sauce, turmeric, kala namak, garlic powder, and baking powder in a blender. Blend until smooth. If the mixture is too thick, add some non-dairy milk until it can be blended thoroughly.
- Lightly oil a 9 or 10 inch tart pan.
- When the vegetables are done, mix them with the tofu mixture in a large bowl. If you’re using leafy greens, add them now. Stir to mix.
- Spread the tofu and vegetable mixture evenly in the oiled tart pan.
- Bake until the center is firm and the top of the frittata is lightly browned–about 30 minutes.
- Allow the frittata to cool 10 minutes before cutting.