On Thanksgiving morning, I made my very first vegan frittata. It seems like a lovely treat, and I’m also thinking of making one for Christmas weekend. Perhaps this will become a new holiday tradition for us! For this frittata, I used roasted broccoli and potato slices for the filling. Make sure you boil the potato first or it’ll take forever to cook in the frittata.
Chef Chloe Coscarelli has a great frittata recipe to use as reference, but I ended up using an entire package of silken tofu, instead of just 7 oz. You have to season the tofu pretty aggressively, not just with salt and pepper, since no one wants bland tofu. Instead of doing the stove and broiler combination, I baked mine at 400F for about 30 minutes.
The hardest part of making this dish? Scraping the sticky tofu mixture out of the blender. Even with a tiny spatula, it’s such a pain! I’ll try the immersion blender next time and see if that makes things any easier.