{"id":5973,"date":"2014-12-27T10:49:31","date_gmt":"2014-12-27T10:49:31","guid":{"rendered":"http:\/\/letsnomnom.wordpress.com\/?p=5973"},"modified":"2017-03-20T00:59:06","modified_gmt":"2017-03-20T00:59:06","slug":"vegan-tofu-frittata","status":"publish","type":"post","link":"https:\/\/www.wazwu.com\/blog\/2014\/12\/27\/vegan-tofu-frittata\/","title":{"rendered":"Vegan Tofu Frittata"},"content":{"rendered":"<p><a href=\"http:\/\/www.wazwu.com\/blog\/wp-content\/uploads\/2014\/12\/10808628_369322903229817_1067145299_n.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-5996\" src=\"http:\/\/www.wazwu.com\/blog\/wp-content\/uploads\/2014\/12\/10808628_369322903229817_1067145299_n.jpg\" alt=\"Vegan Tofu Frittata\" width=\"640\" height=\"640\" srcset=\"https:\/\/www.wazwu.com\/blog\/wp-content\/uploads\/2014\/12\/10808628_369322903229817_1067145299_n.jpg 640w, https:\/\/www.wazwu.com\/blog\/wp-content\/uploads\/2014\/12\/10808628_369322903229817_1067145299_n-150x150.jpg 150w, https:\/\/www.wazwu.com\/blog\/wp-content\/uploads\/2014\/12\/10808628_369322903229817_1067145299_n-600x600.jpg 600w, https:\/\/www.wazwu.com\/blog\/wp-content\/uploads\/2014\/12\/10808628_369322903229817_1067145299_n-520x520.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p>On Thanksgiving morning, I made my very first vegan frittata. It seems like a lovely treat, and I&#8217;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&#8217;ll take forever to cook in the frittata.<\/p>\n<p>Chef Chloe Coscarelli has a <a title=\"Vegan Frittata\" href=\"http:\/\/chefchloe.com\/entrees\/end-of-summer-frittata.html\" target=\"_blank\" rel=\"nofollow\">great frittata recipe<\/a> 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.<\/p>\n<p>The hardest part of making this dish? Scraping the sticky tofu mixture out of the blender. Even with a tiny spatula, it&#8217;s such a pain! I&#8217;ll try the immersion blender next time and see if that makes things any easier.<\/p>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c  no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; top: 36px; left: 20px;\">Save<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>On Thanksgiving morning, I made my very first vegan frittata. It seems like a lovely treat, and I&#8217;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&#8217;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&#8217;s such a pain! I&#8217;ll try the immersion blender next time and see if that makes things any easier. Save<\/p>\n","protected":false},"author":1,"featured_media":5996,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3366],"tags":[154,363,385,1164,1395,2242,2952,3069,3132],"jetpack_featured_media_url":"https:\/\/www.wazwu.com\/blog\/wp-content\/uploads\/2014\/12\/10808628_369322903229817_1067145299_n.jpg","_links":{"self":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts\/5973"}],"collection":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/comments?post=5973"}],"version-history":[{"count":0,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/posts\/5973\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/media\/5996"}],"wp:attachment":[{"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/media?parent=5973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/categories?post=5973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wazwu.com\/blog\/wp-json\/wp\/v2\/tags?post=5973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}