Keto Vegan Tofu Frittata
Breakfast is served! It takes only 15 minutes or less to prepare this vegan Keto recipe, and you can tend to other things while it bakes in the oven. You can use this recipe for feeding a family in the morning or meal prepping your breakfast for a few days. This crustless frittata is made with a blend of colorful low-carb vegetables and tofu. Just a few seasonings and cheese-flavored nutritional yeast are all you need to create the flavors of a classic frittata. Choose juicy and seasonal tomatoes to slice on top to make your beautiful breakfast complete. At your discretion, you can bake other ingredients on top of the frittata like low-carb vegan cheese, avocado slices, or chopped nuts.
How to Make It
Step 1
Roughly chop raw broccoli, bell pepper, and celery, and add the ingredients to a blender or food processor. Blend the ingredients until you have a mixture of small, minced pieces and slightly larger diced pieces. Try not to blend until the water from the vegetables separates from the fibers. Select a 5×7 glass baking dish or a similar dish and spray it lightly with pan spray. Pour the minced vegetables into the dish and set them aside.
Step 2
Now, drain any water from your tofu and use paper towels to press the tofu and absorb the excess liquid. Add the tofu to your blender with soy sauce, salt, pepper, onion powder, garlic powder, and nutritional yeast. Blend the ingredients until you have a smooth, thick mixture. Add the tofu mixture to the vegetables in the glass dish, and use a spatula to fold the ingredients together to make your frittata filling. Spread the combined filling into an even layer in the dish, making sure to fill the corners.
Step 3
Turn on an oven to preheat to 350 degrees. Cut thin slices of fresh heirloom tomatoes, each slice not exceeding 1 ounce. Arrange one slice per serving on top of the frittata, and gently press them into the filling so they stay in place. Leave the dish uncovered, and bake the frittata in your oven for 60 minutes or longer. For doneness, the frittata should have browned edges and a browned top, the tomatoes will be roasted, and any excess liquid produced in the dish will have evaporated. Let the frittata cool for at least 5 minutes before slicing and serving.
Ingredients
- Broccoli, raw
4.5 oz
- Orange bell pepper
3 oz
- Celery
3 oz
- Tofu
7 oz
- Soy sauce, low sodium
0.5 tbsp
- Salt
1 dash
- Black pepper
0.13 tsp
- Onion powder
0.13 tsp
- Garlic powder
0.13 tsp
- Nutritional Yeast
1 tbsp
- Tomato
4 medium slice – 1/4″ thick