Vegan Broccoli and Cheese Frittata

This frittata base is incredibly versatile. I used it as a Leek Frittata in one of my Whole Foods cooking classes, as a potato frittata in Comida con Amigos, as well as the filling for all my vegan quiches. It’s essential to cook the veggies beforehand to cook off their internal moisture and to trap the flavor.

The egg flavor comes from the indian salt kala namak (carbonized salt). Also called black salt, it is actually more of a purple-pink color. You can find it at indian markets in large rock form or ground. Black salt reeks of sulphur, perfect for adding the olfactory sensation of chicken eggs to the springy texture of tofu!

Vegan Broccoli and Cheese Frittata (Serves 4)

1 small-medium crown broccoli, chopped
1 small onion, chopped
4 cloves garlic, diced
2 tbsp vegan butter or olive oil
2 tsp soy sauce or braggs (opt)
1 pack extra-firm tofu (12-14 ounces)
2 tbsp soymilk
1/4 cup nutritional yeast
2 tbsp corn starch
1 vegetable bouillon cube
2 tsp salt
1 tsp black pepper
1/4  cup + 2 tbsp Vegan Cheese
1-2 tsp black salt (kala namak)

Preheat your oven to 375°F. Sauté onions and garlic with the oil over medium heat in a frying pan until fragrant. Add the broccoli and soy sauce and cook for another 2-3 minutes, cooking off some of it’s juices. Transfer to a metal baking pan (greased if it is not nonstick) and sprinkle 2 tbsp of the vegan cheese over the broccoli. Meanwhile, blend tofu, soymilk, nutritional yeast, starch, seasonings, and bouillon until completely smooth. Pour tofu mixture over the vegetables. Tap the pan a few times the counter to force the tofu to settle amongst the veggies. Sprinkle the rest of the cheese over top.

Bake, uncovered for 35-45 minutes. The frittata should be brown around the edges and no longer jiggly. Sprinkle liberally with the black salt and serve hot.


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