Mother’s day is one of the most popular “breakfast-in-bed” holidays, and mothers everywhere will wake to delicious treats in the comfort of their own bedrooms. If you are looking for something fantastic to make the gluten free, vegan mama in your life, we have the perfect dish for you! Straight from one of our favorite cookbooks, Quick & Easy Vegan Celebrations, this delicious frittata is made with silken tofu instead of egg, and features a colorful bouquet of drool-inducing vegetables and spices. Make ahead with serve with a delicious side of baked home fries!
Vegan, Gluten Free Broccoli Frittata
MAKES 4 TO 6 SERVINGS
- Two 12.3-ounce packages extra-firm silken tofu
- 1 tablespoon tahini
- 3 tablespoons potato starch or cornstarch
- 1 teaspoon fine sea salt
- ¼ teaspoon turmeric
- ½ teaspoon onion powder
- ½ cup nutritional yeast
- ¼ teaspoon dry mustard
- ¼ teaspoon original Spike Seasoning
- 2 tablespoons canola oil, plus more for greasing the pan
- ½ cup diced white onion
- ½ large red bell pepper, diced
- 2 garlic cloves, minced
- 2 cups broccoli florets, steamed and roughly chopped
Preheat the oven to 375°F.
Put the tofu, tahini, potato starch, salt, turmeric, onion powder, nutritional yeast, mustard, and Spike in a blender and blend until smooth. Pour into a large bowl. Grease a 9-inch springform pan with canola oil or shortening. Warm the oil over medium to medium-high heat in a large skillet. Add the onion and bell pepper and sauté for 3 to 4 minutes or until the onion is translucent. Add the garlic and sauté for an additional 2 to 3 minutes. Add the broccoli and stir to combine. Stir the vegetables into the tofu mixture. Pour the tofu mixture into the prepared pan and bake for 35 to 40 minutes or until firm and a toothpick comes out clean.
Cool for 10 to 15 minutes. Remove the frittata from the pan and serve. This can be served warm, at room temperature, or cold.
Put this delicious dish on a tray with some juice and a flower, and Mom will wake up with a smile on her face!
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