Vegan Zucchini Frittata | Recipe Cart
Vegan Zucchini Frittata: A flavorful dish with crispy zucchini and creamy tofu in an oven-baked frittata, perfect for vegans.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Pie dish
- Parchment paper
- Non-stick spray
- Oven
- Nonstick skillet
- Blender
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Mixing bowl
- Serving platter
- Oven mitt
- Spatula
- Wooden spoon
Ingredients
- 2 shallots (minced)
- 1/2 14-ounce package extra-firm tofu (not silken, coarsely crumbled)
- 1 pinch black salt (kala namak) (optional)
- sprinkle of salt and pepper
- 1 tablespoon minced fresh oregano (packed, or 1 tsp. dried)
- 1 medium zucchini (about 10-12 ounces, shredded)
- 1 12.3-ounce package lite firm or extra-firm silken tofu (drained)
- 1/4 cup water or non-dairy milk
- 3 tablespoons nutritional yeast
- 4 teaspoons cornstarch
- 1 teaspoon tahini
- 1 clove garlic
- 1/4 teaspoon turmeric
- 3/4 teaspoon salt
- generous grating of black pepper
- 1 pinch black salt (optional)
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