Oil-Free Vegan Tofu & Veggie Frittata

 This Frittata is packed with plant-based protein and fresh vegetables!

Tomatoes, zucchini, and eggplant create a colorful, layered look that’s as appealing to the eyes as it is to the taste buds. It’s easy to make, completely oil-free, and perfect for a healthy breakfast, brunch, or light dinner.

---

Tofu & Veggie Frittata

---

Prep & Cooking Time:

• Prep: 15 min

• Baking: 35–40 min

• Total: ~55–60 min

---

Ingredients:

Frittata base:

• 400 g firm tofu, drained and pressed

• 3 tbsp corn flour (cornstarch)

• 1 tbsp nutritional yeast (optional)

• 1–2 tbsp unsweetened plant milk

• 1 tsp turmeric

• 1 tsp garlic powder

• 1/2 tsp onion powder

• Salt (in this case, it's better to use Kala Namak) and pepper to taste

Veggie topping:

• 100 g tomatoes

• 100 g zucchini, thinly sliced

• 1 red bell pepper, sliced into rings

• 100 g eggplant, thinly sliced

• Fresh herbs (optional: basil, parsley, chives)

---

Instructions:

1. Preheat oven:

• Preheat to 180°C (350°F). Line a baking dish with parchment paper.

2. Prepare the frittata mixture:

• Crumble tofu into a bowl until smooth-ish.

• Add corn flour, nutritional yeast, plant milk, turmeric, garlic powder, onion powder, salt, and pepper. Mix until thick but pourable.

3. Assemble:

• Pour the tofu mixture into the prepared dish. Smooth the top.

• Arrange the tomatoes, zucchini, bell pepper and eggplant slices in an overlapping pattern on top, like a colorful mosaic. Sprinkle herbs if using.

4. Bake:

• Bake for 35–40 minutes until the frittata is firm and lightly golden on top.

5. Serve:

• Let cool 5–10 min before slicing into wedges or bars. Serve warm or at room temperature.

---

Notes:

• You can swap in any thinly sliced vegetables you like — mushrooms or spinach work well.

• The tofu-corn base is naturally oil-free, so use a non-stick or parchment-lined dish for best results.

• For meal prep, slice the bars into individual portions and store them in the fridge for up to 4 days.

---

Nutritional info (approx per serving, 6 servings):

• Calories: ~120 kcal

• Protein: ~10 g

• Carbs: ~8 g

• Fat: ~2 g

• Fiber: ~3 g

---