Description
A seasonal plant-based frittata that is shockingly just like its egg counterpart. This Garlic Scape Vegan Frittata is made with tofu and chickpea flour for a protein rich eggless frittata. Garlic scapes and zucchini add a fun seasonal flair to this tasty meal.
Ingredients
Scale
Frittata mix:
- 15 oz package Firm Tofu
- 1/3 cup Garbanzo Bean Flour (also called Chickpea Flour)
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Liquid Aminos
- 1 tsp Ground Turmeric
- 1/2 tsp Black Salt (also known as Kala Namak, Indian Black Salt, or Himalayan Black Salt)
- 1/2 cup Water
Filling:
- 5–6 Garlic Scapes (more for topping, if desired)
- 1 Medium Zucchini
- 1/2 tsp Onion Powder
- 1/2 tsp Dried Thyme
- 1/4 tsp Ground Black Pepper
Instructions
- Preheat the oven to 400°F.
- Prepare produce as directed above.
- Add the frittata mixture ingredients to a high speed blender. Blend on high until very smooth. Taste the mixture to make sure the consistency is not grainy. If so, blend more.
- In a frying pan coated with a small amount of oil, sauté the chopped garlic scapes and zucchini over medium heat. Cook for 4-5 minutes stirring frequently then add the onion powder, dried thyme and black pepper stir to combine and remove skillet from heat.
- Using a springform pan or pie pan coated with oil start the layering. First, place a layer of the frittata mixture followed by the sauté filling. Repeat this step until all of the ingredients have been used. Make sure that the top layer is the frittata mixture.
- Top the frittatas with an extra garlic scape curl if desired and place in the oven for 25-30 minutes.
- Allow frittata to cool slightly before removing from pans.
- Serve immediately and enjoy!
- Leftovers can be stored in an airtight container for up to 5 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Garlic Scape & Zucchini Vegan Frittata
