Eggless Potato Frittata

Author: Heather Leno
Servings – 8-10 Prep Time – 30 minutes Cook Time – 1 hour
Ingredients:

3 medium-sized new red potatoes

1 tbsp mild olive oil, water or broth

1 small onion, chopped

2 cloves garlic, minced

1/2 sweet red pepper, diced 1/4″

1/2 sweet yellow pepper, diced 1/4″

3 green onions, 1/4″ slices

1 pkg (15-16 oz.) firm water-packed tofu

1/2 cup water

1/2 cup raw rinsed cashews

2 tbsp cornstarch packed full and leveled off

2 tsp yeast flakes

1 tbsp McKay’s Chicken-like Seasoning vegan*, to make your own see Chick-Like Seasoning.

1 tbsp lemon juice

1 1/2 tsp salt

1/2 tsp onion powder

1/2 tsp dried basil or 1 tbsp minced fresh

sour cream substitute, opt.

fresh salsa

 
Instructions:
  • Cook, peel and cut the potatoes into 1/2-inch chunks.
  • Sauté garlic and onion in oil, broth or water. Add peppers and green onion. Stir fry for 1-2 minutes. Add potato. Stir fry just until peppers are tender crisp. Don’t overcook as they will lose their color!
  • Rinse and Drain the tofu.
  • Blend the water, cashews and seasonings (all but the basil) until cashews are smooth cream. Add tofu and blend smooth again. This may require stopping and using a spatula to scrape the sides from time to time.
  • Stir in basil and Combine with potato mixture.
  • Pour into well-sprayed 9-inch glass casserole dish.  If you are planning to invert this onto a platter, be sure and put parchment paper in the bottom of the dish and spray it with food release spray.
  • Bake 50-60 minutes at 350° until center feels firm and you can see it is cooked on the edges. If you make it ahead and plan on reheating it, be sure to cover it with foil and heat at 350° for 30 minutes.
  • Serve in casserole dish or invert over serving platter. Top servings with fresh tomato salsa and a dollop of sour cream substitute, opt.
Notes:
  • *McKay’s Chicken-like Seasoning may be found in health food stores or on line.  It adds a special flavor to many dishes.