Vegan Potato Fritta is plant based, gluten free and made with potatoes, garlic, spinach and mixed with a creamy tofu.
Course: Breakfast, vegan
Author: Shelly Hughes
Blender or food processor
3cupspotatoes, peel and cubed (1/2 inch cubes)3-4 potatoes Yukon or Red Potatoes
1large onion, diced
2garlic cloves, minced
1/4cupwater (oil free saute)
salt and pepper to tasteoptional
For the Blender or food processor (make the batter/egg substitute)
14ozFirm tofu (drained, no need to press)
1tbspcornstarchreplace with arrowroot
1/2cupwater or unsweetened non dairy milk, (soy, almond, etc)
1/4tspred pepper flakesoptional
1tbspfresh lemon juice
Preheat the oven to 375 degree F.
Prepare the potatoes and onions
Add the potatoes to a pot and cover with inch of cold water. Once the potatoes beging to boil turn down to a rapid simmer. Use a fork to check tenderness. They are cooked when fork tender about 12-15 minutes. Drain the potataoes and added the cooked potatoes to bowl.
While cooking, saute the onions and garlic. A pan over medium heat, add in the diced onions with a couple table spoons of water and saute for about 5 minutes. Next add in the minced garlic and saute for about a minute. Add in aditional water if needed to prevent sticking.
Transfer the sauteed onions and garlic to the bowl with cooked potatoes and genrtly mix together.
Add in the chopped spinach and gently fold together. It is best add in the spinach while the potatoes and onions are warm to soften the spinach.
Tofu Batter (Egg Substitute)
In a food processor or blender add in the tofu, non dairy milk or water and the rest of the ingredients and blend to combine until smooth. Season to taste with salt and pepper.
Pour the tofu mixture into the bowl with potatoes, onions and spinach and gently mix together. Spoon into a non stick round pie dish or springform pan. You can line the pan with parchment paper to prevent sticking.Optional. If you sauteed the veggies in an oven safe pan you can add in the potatoes and spinach and stir tohether. Add in the tofu batter and gently fold together and bake the frittata directly in that pan instead of trasferrring the frittata to a pie dish or springform pan.
Bake in the oven for 40-45 minutes until firm and golden on top. Allow to cool for 10 minutes. Ready to serve. Refrigerate up to 3-5 days. Can be served warm or at room temerpature.
Refrigerate and store any left overs for up to 4-5 days.