Vegan Sweet Potato and Caramelized Onion Frittata
Frittatas are perfect to make ahead for leftovers during the week, or even to freeze for later! This frittata is rich in plant protein, and full of flavor!
Ingredients
- 2 tbsp olive oil, divided
- 1 small onion, sliced
- 1 cup fresh baby spinach, stems removed
- 1 medium sweet potato, peeled and cut into small cubes
- 1 (14 oz.) block firm tofu, drained
- 1/4 cup chickpea flour
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened non-dairy milk or water
- 1 tsp garlic powder
- 1/2-1 tsp salt, to taste
- 1/4 tsp ground turmeric
- 1/4 tsp ground black pepper
- 1/2 cup shredded vegan mozzarella cheese, optional
Instructions
- Preheat oven to 350 degrees F.Heat 1 tablespoon of oil in an 8-inch, well-seasoned cast-iron skillet (or other oven-safe non-stick sauté pan) over medium heat. Add onion and sauté for 5-10 minutes, then reduce the heat to medium-low. Sauté until caramelized, stirring occasionally for 30-60 minutes (depending on size). Add the spinach and cook for 1-2 more minutes, until starting to wilt.
- Meanwhile, toss the sweet potato cubes with the remaining tablespoon of olive oil on a sheet pan and bake in the oven for 20-30 minutes, or until tender.
- Meanwhile, combine the tofu, chickpea flour, nutritional yeast, water, garlic powder, salt, turmeric, and pepper in the bowl of a food processor and process until smooth.
- Pour the tofu mixture into the pan with the caramelized onions and spinach. Add the roasted sweet potato and vegan cheese if desired, and stir together.
- Bake for 45-50 minutes, until the center is set and the edges are lightly golden brown. Remove from the oven and allow to cool for at least 5 minutes to firm up a bit more before serving. Enjoy!