Vegan Tofu Chickpea Frittata (oil-free, gluten-free)

Eggless frittata that tastes better than any frittata you've ever had. This is loved by both vegan and non-vegans. 100% plant-based and delicious!

Prep Time 10

Cook Time 30

Total Time 40

Servings 4 servings

1 16 oz block extra firm tofu pressed and drained: I use the high protein tofu from Trader Joe's
3/4 cup chickpeas rinsed and drained
1 cup chopped mushrooms of choice
1 cup diced bell peppers
1 1/4 cup chopped broccoli
1 cup spinach
3/4 cup diced onion
1/2 cup unsweetened non-dairy milk I used almond milk
3 tbsp nutritional yeast
1/2 tsp pepper
1 tsp salt
2 tsp turmeric
salt and pepper to taste for veggies and on top of frittata

Preheat the oven to 425 degrees.
Saute onion, broccoli, peppers, spinach and mushrooms in a pan for about 5-10 minutes until cooked. Season the veggies with salt and pepper to taste.
In a blender, blend non-dairy milk, tofu, chickpeas, nutritional yeast, salt, pepper and turmeric. Blend until smooth!
Transfer and fold the egg mixture into the veggies until combined. Pour into a casserole dish - I used a 9 x 5 sized one. Season the top with salt and pepper.
Bake for about 30 minutes. Garnish with fresh parsley.
Serve and enjoy!

Store in a container in the fridge for about 3-4 days. Reheat leftovers in a pan, the oven or microwave.