Monday, June 20, 2011

Vegan Green Frittata

It's official. T-minus five days until I run my first half marathon. Along with my usual boot camp routine, I have been getting some extra training runs in in the evening. I feel ready.

By the way, have you read my blog post for It's about me. And running.

Anyway, this stage of my preparation is the restricted carbohydrate intake. I like to call it the 'curse you delicious carbohydrates' phase. Or 'curse you carbohydrate addiction'. Either one works.

Now, it's just not possible for me to eat vegetables alone so some carbohydration (in the right form) is inevitable. Remember, I'm still having my booty kicked at boot camp every morning.

But I came up with this 'frittata' of sorts, boasting protein rich tofu and oh so good for you green veggies. It was a winner. Filling, nutritious and tasty. This anti-carb movement might not be so bad. Though I fully can't wait until Thursday when I get to carb up for two days. Oh yeah.

1 package extra firm tofu, drained and pressed of excess liquid
2 Tablespoons nutritional yeast
1 Tablespoon fresh squeezed lemon juice
2 Tablespoons extra virgin olive oil
Dash turmeric
1/2 teaspoon sea salt
1/4 teaspoon pepper
Extra virgin olive oil (for sauteeing)
1 shallot, finely diced
3-4 cloves garlic, finely diced
1 pkg (about 8-10) crimini mushrooms, halved (if large) and sliced
1 bunch broccoli rabe, cut into about 1/2 inch pieces
1 green bell pepper, cut into about 1/2 inch pieces
Salt and pepper
1 package Daiya cheese (any flavor will work but I used the new pepperjack... awesome)
Vegan sour cream
2-3 green onions, chopped

Preheat oven to 375.

Combine tofu, nutritional yeast, lemon juice, olive oil, turmeric and salt and pepper in a food processor. Process until completely smooth.

Heat a little olive oil on med/high heat in a pan and add shallot and garlic. Cook, stirring for 1-2 minutes then add mushrooms.

Continue to cook, stirring for 3-4 minutes then add broccoli rabe and bell pepper. Cook, stirring for about 2-3 minutes then add salt and pepper. Stir then turn off stove.

Add tofu mixture and Daiya cheese to vegetable mixture and mix well to combine.

Pour mixture into a lightly oiled pie dish or baking dish. Cover with aluminum foil and bake for about 20 minutes. Remove tin foil and let cook for another 8-10 minutes until slightly browned on top.

Remove from oven, let rest for about 5 minutes.

Slice like a pie (if using a pie dish) and top with a dollop of vegan sour cream and sprinkle of green onions.

You can enjoy this for breakfast, with toast or fruit (if you're not cutting carbs). It would also be great alongside a salad for lunch or dinner.


Broccoli Rabe


  1. i've been making this like once a week with different greens and mushrooms, it's so easy/good.

  2. I've made this two times so far and LOVE it with spinach, red pepper, and yellow onion. My fiance likes to put sriracha on it to give it a kick. Also, instead of mixing the Daiya in, we put some on top for the last ten minutes to lessen the carb content even more. We really enjoy this recipe. Thanks so much for sharing!

    1. Oh I am so glad you like it! Great idea on the Daiya. Thank you for commenting!



Related Posts with Thumbnails