Tofu Frittata With Smoky Eggplant Salsa

A tasty and filling dish, this tofu frittata is ideal for a vegan or gluten-free breakfast or brunch. A filling and healthy dinner is produced when aromatic veggies and spices are combined with crumbled tofu. The dish is elevated to a new level with the addition of a delicious smoky flavor when topped with smoky eggplant salsa.

Ingredients:

1 block firm tofu, drained and crumbled
1 small onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 cup spinach, chopped
1 teaspoon turmeric powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons nutritional yeast
2 tablespoons olive oil
1 medium eggplant, diced
1 tablespoon balsamic vinegar
1 teaspoon liquid smoke
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped

Instructions:

Set the oven temperature to 375F 190C

One tablespoon of olive oil should be heated over medium heat in a skillet

Add the onion and garlic, and saut until they become soft

Add spinach, cherry tomatoes, and bell pepper

Saut the veggies until they are soft

Combine the crumbled tofu, nutritional yeast, smoked paprika, turmeric, and salt in a bowl

Combine the cooked vegetables in a skillet with the tofu mixture

Mix thoroughly to blend

Spoon mixture into baking dish that has been greased

Apply equal pressure

Bake for 25 to 30 minutes in a preheated oven, or until the top is set and golden brown

Make the smoky eggplant salsa while the frittata bakes

Heat one tablespoon of olive oil in a different skillet over medium heat

Cook the chopped eggplant until it becomes soft and starts to turn golden

Add liquid smoke and balsamic vinegar and stir

Simmer for an additional two to three minutes

Take off the heat and add the cilantro and fresh parsley

Top the tofu frittata with a smoky salsa made of eggplant

Have fun!

Comments

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