Zucchini, Potato, And Dill Frittata - Vegan Recipe

Name: Zucchini, Potato, And Dill Frittata - Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb extra firm tofu; 1 tablespoon soy sauce; 1 teaspoon Dijon mustard; 1/4 cup nutritional yeast; 1/4 teaspoon turmeric; 2 teaspoons olive oil; 1/2 cup onion, diced; 2 garlic cloves, minced; 2 cups zucchini, shredded, squeezed dry of excess water; 3 new potatoes, cubed 1/2-inch; 2 -3 teaspoons dried dill; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 1 teaspoon onion powder

Servings: persons

1 lb extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/4 cup nutritional yeast
1/4 teaspoon turmeric
2 teaspoons olive oil
1/2 cup onion, diced
2 garlic cloves, minced
2 cups zucchini, shredded, squeezed dry of excess water
3 new potatoes, cubed 1/2-inch
2 -3 teaspoons dried dill
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder

1
Preheat oven to 400u00b0F
2
Steam cubed potatoes in a veggie steamer for 7-8 minutes.
3
In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps.
4
Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
5
In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
6
Add remainder of dried spices, and stir to coat.
7
Add the shredded zucchini and potatoes and saute for 3 more minutes.
8
Add the minced fresh garlic saute for 1 minute.
9
Transfer the cooked zucchini/potato mixture to the tofu and combine well.
10
Place the tofu back into the skillet and press down firmly in place.
11
Cook in the oven at 400u00b0F for 30 minutes.
12
Let the frittata sit for 10 minute before serving.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb extra firm tofu, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard, 1/4 cup nutritional yeast, and more.

Yes, Zucchini, Potato, And Dill Frittata - Vegan falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini, Potato, And Dill Frittata - Vegan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions