Potato Leek Vegan Frittata

a cooked vegan frittata topped with sliced cherry tomatoes and arugula in a large black skillet.

5 stars (7 ratings)

Potato Leek Vegan Frittata

This Potato Leek Vegan Frittata is made with a blended tofu “egg” filling and a hearty mix of potatoes, leeks, and sun dried tomatoes. A show-stopping 1-pan breakfast or brunch!

Prep Time30

Cook Time35

Total Time1 5

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 233kcal

Author: Nora Taylor

Ingredients

Vegetables

2 tablespoons olive oil
3 medium russet potatoes peeled and diced into 1/2 inch cubes
1 leek chopped
1/3 cup chopped sun dried tomatoes in oil or dried

Egg mixture

14 ounce block firm tofu
3 tablespoons nutritional yeast
2 tablespoons cornstarch
1/2 cup unsweetened almond milk or soy/coconut/cashew
1/2 teaspoon onion powder
1/4 teaspoon dried turmeric
3/4 teaspoon salt
few shakes black pepper

For serving, optional

sliced avocado
fresh chopped parsley
sliced tomatoes
arugula

US Customary - Metric

Instructions

Preheat oven - Preheat the oven to 375 degrees F.
Prepare the vegetables - In a large cast iron or other oven safe skillet, warm the olive oil over medium heat. Add the potatoes and season with a little salt and pepper. Pan fry for 5 minutes, stirring frequently. Now add in the leeks and continue to pan fry for another 5 minutes or so, until the potatoes are fork tender. Turn off the heat and stir in the sun dried tomatoes. Remove the pan from heat and set aside.
Blend the "egg" mixture - In a food processor or blender, add the drained tofu (no need to press it first), nutritional yeast, cornstarch, almond milk, onion powder, turmeric, salt and pepper. Blend until smooth.
Pour egg mixture over vegetables and bake - Pour the egg mixture over the vegetables in the skillet. Bake for 35 minutes, until the top is firm.
Serve - Slice and serve immediately with toppings of choice. Enjoy! Store leftovers in the refrigerator for 3-4 days and reheat until warm.

Notes

You may use another kind of potato, like red or yukon gold. Or experiment with other veggies! Ideas above in the post.
Instead of a leek, you can use 1/2 small red onion chopped or 1/2 cup chopped green onions.
If you prefer using JUST Egg, whisk together 1 bottle of JUST Egg with 2 tablespoons flour, 1/4 teaspoon baking powder and 1/4 teaspoon salt or black salt. Pour over the veggies and bake for 35-45 minutes until set.

Nutrition