How Easy Is It To Make Vegan Frittata?

According to Wikipedia Frittata is ‘an egg-based Italian dish similar to an omelette or crustless quiche or scrambled egg enriched with additional ingredients’. Well I made scrambled tofu several times so surely it is not too ambitious to try my hand at a vegan Frittata?

There was an easy looking recipe on Page 18 of the August 2019 issue of Simply Vegan magazine. If you don’t have access to the physical magazine it can also be downloaded from the magazine’s app. This recipe was provided to them by Louise-Claire Cayzer from theveganlarder.com.

The recipe and method were simple enough. First steps were to mix tofu, flour, herbs, spices, water and nutritional spice. Already I deviated by substituting chick pea flour for wholewheat flour and black salt for normal white salt. I started out in a bowl but the mixture was nothing resembling smooth or ‘eggy’ as intended until it somehow found its way into the blender. After that it looked and tasted like a tumeric-rich scrambled tofu. I then combined it with the required amount of cooked pasta and shoved it in my pre-heated oven in a greased dish for 15 minutes.

The end result had a convinving frittata-like consistency. It was very yellow but did sort of look like the magazine picture on the base side which had touched the dish. The top side was not flat and less photogenic. The taste was quite floury and plain. It was essentially like eating cold pasta with a hint of turmeric blended with tofu. But it held together well and I deemed it successful enough to make another batch.

When you mainly follow the recipe

The recipe specifically said cooked pasta or vegetables, and as I had a left over pasta dish with tomato sauce and vegetables I decided to try again using this to add flavour This time the tofu mix went straight into the blender, and I completely changed the herbs to a large amount of a Greek oregano and mint salad mix plus paprika instead of turmeric and paprika. My pre-pasta mix looked very like scrambled tofu but tasted good so I had high hopes.

Blended scrambled tofu

I cooked it for 20 minutes this time but although I preferred the taste, the texture disappointed. The tomato sauce on my pasta dish made the whole thing very moist and it did not really stick together as with following the recipe. The courgette lumps also caused the pieces to come apart.

When you improvise

The real test was feeding both attempts to a group of mainly vegetarian friends at a picnic. Everyone tried both but generally the reception was mixed. Some preferred the yellow dish where I followed the recipe but more seemed to prefer the improvised version. One taster even preferred the very moist texture to the dryer yellow attempt. Generally the outcome was positive and people appreciated the effort and novelty of eating vegan frittata though more than one meat and egg eaters stated it was nothing like traditional egg-based frittata.

This is a novel way to re-use leftovers and something you can easily transport. With more practice I might take it again for a vegan party using a different set of ingredients. Potatoes would seem a good substitute for pasta, and perhaps spinach or some kind of vegan cheese for added flavour. To conclude therefore it is easy to make vegan frittata although the result may not be what Italians especially would expect!

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