Frittata Puttanesca

Name: Frittata Puttanesca
Cuisine: Italian
Ingredients: 1 pound firm tofu, well drained and blotted dry; 2 tablespoons dry white wine; ¾ cup vegetable broth; ¼ cup nutritional yeast; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon cornstarch or tapioca starch; 1 tablespoon cornstarch or tapioca starch; Salt and freshly ground black pepper; 1 teaspoon garlic powder; ⅓ cup chopped reconstituted or oil-packed sun-dried tomatoes; Salt and freshly ground black pepper; ⅓ cup chopped reconstituted or oil-packed sun-dried tomatoes; 1 tablespoon olive oil or 3 tablespoons water; 1 tablespoon olive oil or 3 tablespoons water; 5 scallions, minced; 8 ounces white mushrooms, thinly sliced or chopped; ½ teaspoon dried thyme; ½ teaspoon dried basil; ⅓ cup pitted kalamata olives, halved; ⅓ cup pitted green olives, halved; 1 tablespoon capers, chopped if large; ½ cup shredded vegan mozzarella cheese (optional); 1 medium-size tomato, chopped; 2 tablespoons chopped fresh basil or Italian parsley; 2 tablespoons chopped fresh basil or Italian parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The bold flavors of pasta puttanesca translate beautifully into this vegan frittata. It’s great for brunch or dinner, either served on its own or accompanied by toasted Italian bread and a crisp green salad.

Ingredients

1 pound firm tofu, well drained and blotted dry
¾ cup vegetable broth
2

Europe
Italy
Dinner
Vegan
Gluten-free
Mediterranean
Brunch

Method

Preheat the oven to 375°F. Lightly oil a shallow 1½-quart baking dish.
In a food processor or high-speed blender, combine the tofu, broth, wine, lemon juice, nutritional yeast, cornstarch, garlic powder, and salt and pepper to taste. Add 1 tablespoon o