YES, you read that right.
It’s low cal and low fat (at least compared to a real sausage, egg, and cheese fritatta!)
You can make it the night before and pop it into your oven the next morning for an easy breakfast.
And … yes … it is VEGAN.
I have to give a huge shout out to my girl Alicia C. Simpson for her “Quiche Lorraine” recipe in the book “Low Fat and Low Cal Vegan Comfort Food“. That recipe was the inspiration for all the quiches and fritattas I’ve created since. I’ve twerked … err, I mean, tweaked … her quiche recipe so much there is no longer any resemblance, but still, that’s where my original inspiration came from! Thank you, Alicia!
- One block Firm Tofu (I used Nasoya), about 14 oz.
- Vegan Sausage (I used 3/4 of a pack of Gimme Lean … about 10 oz. But next time I think I’ll use the whole 14 oz.)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper (or a few really enthusiastic grinds)
- 1/4 teaspoon Turmeric
- 1/4 teaspoon Ground Mustard
- 1/2 teaspoon Granulated Garlic
- 1/4 cup Nutritional Yeast
- 1 teaspoon Cumin
- 3 tablespoons Corn Starch (this is KEY)
- 2 tablespoons Canola Oil
- 2 tablespoons Unsweetened NonDairy Milk
- One small diced Onion (about 1/2 – 3/4 cup)
- 1 can Original Ro-Tel Tomatoes (well drained)
- Nonstick Cooking Spray
- Pinch of Kala Namak (black salt – optional)
Preheat oven to 375 and spray a 9-inch pie pan with cooking spray.
In a blender or food processor, combine tofu, salt, black pepper, turmeric, ground mustard, granulated garlic, nutritional yeast, cumin, canola oil, and milk. If you really want it to taste like eggs, add a pinch of black salt. Blend. It doesn’t have to be absolutely smooth as long as it is well blended. It will probably be very thick, and you’ll probably have to scrape the sides of the blender down two or three times.
Cook the sausage. I browned the sausage in a frying pan sprayed with olive oil cooking spray, to reduce some of the fat and calories. Brown until the sausage gets really done and just a little dry.
In a bowl, combine the tofu mixture with the chopped onion, cooked sausage, and drained Ro-Tel tomatoes. Stir until ingredients are evenly distributed. Pour into pie pan. Pat down evenly with a spatula.
Cook in oven at 375 for approximately 45 minutes or until top of fritatta is golden brown.
Remove from oven. Put a plate over the pie plan and quickly FLIP it over.
Let cool slightly, then enjoy your fritatta!
- If you don’t like spicy, try using a drained canned of Ro-Tel “Mild” tomatoes. If you really can’t handle any spice at all, substitute two diced Roma tomatoes.
- If you want a creamier, more quiche-like texture, simply use soft or silken tofu in place of firm. Follow the rest of the recipe, EXCEPT don’t try to flip it out onto a plate – it will fall apart.