Friday, August 19, 2011

potato fritatta

vegan potato fritatta

4 medium red-skin potatoes
2 Tbs. chopped fresh parsley or basil
1 package of fresh poultry mix herbs (sage, rosemary, thyme)
1 c. kale
3/4 tsp. salt
1/4 tsp. black pepper
1 1/2 Tbs. olive oil
1 medium onion, halved and thinly sliced
4 cloves garlic, minced
1 12 oz package firm tofu
1/4 cup soy sauce
4 tbsp nutritional yeast

directions: Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.

Preheat oven to 350°F. In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute.

Blend tofu, soy sauce, and nutritional yeast in a food processor or blender until well mixed. Mixture will be somewhat thick. Add onions, garlic, and potatoes and pour into a greased pie pan. Mix in kale and herbs (you can sauté them, but i don't think i did).

Bake 45-50 minutes, until top is firm and cooked all the way through. The crispier the better in my opinion!

about the recipe: i based the recipe on the a more potato-heavy recipe and then switched to the tofu portion of this recipe to make a vegan fritatta! my roommate came home during the process with a bunch of free fresh herb packets so i threw in some of the poultry mix and then went to the garden to grab some kale and basil. it was a very satisfying fritatta, but i think next time i would do something different with the potatoes. they were too bland when put next to the delicious medley of tofu and herbs. it also crossed my mind of trying to make the entire fritatta with the potatoes next time instead of having a tofu-eggy base. who knows!

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