Vegetable frittata with tofu (lean)

Vegetable frittata with tofu (lean)

Category: Vegetable and fruit dishes

Ingredients
Any vegetables	500-700 g
I took onions, carrots, frozen zucchini, broccoli, bell peppers and cauliflower
Salt	taste
Olive oil for frying	1 tbsp. l.
Fill
Tofu	350-400 g
Garlic	2-4 cloves
Turmeric	1/2 tea. l.
Fresh or frozen greens	1-2 tea. l.
Freshly ground black pepper	taste
Salt	taste
Water	on demand

Cooking method

• Fry the onions in a hot skillet in olive oil, add the grated carrots, and after a few minutes the remaining vegetables. Simmer over medium heat.
• Seasonally, I use fresh vegetables, but it's winter now, so I had to take frozen ones.
• 
• When the vegetables are half cooked, turn off the stove. Season with salt and pepper.
• While the vegetables are stewing, prepare the filling:
• cut into pieces of tofu, put in a blender bowl, add garlic, salt, pepper, turmeric and herbs.
• 
• If the tofu is thick enough, add some water. I had very soft, creamy tofu so I didn't add water.
• Mix the fill at high speed. You should make a delicious creamy frittata mass. Be careful with water, the thinner the pouring mass, the longer the frittata will take to cook.
• Pour the resulting mass into stewed vegetables. If a lot of liquid is released from the frozen vegetables, drain the excess liquid.
• 
• Stir well, put in a greased baking dish and place in an oven preheated to 200 degrees.
• 
• Bake for 35-45 minutes. The frittata should brown a little and the excess liquid should evaporate.
• 
• When the frittata is ready, it is better to let it cool down, then the consistency becomes more uniform and dense.
• 
• Now cut into pieces, sprinkle with your favorite herbs and enjoy!
• Bon Appetit!
• 

Time for preparing:

1,5 hour

Note

Several years ago, I found a recipe on the blog of an interesting girl - Alina Munez. I remade the recipe for myself and it turned out to be a very tasty dish, hearty and light at the same time. It has taken root in our family and I cook it quite often. Different vegetables can be used depending on the season and taste preferences, and mushrooms can be added for greater satiety. Each time the taste comes out with different shades, one might say: a surprise dish! Also because to the uninitiated in the components of the recipe, it seems that a dish with eggs.
The husband is very fond of vegetable frittata, often buys tofu himself, looks hopefully in the eyes and it immediately becomes clear - it's time to cook a treat!

[Lenochka]

to the uninitiated in the components of the recipe, it seems that a dish with eggs.

Great! Does tofu add that flavor? I've never tried it as a fill. I'll have to cook.

I've always thought that frittata is an omelet with vegetables.

Vegetables are always in the fridge, we love them (garlic does not count). Tofu is somehow not very good, you must not forget to buy it in order to try a delicious lean dish. Thank you, Lenochka, for such an interesting and useful recipe!

[Bona fide]

Bona fide, Helen, yes, I highly recommend! It turns out delicious. And for me it is very satisfying
Here tofu is very appropriate. I think it tastes like this
And time costs are small!