I wish this page was aromatic so that you could get a sense of what this dish is like. (Because the picture doesn’t do it justice! I shall have to make another one and take the pictures during the daytime.) The taste is explosive and the texture creamy, making an unforgettable pairing. I ate 2 pieces the night I fixed it ~ and truth be told, really wanted more, but didn’t want to look like a total pig. The next morning, we finished off the leftovers with breakfast.
Overall, my hubby prefers potatoes to any cooked grains and complains that I “never” fix them for him. Since I’m usually trying to fill the hollow legs of teenaged boys, I tend to opt for the easier/quicker fix of tossing some rice, quinoa, or such into a pan with water and being able to walk away from it for many minutes to fix the rest of the meal. In comparison, peeling/dicing/mashing enough potatoes to suffice takes a long time. Since the boys were going to be away at a Super Bowl party on Sunday night, I grabbed a couple of large potatoes to see what I could come up with for just the two of us. I’ve always wanted to try making a frittata and figured it might be a good time to experiment. I thought the finished product was a perfect blend of potatoes vs. custardy tofu-ness, however, darling Mr. Potato still thought it needed more potatoes. 🙂 I didn’t try to explain that the ratio needed to be close to the way it was, or it wouldn’t hold together in a “pie” form, because it wouldn’t have changed his mind. Maybe I should have just made him fried potatoes! lol As an added thought, I wouldn’t be afraid to substitute some of the potatoes for other items, such as mushrooms, eggplant, peppers, zucchini, asparagus, or whatever veggies you think sound good. Let me know what you come up with or if you think I should have added more potatoes. 😀
If you are not a fan of spicy food, you should cut the amount of soy chorizo in half, but I wouldn’t totally eliminate it, or you will lose the marvelous blend of spices that it brings to the dish. You could use some other kinds of faux meat, such as burger crumbles, but you would need to add some extra seasonings to the tofu mix to make up for the missing pizzazz.
Spicy Vegan Frittata
- 2 large potatoes (don’t use russets here for the best texture), peeled and diced into 3/4″ pieces
- 2 medium onions, diced/chopped
- 1-3 T. oil (I used half extra virgin olive oil for flavor and half virgin coconut oil for crispiness and firmness of the outside)
- 1/2 a package of soy chorizo (1/4 pkg. for less spicy heat)
- 14-16 oz. extra-firm tofu (water packed)
- 2 T. Bragg’s Liquid Aminos
- 3 T. chicken-style seasoning
- 1 garlic clove, sliced
- plain non-dairy milk – enough to blend into a sour cream consistency
- 1 c. chopped frozen spinach
- 1 c. mozzarella-style Daiya cheese (cheddar would work, too)
Preheat oven to 400° F. In an oven-safe frying pan, saute potatoes and onions in oil(s), salting them moderately. (If you don’t have a frying pan that can go in the oven, transfer the sauteed veggies into a very large pie pan or round casserole dish before you add the blended mixture, stirring them around in it to distribute the oil thoroughly to the sides of the pan.) Add chorizo after about 10-15 minutes. Blend the tofu, Bragg’s, chicken-style seasoning, garlic, and enough non-dairy milk until smooth and the texture of thick and creamy sour cream. When the potatoes are slightly tender, but not completely cooked through, taste them to see if more salt is needed for your tastes – add it at this time if needed. Turn off the heat and stir the tofu mixture into the potatoes. Toss in the spinach and cheese and stir to evenly distribute. Smooth the top of the mixture.
Bake for 40-50 minutes, or until the middle is set. Cut and serve.