breakfast Archives - Plant Based, Family Friendly Meal Planning by Stephanie Dreyer, Los Angeles

September 20, 2017
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I love, love, love Sunday brunch!  Unfortunately, as a mother of three active kids with weekend games and religious school, I rarely have the opportunity to indulge in it.  An eggless frittata is one of my favorite ways to get my brunch on! Tofu stands in for the eggs in this dish with the same substantial texture and protein power.  Artichoke hearts, asparagus and sun-dried tomatoes add delicious flavor and color to this festive breakfast frittata.  I hope you enjoy it!

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Vegan Artichoke, Asparagus and Sun-Dried Tomato Frittata

Ingredients

  • 1 medium sweet onion , chopped
  • 2 cloves garlic , minced
  • ¼ cup vegetable broth
  • 12 ounces asparagus , tips cut in ½ inch pieces
  • 1 cup sun-dried tomatoes , chopped
  • 1 14 ounce can artichoke hearts in water , coarsely chopped
  • ½ cup water
  • 14 oz block of firm tofu , drained
  • 2 tablespoons nutritional yeast
  • Salt and pepper , to taste

Instructions

  1. Preheat the oven to 400 degrees. Grease a spring pan.
  2. Heat the broth in a medium sauté pan. Add the onion and garlic. Stir in the
  3. asparagus, tomatoes, and artichoke hearts. Cook for 3-4 minutes.
  4. In a food processor, add the tofu, water, and yeast. Blend until smooth. Stir into the
  5. saucepan with the vegetables.
  6. Season with salt and pepper, to taste.
  7. Spoon the mixture into a spring pan. Bake for about 30-40 minutes.
  8. Cut into wedges and serve.

Artichoke hearts, asparagus and sun-dried tomatoes add delicious flavor and color to this festive breakfast eggless frittata.


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I love tofu scrambles. When I first went vegan and discovered I could use tofu instead of scrambled eggs, a whole new breakfast world was opened up for me. I make a tofu scramble at least once a week. This bruschetta scramble is a family favorite. I originally created this recipe as a test for my kids when I was trying to add some variety to their breakfast meals. I wanted to add more protein to their morning meal and thought a tofu scramble would be perfect, but couldn’t get them to eat one. That was until I thought to combine the bruschetta and kalamata olives together – two of their favorite things. I don’t know why I hadn’t thought of it sooner! It was a success and it has become a constant on our weekly breakfast menu ever since.


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