|Roasted Potato & Leek Vegan Frittata|
I know...I'm sorry to some, the notion of a vegan frittata is a misnomer at best, a blasphemy at worst. I think the technically definition of a "frittata" requires eggs and milk and cheese.
But here's the thing; vegans or those who can't or won't eat eggs and/or milk and/or cheese deserve to enjoy the custardy savory goodness that is frittata! And "tofu breakfast cake" doesn't hold quite the same appeal.
So here we are, and I actually think you'll love this recipe, all labels and ingredients aside!
The key to any great "layered" recipe—quiche, frittata, casserole, bake, stew, soup etc.—is to address each component separately; ya know, give each a little TLC. Ideally, if you were to deconstruct a recipe, you'd be able to enjoy each layer separately. In this dish, taking the time to roast potatoes, soften aromatics and season the tofu mixture is invaluable. The end result is a rich, flavorful and satisfying breakfast, lunch or dinner. Leeks can be a touch intimidating, only because they require thorough washing and aren't as familiar as other veggies. But lemme tell you, they are glorious! Leeks sautéed in a touch of fat until tender divine, and they're full of fiber, antioxidants, Vitamin K (think strong bones and blood flow) and cancer-fighting compounds.
Also, if you are nervous about eating tofu, don't be! While I don't suggest eating it every day, I see no issue with incorporating organic, non GMO tofu into your diet a few times per month (the frequently at which I enjoy it). Barring any specific recommendations from your doctor, of course! High-quality tofu is a versatile and useful ingredient in dairy-free and/or vegan cooking, and it's a great source of plant protein.
P.S., feel free to use sweet potatoes instead of Yukon gold or another veggie instead of green peas; just make sure it's cooked beforehand if necessary.
Please tag me on Instagram if you give this recipe a try! @lauraleabalanced #llbalanced