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zucchini & yam frittata

(1 rating)
EmilyJo avatar
Recipe by
Jo Zimny
@EmilyJo
Ithaca, NY

I got the original recipe from my Tofu Cookery cookbook, but didn't want to use as much tofu as they called for so I substituted some of it with a yam. It worked out perfectly and the Frittatas were a nice golden colour on the outside.

(1 rating)
yield 4 -6
prep time 30 Min
cook time 1 Hr

Ingredients For zucchini & yam frittata

  • FOR THE VEGGIES
  • 3 Tbsp
    coconut oil
  • 1 lg
    onion sliced thin
  • 4 md
    zucchini, julienned or shredded
  • 1/4 c
    fresh parsley chopped
  • 3 clove
    fresh garlic, pressed
  • FOR THE BINDING
  • 1-14 oz pkg
    firm organic tofu (divided in half)
  • 1 md
    yam, baked until soft
  • 1 tsp
    salt
  • 3/4 c
    white spelt flour
  • 2 Tbsp
    non-aluminum baking powder
  • 1 Tbsp
    tamari sauce
  • FOR THE TOMATO SAUCE TOPPING
  • 1-15 oz. can
    fire roasted tomatoes
  • 1/4 c
    water
  • 1 Tbsp
    olive oil
  • 2 tsp
    red wine vinegar
  • 1/2 tsp
    garlic powder
  • 1 tsp
    salt
  • 3 Tbsp
    fresh parsley, chopped

How To Make zucchini & yam frittata

  • 1
    FOR THE VEGGIES: Set oven at 360'F In a large saute pan cook the veggies lightly until tender crisp. Then remove from the heat. Set aside to cool.
  • 2
    FOR THE BINDING: In a separate bowl mix all the ingredients in a food processor except for 1/2 of the brick of tofu, mash that in a bowl then add the processed tofu, yam, salt, flour, baking powder and tamari to it. Give it a good mix. It should be smooth with a few lumps of tofu here and there. Stir in the sauteed vegetables.
  • 3
    Oil a large cookie sheet or use a Silpat sheet, which ever you want. These will stick.
  • 4
    Scoop 1/2 cup of the mixture on to the cookie sheet and flatten it down like a pancake. Bake for 15 minutes then flip and bake for another 15 minutes. When done cool on the cookie sheet. They will firm up a bit more once cooler.
  • 5
    While the Frittatas are baking make your sauce.
  • 6
    FOR THE TOMATO SAUCE TOPPING: In the pan you cooked your veggies, add the tomatoes, water, olive oil, wine vinegar, garlic powder, salt and chopped parsley. Simmer for 20 minutes to reduce.
  • 7
    Put the tomato sauce over the frittatas. Enjoy
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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