This fluffy and flavorful eggless frittata makes for a high-protein breakfast or brunch meal.
1/4 cup olive oil 1 onion, finely chopped 4-5 green onions, chopped with the green and white parts separated 4 cloves garlic, minced 2 medium potatoes, shredded 2 tsp. salt, divided 1/2 tsp. pepper, divided 2 lb. firm tofu 2-3 Tbsp. soy sauce, to taste 4 Tbsp. nutritional yeast 2-3 Tbsp. Bacos
Preheat the oven to 350°F.
In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and sauté for 2 to 3 minutes. Add the garlic and heat for another 30 seconds.
Increase the heat to medium-high and add the potatoes, 1 tsp. of the salt, and 1/4 tsp. of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned.
Blend the remaining salt and pepper, the tofu, soy sauce, and nutritional yeast in a food processor until they are creamy. Fold in the faux bacon bits, the green part of the green onions, and the fried potatoes and pour the mixture into a large, oiled pie or tart pan. Bake for 30 to 40 minutes or until the center is firm.
Allow the frittata to cool for 10 minutes then invert it onto a serving plate.
(For more healthy recipes take a look at The How Not to Die Cook Book by Michael Greger, M.D.)