Name: Vegan Tofu and Chickpea Frittata with Mushrooms
Total time: 1 h 15 min
Ingredients: 28 ounces firm tofu , drained and patted dry; 3 tablespoons extra-virgin olive oil; 1 1/4 teaspoons table salt , divided; ½ teaspoon turmeric; ½ teaspoon garlic powder; ⅛ teaspoon pepper; ¼ cup chickpea flour; 8 ounces cremini mushrooms , trimmed and sliced thin; 2 shallots , minced; 1 garlic clove , minced; 1 teaspoon minced fresh thyme; 1 teaspoon minced fresh parsley

Why This Recipe Works

Tofu is a wonder ingredient. Not only is it good for you (packed with protein), it has a mild taste and comes in a variety of textures, so it can take on many flavors and yield dishes of many forms. Case in point: our vegan frittata. More substantial than an omelet and less fussy than a quiche, frittatas are a test kitchen favorite, and we found we could make a truly extraordinary version with tofu just as easily as we do with a carton of eggs and a mess of dairy. Silken tofu seemed like an obvious starting point; it has a creamy texture that would blend into a scrambled egg–like base in the food processor. We like a sliceable frittata, however, and the silken tofu proved too wet. Could firm tofu work? Happily, we found that firm tofu became perfectly smooth when we processed it. For additional structure to balance the frittata's eggy softness, we added some chickpea flour; unlike wheat flour or cornstarch, chickpea flour added heft and structure without making the frittata pasty; plus, it heightened the frittata's savory profile. Turmeric gave the fritatta an eggy color, and garlic powder provided umami depth. After sautéing mushrooms and aromatics until deeply caramelized, we stirred the tofu puree into the vegetables and baked the frittata until it was set throughout and lightly golden. After a 5-minute rest in the pan, the frittata slid right out and sliced into neat wedges. Finished with a sprinkling of parsley, our tofu frittata is sure to please any group of brunch guests.

Before You Begin

Do not use silken, soft, or extra-firm tofu in this recipe.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Process tofu, 1 tablespoon oil, 1 teaspoon salt, turmeric, garlic powder, and pepper in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Add chickpea flour and process until well combined, about 15 seconds.

Heat remaining 2 tablespoons oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add mushrooms and ¼ teaspoon salt and cook until mushrooms have released their liquid and are beginning to brown, 5 to 7 minutes. Stir in shallots and cook until mushrooms are well browned, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds.

Off heat, stir in tofu mixture and spread into even layer. Transfer skillet to oven and bake until center is set and surface is slightly puffed, dry, and lightly golden, 30 to 35 minutes, rotating skillet halfway through baking.

Carefully remove skillet from oven (skillet handle will be hot) and let frittata sit for 5 minutes. Using spatula, loosen frittata from skillet and slide onto cutting board. Sprinkle with parsley, cut into wedges, and serve hot or at room temperature.