Tuesday, January 3, 2012

A Very Vegan Christmas: Tofu Frittata and Rosemary Potatoes

Christmas morning means something very special in the Kennair family: the annual beignet making! Sadly, fried decadence does not a brunch make, so we also included an eggless frittata and rosemary potatoes (and wholly unnecessary fruit with their silly vitamins) to complete our mimosified brunch full of Christmas cheer in this, the penultimate post of A Very Vegan Christmas.

Tofu Frittata
Servings: 4-5
Time: 45 minutes

OOOO-WEEE-OOOO killer tofu!
1 package firm tofu, drained and pressed of liquid
2 tbsp nutritional yeast
1 tbsp lemon juice
2 tbsp extra virgin olive oil + more for sauteeing
Dash tumberic
1 tsp salt 
1/2 tsp pepper 
1 shallot finely diced
4 cloves garlic, finely diced
4-6 pieces of Asparagus, chopped
8-10 mushrooms, chopped
Handful of purple cauliflower, chopped
1/2 green bell pepper, chopped
Salt and pepper to taste (think plenty. gotta give that tofu some flavor)
Daiya cheese

I insisted we add the awesome purple cauliflower to make this picture more interesting.
  1. Preheat the oven to 375.
  2. Puree the tofu, nutritional yeast, lemon juice, olive oil, turmeric, salt and pepper in a food processor until smooth.
  3. Saute the shallot and garlic in an oven safe frying pan over medium heat for 2 minutes.
  4. Add in the mushrooms and asparagus and cook for another 3-4 minutes.
  5. Mix in the purple cauliflower and bell pepper and stir for 2-3 minutes. 
  6. Stir in a healthy (yet unhealthy) amount of salt and pepper to boost the flavor and remove from the stove.
  7. Pour the tofu mixture into the pan and mix well.
  8. Sprinkle the daiya cheese on top.
  9. Cover with aluminum foil and bake for 20 minutes. If the top has not browned, remove the aluminum foil and bake for an additional 5-10 minutes.
  10. Slice like a pie and serve.

Daiya cheese may not melt like normal cheese, but it's just as tasty.
Rosemary Potatoes
Time: 20 minutes

Tiny fun sized potatoes
Olive oil

  1. Preheat the oven to 375 (how convenient that's the same temp as the frittata).
  2. Toss the potatoes in olive oil.
  3. Sprinkle with rosemary, salt and pepper and mix well.
  4. Bake for 30 minutes (so put them in while you're prepping the frittata for a logistically coordinated brunch).

Rosemary cooking in the oven smells ridiculously good.
After contemplating the difference between a quiche and frittata for several minutes, we were finally ready to dig in to our feast. The tofu was a ridiculously awesome substitute for the eggs, and the entire dish was bursting with flavor (thanks to Erika’s decision to spice it far more than the recipe called for). It was one of the best egg dishes I had ever had despite the fact it didn't actually involve eggs. The only disappointment was that the purple cauliflower lost its color during cooking. I was really hoping for random purple pieces brightening up the color-deprived dish.

The rosemary potatoes were a fantastic addition as potatoes with "eggs" (or in this case our tofu substitute) is one of the greatest breakfast combos known to man. Adding the rosemary really brought in some wonderful aroma and flavor that made these stand out from your typical breakfast spuds.

Some very different flavors coming together nicely for the perfect Christmas brunch.
By themselves, the frittata and potatoes would have given us a complete brunch, but what really made it memorable (aside from awesome time with the family and pups) was the beignets you can read about here.

Perhaps the most important component of brunch- the bubbly.

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