Tofu frittata with zucchini and edamame

 

I’m very bad at blogging lately. It’s like at least one of us is sick, and then camera refuses to cooperate, and then there is a new game or book, TV series or movie to watch, real life shows fangs and demands attention.

So I disappear from the blog for weeks, then I come up with a recipe and I disappear again. Although, I sincerely hope that this time I will stay longer.

The camera is still refusing to cooperate, so photos are from the phone. I hope they’re not very ugly.

I have tofu frittata with zucchini for you today.

Originally frittata is an Italian dish that originally meant fried eggs in the pan – everything from simple fried eggs to omelets (including the Italian version of the Spanish tortilla de patatas). Outside of Italy, until the 1950s, the word frittata simply meant omelet.

Today frittata is an omelette with extras (meat, veggies). But what is a real difference between frittata and omelet? First of all, frying time – the usual omelette is fried for about 5 minutes, frittata for about 15 – 20 minutes, on lower heat. The bottom should be firm, while the top should still be a little runny.

Omellete is often fold, but not frittata. Instead, frittata is often flipped over and bake up on the grill or bake in the oven for an additional 5 minutes.

There are several other differences, such as egg whipping or extras added.

As, instead of eggs, I will use tofu, then some culinary orthodox would be indignant at using the name frittata.

But I don’t want to invent new names and I’ll stay with tofu frittata.

And as the zucchini season started, we got frittata with young zucchini. I added also a handful of edamame. But, if you don’t have any, you can add broad beans, green pea or simply skip this one. Bon Appetit!

 

 

Ingredients:

 

180g tofu

1 tablespoon of yeast flakes

1 tablespoon of olive oil

2 – 3 tablespoons of vegetable milk (I used buckwheat, but oat, almond or coconut would be fine)

pinch of turmeric

0.5 teaspoon of salt

2 – 3 tablespoons of chickpeas flour (besan)

 

1 courgette/zucchini

3 – 4 cloves of garlic

1 teaspoon of freshly grated ginger

1 small onion (or green onions bulb)

olive oil

 

1 cup edamame (or fresh broad bean)

 

To serve:

 

green onion

 

 

 

Preparation:

 

• Peel garlic and mince. Add a pinch of salt and set aside.
• Blanch edamame blanche for 1 minute. Then cool in cold water.
• Clean zucchini and cut into slices.
• Peel onion and cut into cubes.
• In the pan heat the olive oil.
• Add the onion and fry until it’s soft.
• Add ginger and garlic, fry for a minute.
• Add zucchini and edamame. Fry another 5 – 8 minutes.
• Tofu and yeast flakes, olive oil, vegetable milk, turmeric and salt blend till smooth.
• Add the chickpeas flour and mix again.
• At the bottom of the pan (baking molds) evenly spread zucchini and edamame. Pour the tofu mixture over it.
• If you fry in a frying pan: fry frittata about 15 minutes, under cover. Then turn the frittata and fry for another 5 minutes.
• If you bake in the oven: Heat up the oven to 180C (350F). Bake frittata about 25 – 30 minutes. There will be no need to turn it around and bake it again.

Sprinkle with green onion. Bon Appetit!