I recently featured this fritatta recipe as part of a brunch post. I think it’s so good that I had to share it again in case you missed it! I think it would taste great with these potato baskets and herb crescent rolls. When I first went vegan, I didn’t know what to cook for breakfast. Tofu stands in for the eggs in this dish with the same substantial texture and protein power. With Spring upon us, it is the perfect time of year to enjoy this breakfast vegan artichoke, asparagus and sun-dried tomato fritatta. I hope you enjoy it!
Vegan Artichoke, Asparagus and Sun-Dried Tomato Fritatta
1 medium sweet onion, chopped
2 cloves garlic, minced
¼ cup vegetable broth
12 ounces asparagus, tips cut in ½ inch pieces
1 cup sun-dried tomatoes, chopped
1 14 ounce can artichoke hearts in water, coarsely chopped
½ cup water
14 oz block of firm tofu, drained
2 tablespoons nutritional yeast
Salt and pepper, to taste
1. Preheat the oven to 400 degrees. Grease a spring pan.
2. Heat the broth in a medium sauté pan. Add the onion and garlic. Stir in the
asparagus, tomatoes, and artichoke hearts. Cook for 3-4 minutes.
3. In a food processor, add the tofu, water, and yeast. Blend until smooth. Stir into the
saucepan with the vegetables.
4. Season with salt and pepper, to taste.
5. Spoon the mixture into a spring pan. Bake for about 30-40 minutes.
6. Cut into wedges and serve.
If you enjoyed this recipe, check out my eBook,VeegMama’s Guide To Going Vegan, for more delicious breakfast recipes.
Photo by Lana Lee Photography