Description
This vegan Frittata Puttanesca is a flavorful one-dish meal inspired by the classic pasta puttanesca, featuring a rich blend of olives, capers, sun-dried tomatoes, and savory tofu baked to golden perfection. Ideal for brunch or dinner, it offers a hearty, gluten-free option packed with Mediterranean flavors, perfect served on its own or with toasted Italian bread and a fresh green salad.
Ingredients
Tofu Mixture
- 1 pound firm tofu, well drained and blotted dry
- 3/4 cup vegetable broth
- 2 tablespoons dry white wine
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup nutritional yeast
- 1 tablespoon cornstarch or tapioca starch
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 tablespoon sun-dried tomatoes (from the 1/3 cup total, reserved for tofu mixture)
Vegetable Mixture
- 1/3 cup chopped reconstituted or oil-packed sun-dried tomatoes (remaining after 1 tbsp used in tofu mixture)
- 1 tablespoon olive oil or 3 tablespoons water
- 5 scallions, minced
- 8 ounces white mushrooms, thinly sliced or chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 1/3 cup pitted kalamata olives, halved
- 1/3 cup pitted green olives, halved
- 1 tablespoon capers, chopped if large
Toppings
- 1/2 cup shredded vegan mozzarella cheese (optional)
- 1 medium-size tomato, chopped
- 2 tablespoons chopped fresh basil or Italian parsley
Instructions
- Preheat and prepare baking dish. Preheat the oven to 375°F (190°C). Lightly oil a shallow 1 1/2-quart baking dish to prevent sticking.
- Make the tofu mixture. In a food processor or high-speed blender, combine the firm tofu, vegetable broth, dry white wine, freshly squeezed lemon juice, nutritional yeast, cornstarch or tapioca starch, garlic powder, and salt and freshly ground black pepper to taste. Add 1 tablespoon of the chopped sun-dried tomatoes. Process until the mixture is smooth and well blended. Set aside.
- Sauté the vegetables. Heat the olive oil or water in a large skillet over medium-high heat. Add minced scallions, sliced mushrooms, dried thyme, dried basil, salt, and pepper. Cook for 3 to 4 minutes until vegetables are slightly softened. Stir in the remaining sun-dried tomatoes, kalamata olives, green olives, and chopped capers. Mix well and cook briefly to combine flavors.
- Assemble the frittata. Spread the cooked vegetable mixture evenly over the bottom of the prepared baking dish. Pour the reserved tofu mixture over the vegetables, stirring gently to combine all ingredients, then spread evenly across the dish. Sprinkle with shredded vegan mozzarella cheese if using, followed by the chopped tomato on top.
- Bake to finish. Place the baking dish in the preheated oven and bake for about 40 minutes until the frittata is firm, golden brown, and slightly puffed. Remove from oven and sprinkle with chopped fresh basil or Italian parsley. Let rest a few minutes before cutting into wedges and serving hot.
Notes
- This recipe is vegan and gluten-free, making it suitable for those dietary needs.
- Using a different or larger pan may change the baking time; for example, a smaller pan may require up to an hour.
- The frittata can be served with toasted Italian bread and a crisp green salad for a complete meal.
- Leftovers keep well and make a great lunch the next day.
- Optional vegan mozzarella adds creaminess but can be omitted for a lighter dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: Italian-inspired
