Part omelet and part tofu scramble, this vegan tofu frittata is perfect for brunch on lazy weekend mornings. In this simple recipe, pan-roasted veggies are covered in a vegan ‘egg-y’ batter made of tofu and hummus and then baked. While it is naturally gluten-free, eggless, and vegan; I’m sure non-vegans will also love it!
Prepare the vegetables: Wash and dry all vegetables. Peel* and chop potatoes and pepper into ~1-inch cubes, peel and slice the onions, and halve and slice mushrooms.
Heat oil in an 8-inch cast-iron pan (or any pan which is both gas and oven proof). Add potatoes and pan-roast until slightly browned. About 5 minutes.
Meanwhile, in a blender combine tofu, hummus, salt, pepper, and oregano until smooth.
To the potatoes, next add the chopped peppers, mushrooms, and onions and/or any other vegetables you want to add. Roast for a couple of minutes.
Top with the tofu-hummus frittata batter and bake in the oven for about 30 minutes till the top is golden brown.
Carefully remove from oven and sprinkle with fresh parsley. Let cool a little before digging straight in.