This egg-less frittata makes for a great breakfast or lunch! Simply prepare in advance and put in your fridge. Then warm it up while you get ready on those busy mornings!
First, prepare your Mise en Place (French for "put in place", meaning proper planning of equipment and ingredients, measuring and cutting it all up so it is ready to go).
To prepare the Frittata. Crumble the tofu in a bowl and add the tamari. Mix and set aside. Also, peel and steam the potatoes (don't steam them all the way done because they will still go into the oven).
Sauté the onions: add onions to a hot, dry pan and move them around rapidly. Once they begin to stick and begin to turn translucent, add some vegetable stock or water to deglaze and help to get the caramelization off the onions from the bottom of the pan. Sauté until they are translucent and golden. Next, add the jalapeño pepper and reduce heat to medium.
Once the onions are caramelized, add the dried thyme, oregano and basil and heat for another few minutes. Then add the garlic and heat for about 30 seconds.
Add the red bell pepper, mushrooms and the crumbled tofu and chickpea flour (add a little water to the flour and mix before adding it). Also add the nutritional yeast, Indian black salt, asafetida, turmeric and pepper. Cook for another 5 minutes until the ingredients begin to brown slightly.
Fold-in the spinach and a handful of fresh Italian herbs (I like to use basil). Continue to heat until the spinach is wilted.
Now your "egg" mixture and potatoes are done, take your springform oven pan and layer the "egg" mixture and potatoes, starting with the eggs (you will end-up with 3 layers of egg and 2 layers of potatoes).
Add your dish into the oven at 425°F for about 30 minutes and you are ready to eat (after you let it cool off for 15 minutes or so....).
Notes
Indian Black salt (Kala Namak salt) is a sulfur rich salt that despite its name is pink/grey in color. Black salt is popular in Indian cooking, and once used has a very distinct sulphuric aroma. For eggless cuisine, this salt is a must and quite popular for scrambles.If you are trying to minimize your salt consumption, another option is to use Asafetida. Asafetida is from a giant fennel plant and also has a sulfur rich taste.