This year was the first time I've made Mother's Day brunch on my own, since my sister was in Canada training for work. This meant it was the first year brunch would be completely vegan, and it was very important to me that my omnivore family members not feel like they were missing out on anything by not having any eggs or cheese.
If I do say so myself, mission pretty well accomplished! I put together a menu that came together easily and could largely be prepared the night before.
I'll put the recipes up here in a couple of posts, and I highly recommend giving them a go! For starters, I'll put up the frittata, which is the heart of the meal.
Frittata with Tomato, Basil, & Zucchini
-1 16 oz package super firm or sprouted tofu
- 4 cloves garlic, minced
- 2 zucchini, grated
- 2 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1/3 cup nutritional yeast
- 1-2 tbsp Bragg's aminos (or 2-3 tbsp soy sauce)
- 2 Roma tomatoes
- small handful fresh basil
Preheat the oven to 350 F (unless you're prepping the frittata the night before, which is a great way to cut down on prep in the morning). Grate the zucchini and press out any excess moisture. Heat olive oil over medium-high and sauté garlic in oil for 2 minutes, then add salt, pepper, and onion powder. Cook one minute, add zucchini, and cook 2 minutes more. Remove from heat and set aside.
Drain water from the tofu and press with a towel to soak up excess water. Puree in a food processor and add aminos and nutritional yeast. Once creamy, scrape into a bowl and stir in cooked zucchini. Chiffonade the basil, and stir that in, too. Slice the tomatoes 1/4 in thick, spread half of the tofu mixture into a tart or pie tin, and layer tomatoes on top. Spread the rest of the tofu on top and add more tomatoes.
At this point either pop that bad boy in the oven, or wrap it up and put it in the fridge til morning. Bake for 1-1:20 hours, depending on how wet your mixture ended up being. It should be browned on top, and fairly firm to the touch. Slice, serve, and enjoy!