Combining a silken tofu base with shredded potato (or hashbrowns) and the added veggie and protein fillings of your choice for a plant-based nutrient and protein-packed baked vegan potato frittata (aka vegan breakfast casserole!). Make ahead & freezer friendly!
1Tablespoonof cornstarch mixed with 2 Tablespoons water
2handfulsof spinach,chopped
Tomato slices or cherry tomato halves
Instructions
Preheat the oven to 400 degrees F.
Cook shredded potatoes in a pan with water until they soften. Then add diced onion and cook until translucent.
Add the silken tofu, garlic, mustard, turmeric, paprika, salt, nutritional yeast, and cornstarch into a food processor or blender and process until mostly smooth.
Mix into potatoes then spread into a baking dish adding chopped spinach. Top with tomato slices.
Bake for 1 hour and serve hot.
Notes
Add all the veggies you like! They will add lots of color and texture to the dish.
Get creative with the fillings: Use what veggies you have to hand or even pre-cooked leftovers to create different variations each time.
Leave it to cool slightly: While I prefer this vegan eggless bake warm, from the oven, allowing it to sit for 10 minutes gives it time to set further as it cools.
For mini frittata bites: Divide the mixture into muffin pans instead of a single large dish. Reduce the baking time accordingly.