Time: 45 minutes || Active time: 20 minutes
The deep earthy taste of swiss chard is intensified with garlic that is thinly sliced instead of minced, for a sweet mellow taste. Use red swiss chard if you can find it because it leaves pretty fuschia flecks in the frittata. This recipe is from Vegan Brunch.
1 tablespoon olive oil
6 cloves garlic, thinly sliced
1 bunch of red chard, rough stems removed, chopped well (about 4 cups)
2 teaspoons dried oregano
1 pound firm or extra firm tofu
1 tablespoons tamari or soy sauce (use tamari if gluten free)
1 teaspoon wet mustard (dijon or yellow, whatever you got)
1/4 teaspoon tumeric
several dashes fresh black pepper
1/4 cup nutritional yeast flakes
salt to taste
Preheat oven to 400 F.
Preheat a large heavy bottomed pan over low-medium heat. Add the oil and the garlic and cook for about 3 minutes, stirring occasionally. What you’re doing here is “blonding” the garlic, it’s ready when it’s turned a light amber color.
Add the chard, oregano and and turn the heat up to medium high. Saute for about 5 minutes, until chard is completely wilted/ Add splashes of water if needed to get the chard to cook down. Turn the heat off.
While the chard is cooking, prepare your frittata base. Give the tofu a squeeze over the sink to remove a little of the water. Use your hands to crumble and squeeze it in a large mixing bowl, until it has the consistency of ricotta cheese (about 3 minutes). Add the remaining ingredients to the tofu and mix well. When your chard is ready, incorporate it into the tofu. Be sure to get all of the garlic, but if there is any moisture in the pan try to avoid adding it to the tofu. Taste for salt.
Lightly grease an 8 inch pie plate and firmly press in your frittata mixture. Bake for 20 minutes, until firm lightly browned on top. Let cool for about 3 minutes, then invert onto a plate and serve.
Cool will have to try this, I just tried a zucchini frittata mixture and it was good, Im digging the Vegan Frittatas
I couldn’t resist to buy those beautiful glossy fresh swiss chard leaves at the farmers’ market the other day so I chose to try this one for today’s breakie. It turned out perfect. Yet I had run out of nutri yeast which made it turn out a bit too mild, so I ate it with a big spoonful of my much beloved beetroot-horseradish spread and some tomato salad. Now my tastebuds are super duper satisfied and my stomach is aking. haha, task fulfilled 😉 thank you so much for all your inspiring recipes. I LOVE it!
This is easy and delicious! I used leftovers in a sandwich!
Not bad. I think next time I’ll add more mustard and salt.
What would the best way to do this with courgette, grated or chopped??
This looks awesome-o! Unfortunately my husband despises mustard 🙁 is there anythng else I could use as a sub?? Thanks!
Just a little extra lemon juice should do the trick! You want some tanginess.
i have a bunch of tatsoi. could i use that instead of chard?
Great recipe!! the meat-eating hubby loved it! We ate for the second time tonight. Changed up a few things with the veggeies…I added different stuff, but it was gooo-ood!
Love this recipe. I put kale and mushrooms in it and had a friend ask for the recipe as she loved it so much.
it’s delicious!! thank you:)
How much does it make? I’m making brunch and I need enough food…
Just made this with spinach and portobellos. Very tasty. thanks for the recipe.
This is amazing! Thanks for such a fantastic recipie!!
Loved this and so easy to make. My non-vegan husband and I enjoyed it for several meals. Used spinach instead of chard and added onions. Delicious.
This was so good! Simple and easy to make and tons of great flavor. I loved it and so did my dad! My frittata did not hold it’s shape when I scooped it onto my plate though. I guess I didn’t press it into the pan well enough. Oh well, it tasted great!
My friend made this for brunch today and I was impressed. All the flavors combined truly made this dish amazing!
Can this be made the night before, refrigerated and then baked in the morning? Will it keep its structure/will the veggies keep?
I love how adaptable this is. I had no Swiss chard, so I used some frozen organic kale and fresh, finely diced sweet potatoes. Yum! Also added some shallots just for grins, and I used minced. rather than sliced garlic. Great recipe.
Miss Blue Sky
Made this today, absolutely delicious. I’m out of nooch so I used 1/4 cup shredded vegan mozzarella.
This was really really good! I didn’t want to have to go to the store to buy anything, and all I had was one of the Mori-Nu brand firm silken tofu boxes. I used it and added a little pumpkin puree (to make up for not having the larger block of tofu) and a 1 tbsp flour to firm it up a bit. I otherwise followed the recipe exactly and it was fantastic. I’ll definitely be making it again. (:
I love this recipe! It has become my savory, high-protein breakfast standby. I have a tip to save some dishes- I have had good results with baking the frittata in the cast iron pan that I saute the chard & garlic in. Sauteing the chard/garlic in a cast iron pan (making sure there’s no extra moisture at the end), then add the tofu mixture to the cast iron and baking it in there.