Sweet Potato Frittata
A healthy egg-free vegetable frittata made with sweet potatoes, onions, and fresh thyme!
Servings: 6 slices
Ingredients
For the Filling
- 2 medium sweet potatoes
- 3 tbsp olive oil
- ½ large yellow onion
- 4 strips tempeh bacon I use LightLife Smokey Bacon
- 2 tsp fresh thyme or ½ tsp dried thyme
- pinch of salt and pepper
For the Base
- 1½ blocks firm tofu
- 2 tbsp olive oil
- 6-8 tbsp water
- ½ tsp baking powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ¾ tsp onion powder
- ¾ tsp paprika
- ¼ tsp turmeric
- ¼ tsp garlic powder
- ¼ tsp ground sage
- 1 pinch cinnamon
Topping
- 1 cup vegan cheddar cheese
Instructions
Roast the Sweet Potatoes
- Pre-heat the oven to 400 degrees. Then dice the potatoes into small bite-sized pieces, and toss with 2 tbsp of olive oil. Sprinkle with salt and pepper.Bake on a lined cookie sheet for 15-20 minutes while you prepare the other ingredients. Time Saving Tip: I often use leftover roasted sweet potatoes so I can skip this step in the morning!
Cook the Veggies
- While the sweet potatoes are roasting, place a large frying pan with a lid on the stove and set to medium-high heat. Once warm, add the remaining 1 tbsp of olive oil and add the chopped tempeh bacon. Cook for 3-5 minutes to brown, then add the onions and thyme. Sprinkle with salt and pepper, and cook for 3-5 minutes to soften the onions.
- When the sweet potatoes are fork-tender, add them to the pan with the onions and turn off the heat.
Make the Base
- Drain the water from the packages of tofu, and press each block slightly to remove a little of the excess water. Then crumble the tofu into a blender along with the, spices, baking powder, water, and 2 tbsp of olive oil. Blend on high until very smooth and creamy. Pause to scrape down the sides as needed.Tip: start with 6 tbsp of water and add 1-2 more as needed to blend into a thick and creamy mixture. Every brand of tofu is a little different, so the amount of water may vary slightly.
Assemble
- Set the pan to medium-low heat. Next, dollop the tofu mixture on top, and use a spatula to mix in the veggies, then smooth out the top.
- Sprinkle on the vegan cheddar cheese and cover with a well-fitting lid.
Cook
- Stove-top version: Let the frittata cook on the stove top for about 20-25 minutes or until the frittata is set on top, fluffy in the center, and pulling away from the pan slightly. Avoid uncovering the pan to prevent the steam from escaping while it's cooking. If you prefer to bake it in this oven, see instructions in the notes below.Then uncover and remove from the heat, and allow the frittata to rest for at least 15 minutes before slicing. This is important because it needs some time to set. During this time, the top will become firmer and the edges will pull alway from the sides of pan, making it easier to slice and serve this frittata.
Notes
Baking Instructions
If you'd prefer to bake this frittata in the oven, set the oven to 350 degrees, and make sure you're using an oven-save skillet. Bake uncovered for 25 minutes. Then let rest for 15 minutes before slicing.