you say potato, I say pottata

December 26th, 2012 1:44 pm by Kelly Garbato

2012-12-20 - VMPC Potato-Tofu Frittata - 0005

 

A few months ago, and on Ryan’s suggestion, I bought a used copy of Robin Robertson’s The Vegetarian Meat & Potatoes Cookbook on Amazon. (Published waaaay back in 2002, I guess it’s what you might call a “classic.”) I really wanted it for the pierogi recipe (mmmm, piergoies), which I’d planned on working into my Vegan MoFo “Eat to the Beat” theme. Alas, I ended up with an excess of posts as it was, so the pierogies – and the cookbook – got pushed to the back burner. That is, until last week when I decided to try out a tofu recipe.

After a bit of leafing (not to mention, cursing my empty fridge and dearth of fresh ingredients) I settled on the Potato-Tofu Frittata. It’s similar to many of the tofu scrambles/omelets I’ve made before, only you bake it half on the stovetop, half in the oven. I love oven dishes – so much easier to time, don’t you think? You know exactly how long it’ll take to bake, and that’s that.

Plus half the tofu is crumbled and half blended, so it really is a marriage of scramble and omelet!

With baked potatoes and melty Daiya cheese, it’s about as delicious as you’d expect. I took the liberty of adding some nutritional yeast and chives because YUM, but those were my only tweaks. I think the end product was supposed to be a little more solid than it was, but that was my fault – I accidentally added all the cheese to the frittata instead of setting aside half to sprinkle on top. Possibly this resulted in a moister, less structurally sound frittata? You got me. Either way, really freaking good.

btw, The Vegetarian Meat & Potatoes Cookbook? From what I can see, it’s basically vegan save for the option to use non-vegan cheese. E.g., none of the recipes contain eggs, so you don’t have to do any pesky substitutions. The more you know!

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