Vegan Slow Cooker Greek Frittata – and a Tofu Scramble Recipe!

March 17th, 2013 2:42 pm by Kelly Garbato

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Even though I’ve owned it for a few months now (Shane and I bought it as an early x-mas present to ourselves!), I haven’t had much occasion to use Fresh from the Vegan Slow Cooker. Some of the recipes look quite appetizing, but most of ’em require so much advanced planning! I know, I know – that’s kind of the point of crockpots: slow cooking and all. But the plan ahead type, I am not.

So yada yada yada, I decided to give the Greek Frittata a try since I had some tofu that needed eating and the whole process is relatively short, at just two hours of cook time. Plus I loved Isa’s Curried Cauliflower Frittata and wanted to see how a slow cooker version would measure up. Turns out that frittatas? Are better baked in the oven.

The Greek Frittata is tasty enough – I love the combination of spices and veggies, minus the overcooked spinach (but then again we all know how fussy I am when it comes to cooked greens!) – problem is, it didn’t quite bake all the way through. While the edges crisped up nicely, the middle portion remained soft and mushy (kind of similar to the cheesy tofu layer in this Spaghetti Pie). Removing it from the slow cooker – mine’s a deep one – was a straight-up hot mess.

Overall, it was edible, though nothing to write mom about.

Still craving a Greek Frittata, I decided to try combining Robin’s recipe with Isa’s, i.e.: Robin’s ingredients + Isa’s cooking method. Then I realized that I’d have to chop the peppers and olives super-small so that the frittata would hold together, and quickly nixed the idea. Instead, a Greek Tofu Scramble, complete with big, meaty chunks of veggies. And spinach! I even kept the spinach! But I added it in the last minute of cooking so that it doesn’t get overdone.

The result? νόστιμα! (That’s Greek for delicious.)

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Greek Tofu Scramble


1 pound firm tofu, drained and lightly pressed
1/4 cup nutritional yeast
1/4 teaspoon tumeric
2 tablespoons olive oil
1/2 onion, diced
3 tablespoons minced garlic
1 red bell pepper, diced
1/2 cup Kalamata olives, halved (you can sub in black olives or use a mix of the two)
1 tablespoon lemon juice
1 teaspoon basil
1 teaspoon oregano
salt and pepper to taste
2 cups fresh spinach, washed and cut into ribbons


1. In a large bowl, prepare the tofu. You can either tear it into bite-sized chunks using your hands or mash it into a “crumble” using a fork, depending on your taste. (I prefer it crumbled.) Add the nutritional yeast and tumeric; mix well. Set aside.

2. In a large saute pan, heat the olive oil on medium heat. Add the onion and cook until translucent. Add the garlic, red peppers, and olives and continue to cook for several more minutes.

3. Add the tofu mixture and turn the heat up to medium-high. Cook for about ten minutes, stirring and scraping the pan (a metal spatula works well here), until there’s no extra moisture gathering on the bottom of the pan. Add the lemon juice and spices and continue to cook until the moisture has again evaporated. Turn up the heat if necessary, but keep stirring and scraping. You don’t want any tofu sticking to the bottom of the pan!

4. When the tofu looks done, sample to taste and add extra spices as desired. Turn the heat down to medium and stir in the spinach, cooking for 30 to 60 seconds, or until the spinach is wilted to your taste. Remove from heat and serve immediately.

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2 Responses to “Vegan Slow Cooker Greek Frittata – and a Tofu Scramble Recipe!”

  1. Shukriyya Says:

    Mmmm, that scramble looks delicious! I’ll have to try that recipe!

  2. Kelly Garbato Says:

    Thanks! If you have any roasted red peppers on hand (or time to roast a fresh one), I bet they’d taste really good in place of the red pepper!

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