Roasted Red Pepper and Zucchini Scrambled Frittata Pie & Greek Potatoes

Vegan, Gluten-Free, Low Fat

See - I couldn't wait long enough - so my frittata looks a bit more like a scramble here :)

One of my favorite recipes from FatFreeVegan.com, is the Vegan Zucchini Frittata: smooth, creamy, light, mildly spiced, slightly eggy tofu goodness. While delicious warm, it is absolutely divine when cold! Especially on a hot summer afternoon. Though I always enjoy the original, I have developed my own adaption of this lovely recipe- I like to add a bit more extra firm tofu, so that it becomes more of a baked tofu scramble pie. I also add more veggies, drawing on my childhood love for quiche : ) This recipe is also very easy to play with by changing up the veggies (I've found that spinach, leeks, and potatoes do well) and spices. Today, I had some lovely roasted red peppers lying about and decided to throw those in with the zucchini, and the result was quite tasty - I really enjoyed the sweetness they brought to the frittata. I also love topping it with a few slivered almonds, the crunchy texture of the nuts alongside the creaminess of the tofu - mmmmm.

While I usually like to serve this with a nice green salad, today I made a batch of Greek potatoes to accompany my scrambled frittata pie - small wedges of Yukon golds, smothered with lemon and oregano, and baked until golden and crispy. Both dishes bake at 400, which makes it easy to have them on the table at almost the same time!

Here is my adaptation of Susan Voisin's Vegan Zucchini Frittata and my recipe for Greek Potatoes!

Roasted Red Pepper and Zucchini Scrambled Frittata Pie

Serves 4-6

• 1/2 tsp coconut oil (or whatever cooking oil you like)
• 1 small yellow onion, diced
• sprinkle of salt and pepper
• 1/2 tsp garlic powder
• 1tsp dried oregano or thyme (optional - honestly, I usually omit this)
• 1 medium zucchini, thinly sliced into half moons
• 1 medium zucchini, grated 
• 4 roasted red bell peppers, roughly chopped
• 1 14-ounce package extra-firm tofu (not silken), crumbled

• 1 12.3-ounce package lite firm or extra-firm silken tofu, drained
• 1/4 cup water or unsweetened almond milk (you may need a splash more)
• 1/4 cup nutritional yeast
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 teaspoon tahini, or 1 TBS raw cashew pieces (the cashews create their own nut butter in the blender, which makes them a nice substitute if you don't have tahini)
• 1 clove garlic
• 1/2 teaspoon turmeric
• 3/4 teaspoon salt
• generous grating of black pepper

• 2 TBS blanched slivered almonds  (optional)

Preheat the oven to 400.

In a medium sized skillet, heat the oil over medium-high heat. Saute the onions until they begin to caramelize, about 5 minutes. Add the sliced zucchini (not the grated), and cook for another 3 minutes or so, until the squash begin to soften. Add the grated zucchini, chopped roasted red bell peppers, garlic powder, oregano, salt and pepper, and crumble in the tofu (not silken). Continue to saute for another few minutes, so that everything is heated through. Set aside.

Onion, zucchini, roasted red peppers and spices.

While the vegetable mixture is cooking, place the rest of the ingredients, except for the slivered almonds, in a blender or food processor, and blend until creamy and smooth. Taste for seasoning, and adjust as needed. Pour the blended tofu mixture into the skillet of veggies, and mix so that everything is incorporated.

I know- this looks delicious :P  It get's prettier, I promise!

Pour the whole lot into a 9" pie or tart pan (you can lightly oil the pan, but I didn't find it necessary). Smooth the top, and place in the pre-heated oven for 25 minutes. After 25 minutes, remove from the oven, and sprinkle the almond slivers over the top. Return to the oven and cook for another 5-10 minutes, until the almonds are lightly toasted, and the center of the frittata is set.

Pre-oven and almonds.

Allow to cool for about 20 minutes before serving - though, I must admit, I can never let it go that long. Or, place in the fridge overnight, and enjoy it cold the next day!

If you actually allow it to set, it does hold up very nicely.

I like how this is quite chunky - scramble pie!

The almonds really give this some wonderful texture contrast.

Greek Potatoes

serves 6

• 2lbs small Yukon gold potatoes
• zest of 2 lemons
• juice of 2 lemons
• 4 cloves garlic, smashed
• 1 TBS dried oregano
• 1 tsp grapeseed oil
• 1/2 tps salt
• pepper

Preheat oven to 400.

Wash and dry the potatoes. I like to cut each potato into 8 wedges, about 1/2"- 3/4" thick. In a large roasting pan, mix everything together. Place in the oven and cook for 40-60 minutes, or until golden and crispy. Stir every 20 minutes or so. Enjoy!