1/2 package firm tofu
1 3/4 cup raw cashews, soaked in water overnight
3/4-1 cup water, or more if needed
1 medium onion, thinly sliced vertically about 1.5 cups
1 small head of broccoli, florets only
2 bell peppers, de-seeded and chopped
1 jalapeno, de-seeded and chopped
1 serrano pepper, seeded and diced
1/4 cup fresh dill, chopped
2 tbsp fresh parsley, chopped
3 cloves garlic, crushed
3 tbsp extra virgin olive oil
4 tbsp nutritional yeast
4 tbsp fresh lemon juice
1/2 tbsp coconut vinegar or apple cider vinegar
1/2 tsp ground turmeric
1.5 tsp salt, plus dash of salt for onions
1/2 tsp black pepper
red pepper flakes, for topping
fresh parsley, for topping
1.) Soak raw cashews overnight in a bowl of water. (then, next day, proceed)
2.) Preheat oven to 375 degrees.
3.) Drain the cashews. In a food processor, blend the cashews with the 3/4 cup water until smooth. Add more water if needed to blend cashews fully. Add the tofu, blending and making sure to scrape sides of processor to ensure all ingredients get blended. Then, add the nutritional yeast, lemon juice, coconut vinegar, turmeric, salt, and pepper until combined. Then, add dill and parsley pulsing once or twice.
4.) In a medium sauté pan, heat olive oil on medium heat for a minute. Then, add the onion slices and the chopped jalapeno pepper, and bell pepper. . Heat until veggies are caramelized. Lower heat and add in garlic and cook for about two minutes gently sweat the garlic. Bring heat back to medium to low and add in broccoli and cook for about three to five minutes being careful to not overcook the broccoli.
5.) Spread the cooked veggies evenly into a 10 1/4” cast iron skillet, or baking dish of your choice. Pour the frittata batter on top of the veggies, using a spatula to make sure to it’s evenly distributed if needed. Top with parsley and red pepper flakes. Cook for 1 hour, or until golden brown. Allow frittata to sit for 30 minutes before slicing into it. Store covered in fridge for up to four days.