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serves 8


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

1.5 cups spinach 

1 cup cherry tomatoes, plus more for topping 

1 serrano pepper, seeded and diced 

1/4 cup fresh dill, 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, pulsing once. 


4.) In a medium sauté pan, heat olive oil on medium heat for a minute. Then, add the onion slices and the chopped serrano peppers and a dash of salt. Heat until onions are translucent, about five to six minutes. Lower temperature if onions get too brown. Lower heat to low and add the garlic, and cook for 30 seconds to gently sweat the garlic. Remove heat, and add in grape tomatoes and spinach. Gently stir together. 


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 grape tomatoes, 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. 

Clara PolitoComment