Artichoke, Oven-Dried Tomato and Green Onion Frittata

1 week ago 8

Democracy Dies successful Darkness

5.0 (1)

Mixing crushed steadfast tofu with a soft-tofu puree helps to make a softer, much egglike consistency for this vegan-brunch favourite astatine Equinox.

Agar-agar is disposable astatine Whole Foods Markets and astatine immoderate wellness nutrient stores.

The tomatoes, potatoes and cashew pick tin beryllium prepared a time oregon 2 successful beforehand and refrigerated. The baked frittata needs to remainder for 1 hr earlier it is finished nether the broiler. Leftover cashew pick tin beryllium refrigerated for up to 5 days; usage it successful a assortment of vegan dishes specified arsenic Todd Gray's vegan BBQ'd Oysters "Roosevelt Island" Style (see related recipe).

Based connected an artichoke-and-sun-dried-tomato-frittata look by "Iron Chef" prima Cat Cora; adapted by chef-restaurateur Todd Gray of Equinox downtown.

Ingredients

For the filling

1 tablespoonful olive oil
1 tablespoonful unsalted food substitute
2 artichokes, cooked, cleaned and quartered, oregon good-quality canned variety, quartered
2 mean shallots, thinly sliced
1 clove garlic, minced
6 fingerling potatoes, parcooked (see NOTES)
4 Roma tomatoes, oven-roasted (see NOTES)
3 tiny greenish onions, achromatic and light-green parts, minced (may substitute scallions)
Two 14-ounce blocks steadfast tofu, drained and lightly crushed
Kosher salt
Freshly crushed achromatic pepper

For the frittata

1/2 artifact (7 ounces) brushed tofu, drained
3/4 cupful cashew pick (see NOTES)
1 spoon agar-agar flakes (see headnote)
1/2 spoon bulb powder
1/4 spoon crushed turmeric
Kosher salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
260
Fat
13 g
Saturated Fat
2 g
Carbohydrates
20 g
Sodium
160 mg
Protein
17 g
Fiber
5 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Based connected an artichoke-and-sun-dried-tomato-frittata look by "Iron Chef" prima Cat Cora; adapted by chef-restaurateur Todd Gray of Equinox downtown.

Tested by Sandhya Babu.

Published June 9, 2015

Updated March 15, 2026