What makes this tofu and veggie frittata so fluffy? In a word, aquafaba, that thick liquid you see on top when you open a can of chickpeas. I try to make aquafaba from scratch whenever possible, but the quickest and easiest way is to use the liquid from canned chickpeas. The liquid is often used in vegan baked goods as an egg substitute since its texture and composition of starches and protein make it useful for thickening, binding, emulsifying, and foaming—and it’s great in recipes that need a little fluff. This vegetable frittata puffs up nicely and is chock full of vegetables. Enjoy!
Black salt, or kala namak, is used extensively in Indian and other Asian cooking and its sulfuric smell resembles eggs. You can find it any Indian grocery store, but you can also substitute sea salt.
You can use the liquid from canned or boxed chickpeas or other beans, or you can make your own.
To make this gluten free, replace the all-purpose flour with brown rice flour.
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|Serving Size: 1 recipe (51g)|
|Recipe Makes: 1|
|Calories from Fat: 25 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 542.1mg||19 %|
|Potassium 359.8mg||9 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 21.5g|
|Protein 9.3g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 164
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