This month’s Recipe Redux theme was to show off our favorite springtime holiday recipe. This spring leek asparagus vegan frittata is made with tofu and nutritious spring vegetables.  It’s an easy tofu frittata loaded with antioxidants, fiber and protein.  A perfect recipe for vegan Easter brunch or any spring time potluck.

My family is FAR from religious. Example. My aunt once bought Matzoh that specifically said NOT kosher for Passover.  Growing up, I would play soccer games on Sunday mornings instead of going to church.  Our Passover and Easter celebrations were more about the seders and brunches than synagogue and church.  Who am I kidding, they still are.  Celebrating these spring holidays with brunch is my favorite way to usher in the new season.

Easter brunch makes me think of fresh green vegetables and pastel dresses. I love the early days of spring, when the trails smell like mud, the air has a bit of humidity in it, and hints of green come back to the Earth.  Everything just feels so fresh and happy!  This leek asparagus vegan frittata is a wonderful plant-based recipe to celebrate the holidays and the start of spring.  Asparagus and leeks are the star vegetable ingredients.  Both are early spring vegetables that have many health benefits for athletes.  Combine that with the protein from tofu and nutritional yeast and you have a well-rounded breakfast.  Gimme all the green and protein!

 
Asparagus are in season from February to June, with March and April being their peak season.  Perfect for an early spring vegetable frittata!  One cup of asparagus spears provides 115 percent of your daily value of vitamin K, an important vitamin for bone health.  In addition, asparagus is high in folic acid and vitamin C.  For vegan runners, foods high in vitamin C are essential because they help with iron absorption (source).  That’s why I used tofu as the base – it’s high in iron.

Leeks are in the same family as garlic and onions but with a sweeter flavor.  They’re in season year round, but they’re a classic spring vegetable.  Leeks are a good source of Vitamin K and manganese.  You’ve heard me mention manganese in other recipes (like this vegan fig arugula pizza).  Manganese is beneficial for athletes because it helps with maintaining blood sugar levels and promotes overall bone health.  There’s also evidence that allium family vegetables like leeks can help prevent cancer (source).

This leek asparagus vegan frittata is cheesy, “eggy,” full of flavor, nutrition and protein.  What’s the difference between frittatas and quiches?  Frittatas don’t have crusts.  That’s why this recipe is super simple and makes a great lazy morning brunch.  Celebrate the start of spring with this fresh, healthy vegan dish.

If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see how you enjoy your spring vegetable vegan frittata creations! 

Buen provecho,

Becca

Print Recipe

Springtime Leek and Asparagus Fritatta

Prep Time

15 minutes

Cook Time

40 minutes

Servings

large slices

Ingredients

• 16 oz firm tofu, drained
• 1/2 cup unsweetened almond milk
• 4 tbsp nutritional yeast
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1/2 tsp turmeric
• 1/2 tsp red pepper flakes
• 1 1/2 tbsp oil or vegetable broth
• 1/2 cup chopped yellow onion
• 1/2 cup sliced leeks
• 10-12 stalks asparagus, chopped
• 2 cloves garlic
• 1 tsp dried basil *or 4-5 leaves fresh
• 1/2 tsp ground black pepper

Prep Time 15 minutes Cook Time 40 minutes Servings large slices Ingredients 16 oz firm tofu, drained 1/2 cup unsweetened almond milk 4 tbsp nutritional yeast 1 tbsp Dijon mustard 1 tbsp soy sauce 1/2 tsp turmeric 1/2 tsp red pepper flakes 1 1/2 tbsp oil or vegetable broth 1/2 cup chopped yellow onion 1/2 cup sliced leeks 10-12 stalks asparagus, chopped 2 cloves garlic 1 tsp dried basil *or 4-5 leaves fresh 1/2 tsp ground black pepper

Instructions

1. Preheat the oven to 400F.
2. In a food processor, combine the tofu, unsweetened almond milk, nutritional yeast, mustard, soy sauce, turmeric and red pepper flakes. Process until smooth.
3. Place a large cast iron skillet over medium high heat. When warm, add in 1 tbsp of oil or vegetable broth to coat. Add the onion and cook until begins to brown, about 3-4 minutes. Add in the garlic, asparagus and leeks and cook until asparagus turn bright green, about 4-5 minutes. Season with dried basil, red pepper flakes and black pepper and cook for 1 more minute. Remove from heat.
4. Add the tofu mixture to the cast iron skillet. Stir well to combine the frittata mixture.
5. Transfer the skillet to the oven and bake at 400F for 40 minutes until the center is set. Remove from heat and let sit for 10 minutes before slicing so it doesn't fall apart.

Recipe Notes

• If you do not have a cast iron skillet, use a pie pan.  Cook the vegetables in a large skillet and then use a large mixing bowl to combine the tofu mixture and the vegetables.
• You can make these as muffins too.  Simple grease 6 muffin tins before adding the batter.  Cook at 400F for 20-25 minutes, until browned.

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