Asian meets Italian in this quick and easy, tofu frittata. Drizzle with teriyaki sauce and you’ve got yourself a meal you can enjoy anytime of the day!
My mornings are the least crazy and my most favorite time of day. Yup. You read that correctly. It’s when my mind is the sharpest (guess when I’m writing this post) and my spirit at its highest. I wake up super excited to spend several hours in solitude as I diligently cross things off my to-do list just to start an entirely new one. So it’s no surprise that breakfast is hands down my favorite meal of the day. Since I wake up around 5, I normally have 2 breakfasts. One within 30 minutes of waking up and another one a couple of hours later before going into work.
Eggs are definitely one of my go-to bfast items. While I tend to gravitate toward the higher carb foods, like steel cut oats and fruits, I’ve discovered over the years that simply adding an egg (or other good protein source) not only increases my satiety level but helps me power through my mornings.
However, breakfast foods shouldn’t be reserved just for the mornings. Breakfast for dinner (a.k.a “it must be time to go to the store soon” day according to the Hungryman)? I’m all in! Today I’m going to share with you a recipe that even a “non-breakfast for dinner” person would appreciate!
Asian meets Italian in this quick and easy, super economical, and delicious vegetarian frittata! Besides eggs, one of the key ingredients in this dish is dried shiitake mushrooms, a staple in Korean cooking. You can use the fresh variety, but these guys have a much deeper flavor. They’re a must-have pantry staple that will add instant umami to any dish.
Rather than turning to my trusty condiments for eggs – ketchup, sriracha, or both – I decided to whip up a quick teriyaki sauce, which further enhanced that umami flavor I can’t get enough of. Just one bite, and you would agree 😉
So go ahead! Make this frittata and enjoy it any time of the day as is or alongside some rice, on top of a salad, or as a vegetarian Vietnamese spring roll (slice into long strips)!
- 1/4 cup sliced dried shitake mushrooms about 2-3
- 2 teaspoons olive oil
- 1/2 cup shredded carrots
- 2 tablespoons chopped green onions
- 1/2 pack firm tofu
- 4 eggs
- 1 tablespoon low-sodium soy sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup mirin
- 1 tablespoon sugar
- 2 teaspoons cornstarch or potato starch
- 2 tablespoons cold water
- 1 teaspoon sriracha
- Soak mushrooms in hot water for 20-30 minutes, until they become softened. Squeeze out excess water. Trim off the stems and thinly slice the caps. You should save the soaking liquid to add to broths or sauces later.
- Preheat oven to 375F. Heat oil in an oven-proof, nonstick skillet over medium heat. Add carrots, mushrooms, and onion, saute for about 3-5 minutes, or until carrots have softened. Using hands (or fork), break up the tofu and add to the pan. Using a spatula, spread the vegetables into an even layer on the bottom of the pan. In a small bowl, beat together the eggs with soy sauce and a splash of milk (optional). Pour into the skillet over the tofu and vegetables. Tilt the pan to make sure eggs settles evenly over the vegetable mixture. Cook for 2-3 minutes until the eggs at the edges of the pan begins to set.
- Put the pan in the oven and bake for about 8-10 minutes, or until eggs are set. If you want a crispier top, place in the broiler for about a minute or two. Cool before slicing.
- While the frittata is in in the oven, make the sauce. In a small pot, combine mirin, soy sauce, and sugar and bring to a boil. Whisk until sugar completely dissolves. In a small bowl, whisk together starch and water until smooth. Pour the slurry into the pan and quickly whisk the sauce. Bring sauce to a boil and remove from heat once the sauce thickens.
- Drizzle teriyaki sauce over sliced frittata and serve.