That’s why I think it’s only fair to tag the recipes on this blog that I’ve made over and over. They’re the ones I wouldn’t hesitate to serve to guests or take to a potluck. These are the recipes that I use as references when creating something new. They’re House Favorites.
I’ve gone back and tagged all of the recipes on this blog that qualify as House Favorites. If you make one of these, you can be sure that I’ve made it at least 3 times and don’t think it can be seriously improved upon (without turning it into something else entirely!).
This frittata* recipe from Vegan With a Vengeance was an instant House Favorite. It’s easy, filling, and goes perfectly with a crisp, green salad. I have cut it in half and added some spices to warm up the flavor. I also haven’t made the sauce in the original recipe after the first time. It was tasty, just not necessary.
*In Vegan With a Vengeance, this is called Revolutionary Spanish Omelet with Saffron and Roasted Red Pepper-Almond Sauce. Technically, frittatas are Italian while in Spain, this would be a tortilla. However, omelet and tortilla already mean different things at our house, and I didn’t feel like explaining the difference every time I made it. So, frittata it is!
- 2 Yukon gold potatoes
- 1 small onion
- 2-3 tablespoons olive oil
- a small pinch of saffron
- about 2 tablespoons boiling water
- 12 or 14-ounce package of medium-firm tofu
- 1 clove garlic, minced
- 2 tablespoons nutritional yeast flakes
- 1/2 teaspoon salt
- 1/4 teaspoon thyme
- 1/8 teaspoon white pepper
- pinch cayenne pepper
Preheat oven to 375 F. Slice potatoes 1/4 inch thick. Peel onion, cut in half, and slice as thinly as possible. Separate rings. Add 2 tablespoons oil to a large oven-proof skillet and toss potatoes and onions in the oil to coat. You will want to make sure there is a generous coating of oil remaining on the bottom of the skillet to keep the tofu mixture from sticking later; add more oil as necessary. Roast for 30-40 minutes, turning once or twice, until potatoes are lightly browned and cooked through.
In a small bowl, pour boiling water over saffron and allow to steep while you prepare the rest of the ingredients. In a food processor, combine tofu, garlic, nutritional yeast flakes, salt, thyme, both peppers and steeped saffron threads with the water. Puree until smooth.
Spoon tofu mixture onto the potatoes and onions. Using a spatula, flip the potatoes over several times until the tofu mixture and potatoes are evenly combined. Bake at 375 for about 40 minutes, until top is golden and tofu is set. (If doubling this, add 10-20 minutes to the cooking time.)