Baked Asparagus and Red Pepper Frittata


  • 1 lb. fresh asparagus, trimmed and steamed until done, but still bright green
  • safflower oil for oiling pan
  • 1 lb. firm tofu, crumbled
  • 1/2 soy milk or other non-dairy milk
  • 2 Tbsp. cornstarch
  • 2 Tbsp. yeast flakes
  • 1 Tbsp. minced fresh garlic
  • 1+1/2 tsp. agar-agar flakes
  • 1 tsp. Dijon mustard
  • 1 tsp. sea salt
  • 1/4 tsp. turmeric
  • 1/8 tsp. red pepper flakes
  • 1/4 c. chopped fresh basil
  • 1/4 c. chopped fresh parsley
  • 1/4 c. fresh red bell pepper, or fire roasted pepper, finely diced
  • 1/2 c. green onions, thinly sliced
  • 1/2 c. shredded vegan mozzarella


  1. In food processor, pulse tofu and soy milk. Add cornstarch, yeast flakes, garlic, agar flakes, mustard, salt, turmeric, and red pepper flakes. Pulse until smooth, adding a little water if necessary.
  2. Pour half of the mixture into an oiled casserole dish, top with asparagus, basil, parsley, chopped red pepper, green onions and some of the mozzarella.
  3. Pour on remaining tofu mixture, stir lightly, and top with remaining mozzarella. Bake at 375 degrees F for 30 – 40 minutes.
Browse Cook(s): Mark Anthony

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.