Kuku sabzi is essentially a Persian frittata. It’s heavy on the herbs and greens, but light on the eggs. Historically, it’s packed with herbs and greens, and served at Persian New Year. This vegan spinach frittata recipe is inspired by this traditional Iranian dish. I love the idea of a frittata that is more parts leafy greens, and less, well, anything else!
Fresh scallions, dill, chives, parsley, tarragon and spinach are combined with onions and blended tofu. It makes the perfect weekend meal or lazy brunch staple. For a variation, add leeks instead of scallions or switch up the fresh herbs. Omitting the tarragon would change the entire flavor profile, but try subbing in cilantro or thyme, and add a garlic clove or two.
Vegan Spinach Frittata with Fresh Herbs
12 ounce package extra firm tofu
½ cup flax seed meal
1-2 Tbsp lemon juice
2 Tbsp olive oil
¼ cup onion, finely chopped
½ cup fresh chives, chopped
¼ cup fresh dill, chopped
1 cup fresh parsley, chopped
¼ cup fresh tarragon, chopped
4 scallions, chopped
8 cups fresh spinach
1 tsp garlic powder
Salt, to taste
Black pepper, to taste
1. Preheat oven to 400, and grease a tart pan or pie plate. Blend tofu, flax seed meal, garlic powder and lemon juice until smooth. If it gets to thick, scrape the sides of the blender and add a bit more lemon juice. It should be smooth, but still a fairly thick mix.
2. In a skillet over med-low, heat olive oil, onion and a dash of salt. Sauté until onions are golden, then add fresh herbs. Turn down heat to low, and allow herbs to wilt. Add 2 cups of the spinach at a time. When the spinach completely wilts, add another 2 cups, until all 8 cups are wilted in the skillet.
3. Dump tofu mixture into the skillet, and fold in the spinach mixture. Once well-combined, spread evenly in tart pan or pie plate. Bake for 40 minutes uncovered at 400 F. Remove from oven, and allow to cool 10 minutes before cutting.