Tofu Frittata with Summer Veg
Introducing the delectable Vegan Frittata! This savory delight is a protein-packed masterpiece, brimming with fiber and phytochemicals.
Traditionally, a frittata is an Italian dish melding eggs and an array of vegetables. However, this vegan rendition showcases a tantalizing tofu-based 'egg' mixture and an abundance of fresh, vibrant vegetables, resulting in a delightful vegan frittata.
Packed with flavor, this tofu frittata is not only delicious but also incredibly satisfying. Its versatility makes it an ideal choice for any mealtime. Whether it's breakfast, lunch, or dinner, this vegan frittata comes to the rescue, especially when you want to make the most of vegetables that are nearing their expiration date.
Plus, it's a culinary chameleon, effortlessly incorporating an assortment of veggies, making it the perfect culinary companion in the kitchen.
INGREDIENTS
Veggies – you can use whatever you have in your fridge!
1 handful of enoki mushrooms
2 cloves of garlic
1 purple sweet potato, peeled and diced into 2 cm cubes
1 large red onion, diced
½ of each red & yellow bell pepper, cut into 2 cm cubes
2 courgettes, cut in half lengthways then into 2-inch slices
2 tbsp olive oil
1 tsp dried oregano
1 tsp sea salt
½ tsp black pepper
½ head of broccoli cut into florets, blanched for 3 minutes in boiling water then refreshed under cold water
1 cup frozen peas, defrosted
Tofu Mixture
500g silken tofu
1 tbsp cornflour
4 Tbsp nutritional yeast
1 tsp turmeric
1 tsp smoked paprika
1 tbsp Dijon mustard
1 tsp garlic powder
1/2 tsp black salt
¼ up non diary milk
METHOD
Roast the veggies in 180c oven until the sweet potato is cooked
Meanwhile pan fry the mushrooms in 1 tbsp olive oil and crushed garlic, cook until starting to brown
In a blender add the tofu, non-diary milk, cornflour, nutritional yeast, turmeric, smoked paprika, mustard, garlic powder, black salt and blend until smooth
Line a 7x10inch oven proof dish with parchment and lay the cooked veggies on the base
Then pour the tofu mixture over the vegetables ensuring they are well covered
Sprinkle with the peas
Bake in the oven for 45minutes until cooked through
Remove from the oven and allow to cool before serving
Serve with bread and a side salad
