sovegan.com
Mexican Frittata
We use tofu and turmeric instead of egg to create this vegan frittata recipe.
Ingredients
Ingredients
- red peppers, deseeded + sliced
- sweetcorn
- cherry tomatoes
- olive oil
- extra firm tofu, drained + patted dry
- nutritional yeast
- turmeric
- onion granules
- salt + pepper
- soya milk
- chickpea flour
- fresh coriander, roughly chopped plus extra leaves to serve
- avocados, sliced
- red chilli, thinly sliced
- green salad, to serve (optional)
Method
- 1
Preheat the oven to 160°C fan / 350°F.
- 2
Tip the pepper, sweetcorn and cherry tomatoes into a 35 x 25 x 4cm (14” x 9” x 2”) non-stick roasting tin. Drizzle with oil and roast for 25 mins until softened and lightly charred.
- 3
Whiz the tofu, nutritional yeast, turmeric, onion granules and pinches of salt and pepper in a blender.
- 4
Add the soy milk and chickpea flour and blend again until it’s as smooth as possible. If the blender is straining add a little more milk.
- 5
Stir in the chopped coriander then taste and season with salt and pepper to perfection.
- 6
Lift half the veg out of the roasting tin. Pour the tofu mix over the remaining veg in the tin and mix. Scatter the reserved vegetables over the top of the frittata. Bake in the oven for 20-30 minutes or until the frittata is firm.
- 7
To finish, sprinkle with coriander leaves and top with the avocado and red chilli.
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