This vegan frittata is full of flavour and packed with tasty tofu and crisp green vegetables – ideal for sharing at breakfast-time
Serves 6
Prep time 15 minutes
Cook time 1 hour
Difficulty Moderate
Nutrients per serving
Ingredients
• 1 tbsp olive oil
• 2 onions, finely sliced
• 3 garlic cloves, crushed
• 100g spinach
• 300g firm tofu
• 3 tbsp nutritional yeast *
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• ½ tsp turmeric *
• 200ml oat drink *
• 40g kale, chopped
• 4 spring onions, finely sliced
• 1 courgette, grated
To serve:
• Green salad
*Available at Holland & Barrett
Method
Step 1.
Preheat the oven to 180°C/160°C fan/gas 4 and grease a 7-inch spring form tin.
Step 2.
In a frying pan, heat the olive oil and fry the onions for 5-10 minutes until softened, adding the garlic halfway through. Season. Stir in the spinach.
Step 3.
In a food processor, blitz the tofu, nutritional yeast, soy, Dijon mustard, turmeric and oat drink until smooth.
Step 4.
Pour the cooked onion and spinach mix into a large bowl. Stir in the kale, spring onion and grated courgette, plus tofu mixture.
Step 5. Mix well and then pour into the cake tin. Place on a baking tray and bake in the oven for 45-50 minutes or until set and golden.
Step 6.
Remove from the oven and allow to rest in the tin for 10 minutes. Serve either warm or cold, and accompany it with a green salad.
Recipe created by Natalie Thomson
Nutrition information reviewed by Fiona Hunter
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