This vegan frittata is full of flavour and packed with tasty tofu and crisp green vegetables – ideal for sharing at breakfast-time
Prep time 15 minutes
Cook time 1 hour
Nutrients per serving
• 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
• Green salad
*Available at Holland & Barrett
Preheat the oven to 180°C/160°C fan/gas 4 and grease a 7-inch spring form tin.
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.
In a food processor, blitz the tofu, nutritional yeast, soy, Dijon mustard, turmeric and oat drink until smooth.
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.
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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