Better Frittata

This vegan frittata is totally delicious! It’s really simple but tastes amazingly close to the ‘real thing.’ Recipe is adapted from Loving It Vegan. Serves 4.

Ingredients

• 14 ounces Firm Tofu (400g) Cubed

• 1 Tablespoon Cornstarch

• 2 Tablespoons Nutritional Yeast Flakes

• ¼ teaspoon Turmeric

• ½ teaspoon Onion Powder

• ½ teaspoon Garlic Powder

• ¾ teaspoon Salt

• ½ teaspoon Black Salt Kala Namak (optional, for eggy flavor)

• 2 Tablespoons Soy Milk

• 1 Tablespoons Olive Oil

• 1 Medium Onion White, Yellow or Brown, Chopped

• 1 teaspoon Crushed Garlic

• 2 ½ cups Mushrooms (240g) Sliced

• 1 Medium Red Bell Pepper Chopped

• 3 cups Baby Spinach (90g) Chopped

For Decoration (Optional):

• Sundried Tomatoes

• Red Onion

Instructions

1. Preheat the oven to 350°F.

2. Add the firm tofu to a food processor along with the cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, black salt (kala namak) and soy milk and process until smooth. Set aside.

3. Now add the chopped onion and crushed garlic to a pan with the olive oil and sauté until softened.

4. Add in the sliced cremini mushrooms and chopped red bell pepper and sauté until softened.

5. Add the baby spinach and stir in until just wilted.

6. Now add in your tofu mix and fold it in with the veggies. If your skillet is oven safe then you can just smooth down in the pan and bake it directly in the pan. If not, then transfer this to an 8-inch or 9-inch pie dish and smooth down.

7. Top with some sundried tomato pieces and red onion for decoration (optional).

8. Bake in the oven for 40 minutes until firm and golden on top.

9. Allow to cool for 10 minutes before slicing. Enjoy!

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