I know a vegan frittata may sound strange seeing that it is typically made from eggs; however this makes such a delicious alternative and has a very similar soft, light texture. I adapted this recipe from Rhiannon Lambert’s YouTube channel.
The base of this recipe is tofu which is so high in protein and I am coming to realise how versatile the ingredient can be. This recipe would be perfect for a weekend breakfast and left-overs could be enjoyed later in the week for lunches. I have listed the vegetables below that I have used, however it would work equally as well with any vegetables that need using up.
The recipe serves 4.
1 red pepper, sliced
12 cherry tomatoes cut in half
1 courgette, sliced
1/4 cup frozen peas, defrosted
1 pack firm tofu (280g)
1/2 cup almond milk (or other non-dairy milk)
1/4 cup nutritional yeast
1/2 tsp mixed herbs
Preheat the oven to 190C and line a circular baking tray with baking paper.
Slice the pepper, tomatoes and courgette and add to a roasting tray. Bake for 20 minutes. Half way through roasting, give the tray a shake to prevent sticking.
Meanwhile, add the tofu, almond milk, nutritional yeast and mixed herbs into a blender/food processor and blend until completely smooth.
Once the vegetables have roasted, stir into the tofu mixture and pour this into the lined tray. Smooth the top and bake in the oven for 25-30 minutes, until the top starts to go golden brown and a knife comes out clean.
Slice the frittata into 8 pieces, then enjoy.