I started back at uni this week and was already struggling with lunch ideas. A non-vegan friend mentioned to me that she takes frittatas which got me thinking. I was vegetarian for 20 years before becoming vegan around 8 months ago however I never liked eggs while I was a vegetarian. I hated anything that tasted eggy so obviously frittatas and quiches were out of the question. I’m pretty pleased with my first attempt of a frittata, ever!
Recipe is adapted from http://chefchloe.com/entrees/end-of-summer-frittata.html
Sorry for the poor quality of pictures, I wasn’t planning on blogging this!
2 x 300g blocks of silken tofu
5 tbsp cornstarch
3 tbsp vegan butter (I used nuttelex)
2 tsp baking powder
2 tsp black salt (aka kala namak or you can sub regular salt)
1 1/2 tsp turmeric powder
1 1/2 tsp garlic powder
1 tsp ground pepper
Any vegetables you prefer. I used –
1 brown onion, diced
6-7 button mushrooms, thinly sliced
6-7 stalks of asparagus, lightly steamed and cut into small pieces
6 cherry tomatoes, halved
3 spring onions, thinly sliced
vegan pepperoni, diced (optional)
Start by preheating your oven 180c.
Get a pot of water boiling with a steamer over the top and steam the asparagus until it is nearly done.
Start to sauté the onion in a frying pan until it is soft and lightly coloured. Add the mushrooms and begin sweating them off. Once the asparagus is done, cut into small pieces and add to the frying pan.
Add vegan pepperoni. Cook for a few minutes and then add the spinach until it just starts wilting. Set aside.
In a blender add the tofu, vegan butter, cornstarch, baking powder, black salt, pepper, turmeric powder and garlic. Blitz until smooth and combined.
Add the vegetable mixture to a wide pan/skillet which is oven safe and pour over the tofu mixture. Mix well to combine.
I garnished with cherry tomatoes and spring onions. You could also top it with vegan cheese.
Bake at 180c for 30-35 minutes. Remove from the oven and et it set until cold before slicing.