Frittata is an Italian dish similar to a crustless quiche or omelette, usually flavoured with additional ingredients such as meat, cheese or vegetables.
This version uses tofu as a replacement for eggs and may be served hot or cold, together with salad and bread.
2 blocks of silken tofu
1 Tbsp tahini
3 Tbsp potato starch or cornstarch
1 tsp fine sea salt
¼ tsp turmeric
½ tsp onion powder
½ cup nutritional yeast
¼ tsp dry mustard
1 tsp favourite seasoning mix
½ tsp Indian black salt (essential for egg fragrance)
½ cup diced white onion
2 garlic cloves
2 cups broccoli florets, steamed and roughly chopped
- Put the tofu, tahini, potato starch, salt, turmeric, onion powder, nutritional yeast, mustard, and seasoning in a blender and blend until smooth. Pour into a large bowl.
- Preheat the oven to 190°C. Spray '0cook and oil' a 9-inch springform pan. Saute onion until the onion is translucent, add garlic.
- Stir the vegetables into the tofu mixture and pour the tofu mixture into the prepared pan; bake for 35 to 40 minutes or until firm and a toothpick comes out clean.
- Cool for 10 to 15 minutes. Remove the frittata from the pan and serve. This can be served warm, at room temperature or cold.
Serves 6 people
Recipe supplied by Toni Brockhoven, Cape Town, South Africa
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