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Zucchini Frittata

Frittata is a traditional Italian crustless quiche or omelette style dish, that can be cooked with vegetables.


2 shallots, minced
½ package Japanese water-packed tofu (not silken), coarsely crumbled
Pinch black salt (optional)
Sprinkle of salt and pepper
1 Tbsp (packed) minced fresh oregano (or 1 tsp dried)
300–350g courgettes (zucchini), grated
1 container Natures's Choice water-packed tofu, drained
¼ cup water or non-dairy milk
3 Tbsp nutritional yeast
1 Tbsp plus 1 teaspoon cornflour
1 tsp tahini
1 clove garlic
¼ tsp turmeric
¾ tsp salt
Generous grating of black pepper
Pinch black salt (optional)

Cooking Instructions

  • Cut a circle of parchment paper to fit an 8- or 9-inch pie pan. Spray the pan with non-stick spray and place parchment in the bottom.
  • Preheat your oven to 200°C.
  • Heat a non-stick pan. Add the shallots and cook, stirring, until they begin to soften but not brown.
  • Add the crumbled tofu, black salt, and a sprinkle of salt and freshly ground pepper. Cook, stirring occasionally, until tofu begins to brown in places.
  • Add oregano and zucchini and continue to cook until zucchini softens, about 5 minutes.
  • While the zucchini cooks, blend all the remaining ingredients well in a blender.
  • When the zucchini has softened, remove the pan from the heat and pour in the contents of the blender. Quickly stir well and pour into the prepared pie pan. Be sure to scrape out any tofu that becomes stuck to the pan.
  • Smooth the top and place in the preheated oven. Bake for 25 to 30 minutes, or until the centre is set and the top is not yet browned.
  • Loosen the frittata around the edges. Place a serving plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate.
  • Slowly peel off the parchment paper from the top (use a knife to scrape off any tofu the clings to the paper as you pull it away).
  • Serve hot, cold, or at room temperature.
  • Based on a recipe by Susan Voisin.
Serves 4 people

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