We just love this frittata from our good friend – plant based Chef Keith Squires….. proving you really do not need eggs!
Multicoloured Tofu Frittata
Amazing colourful peppers with vegetables and herbs with a delicious tofu sauce. Can be used as a filler for a vegan pastry flan.
350g firm tofu, drained
1 tablespoons tamari
2 tablespoons nutritional yeast flakes
1 tablespoon cornflour
60ml soya or almond milk
1/2 teaspoon ground turmeric
1 tablespoon olive oil
1 onion, finely diced
1 red onion, finely diced
2 garlic cloves, minced
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
Salt and pepper to taste
Preheat oven to 180°C
Place tofu, tamari, nutritional yeast, cornflour, almond milk and turmeric into a food processor. Blend until smooth and creamy.
Add the oil to a frying pan and place over medium heat, with the onion and red onion sauté for a few minutes. Stir in the garlic and peppers cook for about 6 minutes or until tender.
Remove from the heat and add the tofu mixture and mix well. Season to taste with salt and pepper.
Lightly grease an approx 20cm square baking dish. Add the tofu mixture straight into the dish, smooth over with a spatula. Bake for about 30 minutes until golden brown.
Keith now combines his background in nutrition, Ayurveda, herbalism and cookery with over 30 years of experience as a plant based chef.
He travels widely, teaching in workshops, retreats and courses around the world. His events are hugely entertaining as well being full of practical knowledge on how to live a healthy and fulfilling lifestyle.