Vegan Tofu Frittata

I love frittata but since I'm conscious of my egg consumption, i enjoy making healthy alternatives when I can. I've seen many vegan alternatives that use gluten-free flours or large amounts of legumes. I love this recipe because its FULL of flavour and super high in protein. Serve it your favourite way or store the frittata in the fridge for a week to add to your meal prep. I love to serve mine with a fresh crunchy salad, unsweetened coconut yogurt and a squeeze of fresh lemon.

Serves: 6

Prep: 15 minutes

Cook: 1 hour

Ingredients:

• 1 x 450 g firm tofu

• 1/4 cup chickpea flour

• 2 cups of chopped vegetables (I used mushrooms and broccoli heads)

• 1x 400g can of organic chopped tomatoes

• 1 tbs oil

• 1 chopped onion

• 2- 3 clove's finely chopped garlic

• 2 tsp paprika

• 1 tsp coriander powder

• 1/2 tsp cinnamon

• 1/4 tsp pepper

• 1 tbs dried mixed herbs

• 1 vegetable stock cube crushed (make sure to source a healthy stock without added nasties)

• 2 tbsp Tamari or Gluten-free soy sauce

• 1/4 cup nutritional yeast

• 1 tbs apple cider vinegar

**See recipe notes below

Method:

1. Preheat your oven to 180 degrees Celsius (fan forced) or 200 degrees Celsius (conventional oven).

2. In a medium fry pan heat cooking oil and saute chopped onion for 2-3 minutes. Add the chopped garlic and cook for an additional minute.

3. In a food processor blend your tofu with all the remaining ingredients except the can of chopped tomatoes and 2 cups of fresh vegetables. If your mix wont process efficiently add 1-2 tbs of water.

4. In a large mixing bowl stir all ingredients together mixing the processed tofu mix with the onion/ garlic, fresh vegetables and can of organic chopped tomatoes.

5. Once prepared place mixture into a lined or greased baking dish. Bake your frittata in the oven for 1 Hour.

6. Let cool slightly before cutting. Serve your favourite way, or store in the fridge for up to a week.

Notes: Depending on what brand of canned tomatoes you use for the recipe you may need to add a little more water or a little more chickpea flour. If you mix is too dry add 1-2 tbs of water. If your canned tomatoes makes the mix too moist add 1-2 tbs more of chickpea flour.