Summer Veggie Frittata

Ingredients

For the frittata mixture

• 600 g (2½ cups) silken tofu
• 100 g (⅘ cup) gram (chickpea) flour
• 1 teaspoon turmeric powder
• 4 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• salt and pepper to taste
• 3-4 tablespoons water
• ½ teaspoon kala namak, also called black Himalayan salt (this gives a very ‘eggy’ flavour to the mix), optional

For the vegetables

• Use 400 g (2½ cups) of vegetables in total. The following work well but feel free to experiment with what you have available:
• courgettes
• red peppers
• carrots
• spring onions
• frozen peas
• cooked potatoes
• green beans
• leeks
• corn

Method

Heat the oven to 200°C/400°F/gas mark 6.

Take the vegetables you plan to use and chop any larger ones up into 1 cm pieces.

Make the frittata mixture by whizzing together all the frittata ingredients in a food processor or blender. If you don’t have a food processor, mash the tofu with a fork then mix all the other frittata ingredients in by hand. If it’s looking a little stiff, add some water and mix again.

Stir the chopped vegetables into the frittata mix until well combined.

Grease a cake tin and line the bottom with some greaseproof paper. Pour the mixture into the tin and spread the mixture out so it is even.

Pop the frittata into the oven and bake for 15-20 minutes, or until golden on top and springy to the touch. Remove from the tin and eat warm or cold.

Other ideas:

• Add plant-based pesto or plant-based cheese to the mixture for extra flavour, or top with plant-based cheese and grill the cooked frittata until it bubbles.
• Use mixed chopped vegetables, found in the freezer section of a supermarket, for speed.
• Choose seasonal ingredients such as courgettes, or even leftover cooked potatoes or roasted vegetables.

To store:

This frittata stores well for up to 5 days in the fridge.