Featured Recipe: Tofu-Asparagus Frittata (Vegan)
Eggless frittata, suitable for vegans, as well as people looking to boost their plant-food intake - packed with protein, calcium and dietary fiber.
Servings: 8 People
- 2 Blocks Organic Firm Tofu 454g/ea
- ½ Cup Organic Chickpea Flour
- 1 Cup Nutritional Yeast
- Kala Namak to Taste
- ¼ Cup Coconut Oil Buttery Flavour
- ½ Large Organic Onions Diced
- 1 Large Organic Red Bell Pepper Diced
- 300 g Organic Asparagus Chopped
- Salt & Pepper to Taste
- 1 ½ Cup Water
- In a large ovenproof pan, over medium heat, saute onions, peppers and asparagus in coconut oil for 10 minutes - stirring frequently.
- Preheat your oven to 375F.
- In a high speed blender, combine 1 block of tofu with water and blend until smooth.
- In a large mixing bowl combine the sauteed vegetables with the blended tofu and top with the remaining block of tofu - crumbled.
- All the chickpea flour, nutritional yeast, salt and pepper and mix thoroughly by hand.
- Pour back into the ovenproof pan and bake for 40 minutes.
- Allow to cool for 10 minutes, flip onto a serving dish or cutting board, cut into slices and enjoy!
This looks perfectly delicious and I can’t wait to make it for our next family weekend breakfast!
Thanks, Bee – we hope you enjoy it!
-Your friends @ Nature’s Emporium
I tried this with mixed results, but I made substitutions as followed:
instead of kala lamak I used several pinches of hing (asafoetida) sauteed with the vegetables
instead of the coconut oil I used 1 Tbs olive oil and 1 Tbs butter (yes, I know it’s dairy)
instead of asparagus I used yellow squash
I added a few pinches of cajun spice mix.
I found that it took 60 minutes to bake, not 40, but maybe my oven wasn’t heating as hot as it should.
The result was very bland indeed. Pouring salsa all over it helped.
Next time I would double the vegetables, use something with a stronger taste like asparagus or okra, and bump up the spices a lot.