Recipes › Breakfast

• Breakfast
• 40 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Baked vegan tofu frittata

Baked silken tofu frittata with spinach, peppers and onion.

Calories

206

Protein

17 g

Carbs

12 g

Fat

12 g

Per serving. Makes 4 servings.

Ingredients

• 400 g Silken tofu
• 200 g Firm tofu
• 2 tbsp Cornflour
• 0.5 tsp Ground turmeric
• 1 Onion
• 1 Red bell pepper
• 100 g Spinach
• 1 tbsp Olive oil
• 1 g Salt

Contains: Soybeans. Always check the labels of what you buy.

Method

1. Heat the oven to 190°C (170°C fan) and line a 20 cm square dish with baking paper.
2. Peel and slice the onion and deseed and slice the pepper. Soften them in the oil in a frying pan for 6 minutes, then stir in the spinach until wilted.
3. Drain the firm tofu and pat dry. Blend it with the silken tofu, cornflour, turmeric and salt until smooth.
4. Stir in the vegetables and spread evenly in the dish.
5. Bake for 30 minutes until set and golden at the edges. Rest for 10 minutes before cutting into four. Keeps 3 days in the fridge.

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