Tofu is one of our favorite ingredients to cook with as it's rather versatile and easy to work with. Since the weather is ideal for a summer party with friends or a delicious meal outside in the sun, we've come up with a way to turn that tofu into frittata that happens to be vegan and picnic- or summer-party friendly! You can easily make this beforehand and heat it up when your friends have arrived, or take it with you in a container and eat it in the park. Yum!
BAKING TIME: 1h20min // SERVINGS: 7 mini frittatas // MEAL: DINNER
INGREDIENTS
- 1 block firm tofu
- 1/4 cup chickpea flour
- 1/4 cup almond milk
- 1/4 cup water
- 2tbsp nutritional yeast
- 1tsp baking powder
- 1 onion, thinly sliced
- 1/2 red bell pepper, cubed
- 1/4 medium zucchini, cubed
- 1tsp herbs de Provence (rosemary, thyme and oregano)
- salt and pepper to taste
- pinch of turmeric
STEP-BY-STEP
1. Sautée the onion in a non-stick baking pan for 10 to 15 minutes or until lightly browned. Add the bell pepper and zucchini and cook for an additional 10 minutes.
2. In a large mixing bowl or blender, mix the tofu with the chickpea flour, almond milk, water, nutritional yeast, baking powder and your herbs and spices.
3. Preheat your oven to 180°C. Once the veggies are soft, add them to the tofu mix and combine.
4. Spoon the mixture into muffin cups and bake for 60 minutes on 180°C.
5. Leave to cool down before removing the mini frittatas from the cups.
Serving tip: these frittatas are excellent appetizers at a party, or serve them with a salad as a main dish.
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