Vegan Frittata
So, we came back from our short break very late at night and of course we had no food for the morning (brunch time)! Aghhh! I was hungry and needing something quick and nutritious so this dish was created from nothing! 😛 Well, of course it wasn’t but we had nothing fresh – no vegetables, no fruit, no beans or chick peas ready to use, so no salads, no houmous, no cashew cheese… 🙁 In our hotel for breakfast every morning there were squares of something resembling egg – presumably pieces of a very thick omelette, so I had been wondering if I could create something similar which was vegan. Using tofu as the base and chia as a thickener, I think you will agree this frittata is definitely something quick and easy to whip up from nothing! 😛 🙂
Gather
- 150g tofu (pressed and drained)
- 3 tablespoons nutritional yeast
- 150ml milk (I use unsweetened coconut milk)
- 2 tablespoons chia seeds
- Salt (to your taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- coconut oil
- 1 small-medium onion
- 1 clove garlic
- 1/2 green chilli (deseeded if you don’t like it too hot)
- 50g frozen sweetcorn
- 50g frozen peas
- 5-10 fresh basil leaves
Prepare
- Place the tofu, yeast and milk into a blender and process until smooth. Stir in the chia seeds,
Chia seeds to thicken the ‘negg’ (not-egg) mixture 🙂salt, pepper and paprika (taste test at this point if you wish). Leave to thicken while you prepare the vegetables.
- Melt the coconut oil and cook the onion and garlic until starting to brown. Add the chili.
- Mix in the sweetcorn and peas and cook for 5-7 minutes. Add the basil leaves.
Cook the vegetables and add fresh basil leaves. - Tip the tofu mixture into the pan and reduce the heat to low. Cook for 5-10 minutes.
- Enjoy!
Serve & Store
- On its own, with salad, with your favourite bread, with roast vegetables!
- As part of a larger breakfast maybe with beans and vegetarian sausages.
- Delicious cold as a picnic food – this slices beautifully when cold (refrigerate when cold and keep for up to five days).
