Frittata
Time
10 mins
Breakfast just got amazing! Vegan Tofu Frittata.
Course:
Breakfast
Serves: 2 -3
Gather
- Oil of choice (we used coconut oil)
- 4-5 mushrooms chopped (we used chestnut)
- 1 small red pepper diced
- 1 block silken tofu roughly chopped
- 3 tablespoons nutritional yeast
- 1/2 teaspoon paprika
- 1/2 teaspoon mixed herbs
- Salt & Pepper to taste
- 3 Cherry tomatoes halved
- *Small handful vegan cheese (optional)
Prepare
-
Heat (or melt) the oil and cook the mushrooms until starting to brown.
-
Add the pepper and continue to cook for 2-3 minutes until softened.
-
Put the tofu in the pan with the nutritional yeast, paprika, herbs, salt and pepper and stir until the tofu has broken down. Cook for five minutes.
-
Place the tomatoes on top of the tofu and scatter the cheese over (if using). Allow to cook through.
-
Enjoy!
Tips & Storage
- Serve with crusty bread.
- Add some sausages, hash-browns and beans.
- Have with salad for lunch, brunch or dinner.
- Best eaten fresh but can be refrigerated for a couple of days.
