I love frittata but since I'm conscious of my egg consumption, i enjoy making healthy alternatives when I can. I've seen many vegan alternatives that use gluten-free flours or large amounts of legumes. I love this recipe because its FULL of flavour and super high in protein. Serve it your favourite way or store the frittata in the fridge for a week to add to your meal prep. I love to serve mine with a fresh crunchy salad, unsweetened coconut yogurt and a squeeze of fresh lemon.
Prep: 15 minutes
Cook: 1 hour
1 x 450 g firm tofu
1/4 cup chickpea flour
2 cups of chopped vegetables (I used mushrooms and broccoli heads)
1x 400g can of organic chopped tomatoes
1 tbs oil
1 chopped onion
2- 3 clove's finely chopped garlic
2 tsp paprika
1 tsp coriander powder
1/2 tsp cinnamon
1/4 tsp pepper
1 tbs dried mixed herbs
1 vegetable stock cube crushed (make sure to source a healthy stock without added nasties)
2 tbsp Tamari or Gluten-free soy sauce
1/4 cup nutritional yeast
1 tbs apple cider vinegar
**See recipe notes below
Preheat your oven to 180 degrees Celsius (fan forced) or 200 degrees Celsius (conventional oven).
In a medium fry pan heat cooking oil and saute chopped onion for 2-3 minutes. Add the chopped garlic and cook for an additional minute.
In a food processor blend your tofu with all the remaining ingredients except the can of chopped tomatoes and 2 cups of fresh vegetables. If your mix wont process efficiently add 1-2 tbs of water.
In a large mixing bowl stir all ingredients together mixing the processed tofu mix with the onion/ garlic, fresh vegetables and can of organic chopped tomatoes.
Once prepared place mixture into a lined or greased baking dish. Bake your frittata in the oven for 1 Hour.
Let cool slightly before cutting. Serve your favourite way, or store in the fridge for up to a week.
Notes: Depending on what brand of canned tomatoes you use for the recipe you may need to add a little more water or a little more chickpea flour. If you mix is too dry add 1-2 tbs of water. If your canned tomatoes makes the mix too moist add 1-2 tbs more of chickpea flour.