This veggie-filled frittata makes for a delicious gluten-free lunch
The Italian frittata is normally egg-based, but this recipe from Rebel Recipes ingeniously recreates the taste using silken tofu.
Vegan roast veg chickpea tofu frittata
FOR THE ROAST VEG
- 200 g cherry tomatoes
- 1 tbsp olive oil
- a pinch of sea salt flakes
- 1 courgette, sliced into rounds
- 2 red peppers, sliced
- 1 red onion, peeled, sliced
FOR THE TOPPING
- 1 tomato, sliced
- 4 slices of reserved roast courgette
- 2 tbsp roast red onion
- 1 tsp sea salt
- balsamic glaze
FOR THE WET FRITTATA MIX
- 250 g silken tofu
- 1/2 tsp onion salt
- 1 tsp smoked paprika
- 1/2 tsp sea salt flakes
- 1 tsp gluten-free baking powder
- 150 g gram flour
- 3 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 150 ml water
For the roast veg, preheat the oven to 180oC/Gas Mark 4.
Chop the veg, add to a large baking tray, then drizzle with olive oil and sprinkle with salt.
Roast for 30-40 minutes until soft and slightly charred, then remove from the oven.
Reserve a few courgette slices 8 and some roast onion.
To make the wet mix, add all the ingredients to a food processor and blend until you have a 9 smooth and creamy mix.
Add the roast veg to a large bowl and stir in the wet mix.
Add a little oil to a frying pan, pour the mix into the pan and spread out. Lay the tomatoes and reserved courgette and onion on top. Drizzle over a little balsamic glaze and cook for 7 minutes on a low heat until nearly set.
Heat the grill and pop the pan under the grill for 2-3 minutes until cooked through and starting to brown on top.
Allow to cool, then remove from the pan.