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Vegan roast veg chickpea tofu frittata

Prep Time 15 minutes
Cook Time 40 minutes
Servings 2
Calories 546 kcal
Author Nikki Webster

Ingredients

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

Instructions

  1. For the roast veg, preheat the oven to 180oC/Gas Mark 4.

  2. Chop the veg, add to a large baking tray, then drizzle with olive oil and sprinkle with salt.

  3. Roast for 30-40 minutes until soft and slightly charred, then remove from the oven.

  4. Reserve a few courgette slices 8 and some roast onion.

  5. To make the wet mix, add all the ingredients to a food processor and blend until you have a 9 smooth and creamy mix.

  6. Add the roast veg to a large bowl and stir in the wet mix.

  7. 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.

  8. Heat the grill and pop the pan under the grill for 2-3 minutes until cooked through and starting to brown on top.

  9. Allow to cool, then remove from the pan.

Nutrition Facts
Vegan roast veg chickpea tofu frittata
Amount Per Serving
Calories 546 Calories from Fat 167
% Daily Value*
Fat 18.6g29%
Saturated Fat 2.6g16%
Sugar 15.5g17%
Protein 33.8g68%
* Percent Daily Values are based on a 2000 calorie diet.