Delicious vegan-friendly frittatas.
These are for my savoury breakfast lovers who still want to meal prep but aren’t keen on oats. They are protein‑rich, easy to make and pack so much flavour from the bright and punchy basil pesto.
SERVES: 3
PREP TIME: 20 minutes
COOKING TIME: 40 minutes
INGREDIENTS
- 350 g extra‑firm tofu, pressed for 5 minutes and drained
- ¾ cup (180 ml) soy milk
- ¼ cup (15 g) nutritional yeast
- 2 tablespoons arrowroot flour
- 2 tablespoons tahini
- 1 teaspoon garlic powder
- ½ teaspoon vegetable stock powder
- ¼ teaspoon ground turmeric
- 3 tablespoons chunky pesto (page 55)
To serve:
- simple cashew cream (page 57) and chilli oil
METHOD
-
Preheat the oven to 180°C and grease a 6-hole 7.5 cm × 4.5cm silicon muffin tray.
-
Place the tofu, soy milk, nutritional yeast, arrowroot flour, tahini, garlic powder, vegetable stock powder, turmeric and a pinch of salt and pepper into a food processor. Process until smooth.
-
Spoon the mixture into the muffin tray, dividing evenly between the holes. Top each frittata with ½ tablespoon of pesto and swirl in with a skewer to create a marbled effect.
-
Bake for 35 minutes, or until set and the tops are golden. Remove from the oven and allow to cool for 10 minutes.
-
Pop frittatas out of the muffin tray. Serve with a dollop of cashew cream and a drizzle of chilli oil, if using.
Tip: These are also a great school snack for the kiddos! They’ll fit right into the lunchbox and are just as delicious when eaten cold.
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