Give your favourite frittatas a plant-based twist with this recipe from Chloe Wheatland.
SERVES 3
These mini tofu frittatas are packed with flavour, easy to make, and perfect for lunchboxes or a savoury snack.
Ingredients
To serve (optional)
Method
- Preheat the oven to 180°C and grease a 6-hole 7.5 cm × 4.5 cm silicone 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! They’ll fit right into your lunchbox and are just as delicious when eaten at room temp.
