Main Ingredients

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420g Tofoo (1.5 packs)

½ cup Soy Milk

1 tsp Turmeric

1 tbsp Olive Oil

2 Spring Onions (chopped)

4 tbsp Sweetcorn

½ Courgette (sliced)

2 Garlic Cloves (crushed)

8 Cherry Tomatoes (halved)

200g Spinach (wilted and chopped)

2 tbsp Basil Pesto

Salt and pepper to taste

Cherry Tomatoes/Fresh Fruits to serve

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Tofoo Frittatas

Serves 5 • Prep 10 min • Cooking

Tofoo Frittatas
Main Ingredients

Underline

420g Tofoo (1.5 packs)

½ cup Soy Milk

1 tsp Turmeric

1 tbsp Olive Oil

2 Spring Onions (chopped)

4 tbsp Sweetcorn

½ Courgette (sliced)

2 Garlic Cloves (crushed)

8 Cherry Tomatoes (halved)

200g Spinach (wilted and chopped)

2 tbsp Basil Pesto

Salt and pepper to taste

Cherry Tomatoes/Fresh Fruits to serve

Method

Underline

1. Preheat the oven to 180°C.

2. Dice the Tofoo.

3. Place the Tofoo, soy milk and turmeric in a food processor and blend until smooth.

4. Heat the oil in a frying pan and lightly fry the courgette. Add the sweetcorn, garlic and onions and cook for a further 3 minutes.

5. Stir in the cherry tomatoes and spinach and cook for another minute.

6. Mix the Tofoo mixture with the pesto, salt and pepper and vegetables.

7. Distribute the mixture among 10 holes of a lined muffin tin.

8. Bake for 20-30 mins until slightly puffed and browned.