Suitable for Vegans
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
Tofoo Frittatas
Serves 5 • Prep 10 min • Cooking
Suitable for Vegans
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
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.