Tofoo Frittatas

Serves 5 • Prep 10 min • Cooking 35 min
Vegans
Get this stuff
  1. 420g Naked/Smoked Tofoo (1.5 packs)
  2. ½ cup Soy Milk
  3. 1 tsp Turmeric
  4. 1 tbsp Olive Oil
  5. 2 Spring Onions (chopped)
  6. 4 tbsp Sweetcorn
  7. ½ Courgette (sliced)
  8. 2 Garlic Cloves (crushed)
  9. 8 Cherry Tomatoes (halved)
  10. 200g Spinach (wilted and chopped)
  11. 2 tbsp Basil Pesto
  12. Salt and pepper to taste
  13. Cherry Tomatoes/Fresh Fruits to serve
Do this stuff
  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.
People also viewed
Moroccan Flatbread
Smoked Harissa Flatbread
Korean BBQ Tofoo Bao Buns
Korean BBQ Tofoo Bao
Tofoo Doner Kebab
Tofoo Doner Kebab
View all recipes
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.
OK
X
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.

OK
×