Main Ingredients

Suitable for Vegans

280g Naked Tofoo

100ml unsweetened soya milk or semi skimmed milk

1 tbsp fresh thyme leaves

2 tbsp olive oil

1 small onion, peeled and diced

1 small red pepper, deseeded and finely chopped

1 leek, trimmed and thinly sliced

1 tsp Mexican seasoning

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Tofoo and Pepper Frittatas

Serves 2 • Prep 10 min • Cooking

Tofoo and Pepper Frittatas
Main Ingredients

Suitable for Vegans

280g Naked Tofoo

100ml unsweetened soya milk or semi skimmed milk

1 tbsp fresh thyme leaves

2 tbsp olive oil

1 small onion, peeled and diced

1 small red pepper, deseeded and finely chopped

1 leek, trimmed and thinly sliced

1 tsp Mexican seasoning

Method

Underline

1. Heat the olive oil in a pan and add the onion, red peppers and leeks and cook for 5 minutes until softened . Sprinkle the Mexican seasoning over and cook for a further 2 minutes.

2. Place the Tofoo in a blender with the milk, blend until smooth.

3. Preheat the oven to 200°C/180°C Fan/Gas 6. Lightly oil a 6 hole muffin tin.

4. Divide the pepper and onion mixture between the muffin tin and spoon some of the Tofoo mixture over each one. Give each a little stir to mix the peppers evenly, sprinkle with thyme leaves and bake for 20 minutes until set.