Tofoo and Pepper Frittatas

Serves 2 • Prep 10 min • Cooking 30 min

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

Do this stuff

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.
Place the Tofoo in a blender with the milk, blend until smooth.
Preheat the oven to 200°C/180°C Fan/Gas 6. Lightly oil a 6 hole muffin tin.
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.

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