1 hr 5 mins
Eggless frittata, suitable for vegans, as well as people looking to boost their plant-food intake - packed with protein, calcium and dietary fiber.
Cuisine: Diabetic-Friendly, Vegan
Servings: 8 People
- 2 Blocks Organic Firm Tofu 454g/ea
- ½ Cup Organic Chickpea Flour
- 1 Cup Nutritional Yeast
- Kala Namak to Taste
- ¼ Cup Coconut Oil Buttery Flavour
- ½ Large Organic Onions Diced
- 1 Large Organic Red Bell Pepper Diced
- 300 g Organic Asparagus Chopped
- Salt & Pepper to Taste
- 1 ½ Cup Water
In a large ovenproof pan, over medium heat, saute onions, peppers and asparagus in coconut oil for 10 minutes - stirring frequently.
Preheat your oven to 375F.
In a high speed blender, combine 1 block of tofu with water and blend until smooth.
In a large mixing bowl combine the sauteed vegetables with the blended tofu and top with the remaining block of tofu - crumbled.
All the chickpea flour, nutritional yeast, salt and pepper and mix thoroughly by hand.
Pour back into the ovenproof pan and bake for 40 minutes.
Allow to cool for 10 minutes, flip onto a serving dish or cutting board, cut into slices and enjoy!