Tofu-Asparagus Frittata
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5 from 1 vote

Tofu-Asparagus Frittata

Eggless frittata, suitable for vegans, as well as people looking to boost their plant-food intake - packed with protein, calcium and dietary fiber.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: Diabetic-Friendly, Vegan
Servings: 8 People

Ingredients

  • 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

Instructions

  • 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!

2 Comments

  1. Bee on April 16, 2019 at 8:52 am

    This looks perfectly delicious and I can’t wait to make it for our next family weekend breakfast!

    • TheNETeam on April 16, 2019 at 9:24 am

      Thanks, Bee – we hope you enjoy it!

      -Your friends @ Nature’s Emporium

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