Breakfast just got amazing! Vegan Tofu Frittata.
Oil of choice
(we used coconut oil)
(we used chestnut)
small red pepper diced
silken tofu roughly chopped
Salt & Pepper to taste
Cherry tomatoes halved
vegan cheese (optional)
Heat (or melt) the oil and cook the mushrooms until starting to brown.
Add the pepper and continue to cook for 2-3 minutes until softened.
Put the tofu in the pan with the nutritional yeast, paprika, herbs, salt and pepper and stir until the tofu has broken down. Cook for five minutes.
Place the tomatoes on top of the tofu and scatter the cheese over (if using). Allow to cook through.
Tips & Storage
Serve with crusty bread.
Add some sausages, hash-browns and beans.
Have with salad for lunch, brunch or dinner.
Best eaten fresh but can be refrigerated for a couple of days.