Vegan Frittata with Leeks, Tofu and Harissa
A vegan friendly frittata style recipe using tofu, leeks and crunchy vegetables. Vibrant, delicious and topped with harissa this is a brilliant flavourful recipe to have as a breakfast or lunch. Stuck for lunch ideas? Why not try this plant based take on a frittata which can easily be adapted to fir with what’s in your fridge.
Made in partnership with the British Leek Grower’s Association
What’s in the recipe?
Tofu- To make the ‘frittata’ base I’ve used tofu, I opted for a firm tofu but a silken will also work it’ll just be slightly thinner in texture.
Leeks- Now this wouldn’t be a recipe for British Leeks without them, this time I’ve opted for dicing them into rings so that when they fry and grill under the heat they almost caramelise in the flavours.
Harissa- You can use store bought or home made harissa for this recipe, but it’s definitely needed. It gives spice, depth of flavour and works beautifully with the ingredients in the frittata filling.
Spices- To give the tofu flavour you will need to add spices and herbs such as garlic, mustard, pepper, smoked paprika and more. This gives depth of flavour to the recipe.
Leek, Tofu & Harissa Frittata
A vegan friendly frittata style recipe using tofu, leeks and crunchy vegetables. Vibrant, delicious and topped with harissa this is a brilliant flavourful recipe to have as a breakfast or lunch.
- 1 courgette finely diced
- 1 large leek green ends too diced
- 1 small red onion finely diced
- 1 red pepper finely diced
- 2 large cloves garlic minced
- 1 block of tofu 280-340g
- 2 tbsp olive oil
- 1/2 tsp Dijon mustard
- 2 tbsp nutritional yeast optional
- Salt and pepper to taste
- 1/2 tsp Smoked paprika garlic powder & turmeric
- 160 ml oat milk
- 1 tbsp harissa paste per serving
- 1/2 avocado sliced
- Fresh herbs such as dill or parsley
Finely diced courgette leek, red onion, red pepper and garlic, add to a frying pan with a drizzle of olive oil and fry for five minutes
Meanwhile add all of the frittata ingredients to a food processor and blitz until smooth, the texture wants to be runny but not
When the consistency is slightly runny, add to the pan with the vegetables and cook for around 8 minutes on a medium heat
Transfer into a preheated oven (180°c fan) and bake for a further 12-15 minutes or until the top is golden
Serve up with harissa, fresh herbs and enjoy!
Asparagus and Tofu Stir Fry with Chilli and Sesame
Asparagus and crispy tofu stir fry made with ginger, garlic and chilli oil. Perfect as a side dish or as part of a main if served with noodles or rice. Made in less than 15 minutes this recipe is perfect for a week night meal or as a light lunch option. This easy stir fried recipe can be prepared the night before to make it really quick to make on the day.
What’s in the recipe?
Asparagus- When asparagus is in season it’s beautiful to cook with. I’ve bought locally grown asparagus, roughly chopped and added to the stir fry.
Tofu- I like using Cauldron Tofu which is soaked in a water bath, simple drain the water and press. If you don’t have a tofu press, just wrap in a bit of kitchen roll and allow to soak the excess water.
Cornflour- If you toss the tofu in cornflour and fry in sesame oil, it’ll create a lovely crispy coating before adding the marinade. It’s a good cooking hack to help absorb any excess moisture in your tofu.
Chilli oil- I love using Pippy Eats chilli oil, it’s perfect for garnishing tofu or stir fried vegetables such as this. If you don’t have chilli crisp oil, definitely look out for some next time you’re in the supermarket.
Medium Heat- It’s tempting to whack the heat right up to get ‘crispy’ tofu however you run the risk or burning the marinade. I would suggest a good quality non stick pan, medium heat and allow the tofu to crisp on each side before turning.
Fry First then Coat- I prefer to fry the tofu in a bit of corn flour to crisp and turn golden before adding the marinade. It helps prevent the garlic and ginger from burning and give it just enough time to cook off the ingredients.
Don’t overcook the asparagus- By adding the asparagus to fry only for the last 3-4 minutes will allow it to cook until a little tender without burning.
Asparagus and Tofu Stir Fry
Asparagus and crispy tofu stir fry made with ginger, garlic and chilli. Perfect as a side dish or as part of a main if served with noodles or rice. Made in less than 15 minutes this recipe is perfect for a week night meal.
- 350 g block of tofu
- 1 heaped tbsp cornflour
- 200 g asparagus locally grown if possible
- 3 large cloves garlic
- 1 thumb sized piece of ginger
- 2 tbsp sesame oil
- 1 tbsp tamari or soy sauce
- 1 tbsp chilli crisp oil if you don’t have this, add 1 tsp chilli flakes to the marinade
Drain & cube the tofu block and toss in the cornflour, fry in a non stick pan with a drizzle of sesame oil
Prepare the marinade by mincing the garlic and ginger then add to a bowl with the oil and tamari and whisk together
Once the tofu has crisped, add the marinade to the pan and continue to fry on a medium heat
Chop the asparagus and add to the pan to fry for a further 2-3 minutes
Serve up and drizzle the chilli crisp oil over the top & enjoy
- If you don’t have chilli oil, add 1 tsp chilli flakes to the marinade
- I used Pippy Eats chill crisp oil
- Serve as a side or add sticky rice or noodles with more chilli oil
If you like this recipe why not try my Easy Tofu Ramen
Sesame & garlic glaze for delicious 15 minute meal
I’ll tell you how to get a sticky sesame and garlic glaze on your tofu. By using sesame oil and crushed garlic as a simple dressing , it adds so much flavour to tofu which can be marinated for 10 minutes.
Tofu – I used extra firm tofu for this recipe as it holds together slightly better when frying on a high heat.
Garlic Cloves- It’s an essential ingredient, I use around 3-4 cloves however you can alter this depending on how strong you like the taste.
Sesame Oil- Using sesame oil will give a really lovely depth of flavour to this which is slightly nutty.
Tamari- I use tamari for any kind of marinade as it has a wonderful umami flavour. You can easily swap this ingredient for soy sauce, tamari is a gluten free option but has a slightly different taste.
Sugar – This is an optional ingredient and not necessary but does offer a lovely sweetness to the dish to work with the garlic which also helps get a sticky glaze
Glaze- When trying to get a good glaze on the tofu, the light brown sugar will really help get a sticky coating.
Size- Cutting the tofu into smaller cubes will help get the surface area crispier quicker.
Heat- Using a high heat will help add lots of crispness to the marinade as it bubbles and caramelises.
Non Stick- Using a non stick pan is really key as it’ll help keep the glaze on the tofu and not stuck to the bottom of a pan. If you don’t have a non-stick pan try adding 1 tbsp sesame oil to the pan to help.
Find my other recipe videos on Youtube.
Sesame and Garlic Glazed Tofu Recipe
15 Minutes from start to finish to create this delicious sesame and garlic tofu noodle bowl. Plant based and simply - perfect for a mid week meal.
For the tofu
- 1 block firm tofu
- 2 tbsp sesame oil
- 4 tbsp tamari
- 1 tsp light brown sugar optional but helps with the glaze
- 120 g udon noodles sub for ramen or rice noodles
- 1 pak choi
- 1 tbsp tamari
- 4 tenderstem
- 4 spring onions
- 1 tsp sesame seeds
For the tofu
Slice the tofu into 3cm cubes
Mince the garlic then whisk into all the other marinade ingredients in a bowl, add the tofu and leave to marinade for 5 minutes (or you can leave overnight if making it advance)
Fry off the tofu in a non-stick pan on a high and fry for around 5 minutes, tossing to get an even coat
Set the tofu aside and add the halved pak choi to the pan with a dash more tamari and fry until glazed
Meanwhile add the udon noodles to a pot of just boiled water and leave to simmer for around 3-4 minutes with the tenderstem
Drain then transfer into the pan with the tofu, toss in all of the flavours then serve with the chopped spring onions and sesame seeds