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!
Easy Roasted Pepper Pasta Recipe
Perfect for batch cooking, this roasted pepper and garlic pasta dish can be doubled up in portions or frozen. The sauce can be whipped up and popped into freezer bags for evenings where you’re not sure what to cook. Simply heat until creamy and smooth and stir in with cooked pasta. Delicious!
Let’s Get Into The Recipe
Garlic- I’ve kept the skins on for this recipe as it helps prevent the garlic cloves from burning in the pan when roasting. You can peel them off before adding to the blender but it works just as well with the skin kept on.
Peppers- I’ve used bell peppers for this recipe however it will also work for romano peppers.
Dried Herbs- I’ve used a mix of dried basil, thyme, rosemary and sage as these work beautifully together. It can be adapted to what you have in your cupboards but just remember you want around 2 tbsp of herbs to make sure the flavour comes through.
Vegan Mozzarella- This isn’t an essential ingredient but if you want a cheesy pasta, add a good handful (around 80g) to make this the ultimate comfort food. If you’re a nutritional yeast lover, simply swap the mozzarella for around 1tbsp of nutritional yeast instead.
Vegan Creme Fraiche- I used a vegan creme fraiche (oatly) however you can use vegan single cream. Note it’ll be a little thinner in texture. You can always thicken it by adding a handful of cashew nuts.
Salt & Pepper- Don’t forget to season generously with salt and pepper. Pasta loves nothing more than these two ingredients so don’t scrimp! I season the water to boil the pasta as well as the veg before roasting, and then another pinch to the sauce for good measure.
Roasted Pepper & Garlic Pasta
Easy and delicious roasted pepper and garlic pasta dish. Just a few key ingredients to make this, and perfect for batch cooking. The sauce can be made in advance and frozen for evenings where you can't be bothered to cook.
- 2 bell peppers
- 1 red onion
- 3 cloves garlic skin on
- 1 tbsp olive oil
- 125 ml plant based milk
- 150 ml vegan creme fraiche sub for vegan single cream *will be thinner in texture
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1 tsp dried thyme
- Large pinch salt & pepper
- 1 tbsp olive oil to add to the blender
- Handful of vegan mozzarella optional
- 5-6 Tendetstem
Roughly chop the peppers and quarter the onion, add to a tray with 1 tbsp olive oil, the dried herbs and garlic cloves to roast for 40-45 mins at 180°C
Add approx 200g dried pasta (enough to serve 4) to a pot of boiling water, and cook until al dente. Add the tenderstem to a steaming rack above the pasta, or simply add to the pot with the boiling pasta for the last 5 minutes of cooking
Once the veg is cooked, add to a blender along with the oat milk, creme fraiche, olive oil, salt and pepper and blitz until smooth
Drain the pasta (saving a bit of water) then mix together with the pasta sauce, on a low heat, adding in the mozzarella (optional ingredient). taste test adding a little more dried basil if needed
Add the tenderstem on top, sprinkle another pinch of salt and black pepper over the top and enjoy!
Swap vegan cheese for 1 tbsp nutritional yeast
If you want this extra thick, sub the plant based milk for 125ml of more vegan single cream
You can use fresh pasta, just follow the cooking instructions as it'll need less time boiling