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.
Ingredients
- 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
Frittata:
- 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
Serve with:
- 1 tbsp harissa paste per serving
- 1/2 avocado sliced
- Fresh herbs such as dill or parsley
Instructions
- 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!