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Vegan Frittata

Quick lunch idea that both kids and adults can enjoy! Crispy at the top and filled with delicious veggies.

Servings

2~3

Prep Time:

10 min.

Chill for:

1-3 days

Good For:

Snacks, Appetizers

Introduction

Vegan Frittata

My friend came over and suggested we make a vegan frittata, except the recipe called for too many ingredients I didn’t have (like nutritional yeast). So I made up another recipe with ingredients around the house – I love how even without cheese and egg, this frittata crisps at the top and holds well together inside!

vegan frittata eat with meraki

Ingredients

  • Firm tofu, 1 block (about 350-400 grams)
  • Blanched almond flour, 3 tbsp.
  • Arrowroot flour, 1 tbsp.
  • Olive oil, 1 tbsp.
  • Salt, 1/2 tsp. 
  • Dill, 1-2 sprigs
  • Zucchini, 1/2 cut
  • Onion, 1/4 cut
  • Capsicum, 1/2 cut
Preheat your oven to 200C.
Pat down your tofu with a paper towel and drain excess liquid.
In a food processor, blend tofu with almond flour, arrowroot flour, salt, olive oil and dill.
Dice your zucchini, onion and capsicum. Other fun ingredients to add are mushrooms and tomatoes!
Mix your tofu mix and your veggies well together.
Pat down evenly into a baking pan.
Bake for 30 min. until top is brown and crispy.
Enjoy warm!

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