20200615_180202
Aaron Calder

Aaron Calder

Self Taught Chef, Blogger, YouTuber, Recipe Maker & Advisor.

About Me

Cheese & Tomato Frittatas Recipe

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‘Cheese’ & Tomato Frittatas (egg free)

This is a great summer/BBQ/Picnic recipe. Tastes like eggs and cheese but with none of the cruelty. Serve hot or cold and can be prepared in advance.
Course Appetizer, lunch, Main Course, Snack
Keyword dairy free, egg free, frittatas, vegan frittatas
Servings 6 mini frittatas

Equipment

  • Non stick muffin tin

Ingredients

  • 1 pack silken tofu 350g (approx)
  • 1/2 tsp black salt gives egg flavour
  • 1/4 tsp turmeric
  • 1 tbsp corn flour
  • 1/4 cup plant milk I used unsweetened soya
  • 1 tsp tahini
  • 2 tbsp nutritional yeast
  • black pepper to taste
  • 1/2 cup vegan cheese grated
  • a few baby tomatoes sliced
  • 1 clove garlic chopped
  • 1/2 onion chopped

Instructions

  • preheat oven to 180oC/356oF
    Fry the chopped onion and garlic in a little oil for 3-4 minutes. Turn off the heat and leave to one side.
    To your blender/food processor add the tofu, milk, salt, pepper, tahini, turmeric, corn flour & nutritional yeast. Blend until you have a lump free mix. You may have to add a little more milk if the mix is too thick.
    Pour into a large bowl & add the fried onion, garlic, sliced tomatoes & grated cheese. Stir together to combine everything.
    Using a lined/oiled muffin tin pour in the mix to the top. Add little cheese and decorate with a slice of tomato.
    Bake for 25-30 minutes. Frittatas will rise while cooking but shrink back down slightly when removed from the oven.
    Allow to cool for 20 minutes or longer before carefully removing from the tin. I found a plastic spatula around the sides to loosen the frittatas helps.
    Serve hot or cold with salad. Enjoy!

Video

Notes

Make sure you line/oil your muffin tin as the frittatas can stick. Use a plastic spatula to remove the frittatas from the tin after they’ve cooled for 20 minutes.
Author: Self taught cook, Blogger, YouTuber, Recipe Maker & Advisor. Living with liver disease & healing through a vegan diet.

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