'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.