I’m joined in the kitchen by fashion and beauty guru Niomi Smart, who is serving up her delicious vegan frittata recipe!
I know making breakfast with a friend, partner or family on the weekend isn’t for everyone – there’s definitely more washing-up and clearing-up than when one person is in charge! – but its such a fun way to get everyone involved in living a healthy lifestyle.
1 Yellow Pepper, sliced
1 Red Pepper, sliced
1 White Onion, sliced
1 clove Garlic, sliced
1 pack Firm Tofu (280g)
1/2 cup Oat Milk (or other non-dairy milk)
1/4 cup Nutritional Yeast
1 tsp Dried Thyme
1/2 tsp Ground Turmeric
Salt and Pepper
Fresh coriander to garnish
Preheat oven to 190C.
Slice the peppers and onion and add to a roasting tray with some olive oil, and season with salt and pepper. Roast for 25-30 minutes until golden. Half way through roasting give the tray a shake to prevent sticking and burning, and add the sliced garlic.
Meanwhile, add the tofu, oat milk, and nutritional yeast with the thyme, turmeric and a pinch of salt and pepper to a blender, and blend until completely smooth.
Grease a 20cm cake tin with some coconut oil. It helps if the cake tin has a loose base to make it easier to remove the frittata later.
Once the vegetables have roasted, stir into the tofu mixture, and pour into the tin, smooth the top, and bake in the oven for 30 minutes.
Slice the frittata into 8 equal slice, and garnish with some fresh coriander on the top. This also works well with a side salad of avocado and tomatoes.
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*This advice does not replace the support offered by health professionals. Please seek advice from a registered nutritionist or dietitian for more information.