Tofu Frittata

Ingredients

• 1/2 cup potato, cut into chunks
• 1/2 cup butternut pumpkin, cut into chunks
• 1/2 a small onion
• 1 tsp olive oil (optional)
• 1 garlic clove, minced
• 1/2 tsp dried mixed herbs
• 1/2 cup of asparagus, cut into thirds
• 180g/6.35oz silken tofu
• 2/3 cup of water
• 2 tsp savoury yeast flakes
• 1/2 tsp mild paprika
• 1/2 tsp Dijon mustard
• 1 Tbsp of Tofutti sour ‘cream’ or cream ‘cheese’ (optional)
• Sprinkle of fresh chives, chopped
• 1 cup broccoli, steamed

Method

1. Fry potatoes and pumpkin in oil until golden brown, then garlic and dried herbs. Season well with salt and pepper.
2. Add the asparagus to the pan and cook for a further 2-3 minutes, then place the vegetable mixture into a 20cm spring-form cake tin.
3. Place tofu (it is important to use silken tofu so that it blends into a smooth mixture), yeast flakes, paprika, mustard and tofutti in a blender (or food processor), and blend until smooth. Then stir through the fresh chives.
4. Pour the tofu mixture over the vegetables and smooth with a knife.
5. Bake in a medium hot oven for 30-40 minutes. Serve with steamed broccoli.