Ingredients
Batter Ingredients
1 block firm Tofu (16 oz.)
1/4 cup Chick-pea Flour
1/2 cup Nutritional Yeast
3 tbsp. corn starch
1 tsp. salt
½ tsp. cayenne (optional)
1 1/4 cup almond milk
1 tbsp. mustard
1/8 tsp. black salt (optional)
1/3 cup fresh basil
For Veggies
1 cup diced potatoes
1 cup diced asparagus
1 cup cabbage chopped
½ cup diced red bell pepper
½ cup sun dried tomatoes made into paste
½ tsp. salt
olive Oil for cooking the veggies
1 tsp. thyme or rosemary or basil???
black pepper to taste
Secret Ingredient - hold this thought while preparing this dish "The truth in your heart frees you from sorrow and gives you compassion for all beings."
Secret Ingredient - hold this thought while preparing this dish "The truth in your heart frees you from sorrow and gives you compassion for all beings."
Method
1. Preheat oven to 400F
2.
Heat olive
oil in a medium skillet over medium heat. Place potatoes in the skillet, cover,
and cook about 3 minutes, until half cooked. Mix in asparagus, cabbage, red
bell pepper, thyme, black pepper and salt and cook for another 2 or 3
minutes.
3.
In a medium
bowl, beat together tofu, almond milk, nutritional yeast, corn starch, chick-pea
flour, black salt, cayenne, mustard and salt.
4.
Transfer the
veggies to the above bowl with tofu mixture. Add basil. Blend
well.
5.
Prepare a
spring foam pan or any suitable sized pan (I’m using a 11inch spring foam pan)
with parchment paper and olive oil.
6.
Transfer the
frittata mixture to the pan, even out and let bake in the oven for 30
minutes.
7.
Take it out
of the oven and let sit for 20 minutes before serving.
Makes about 4 to 6 servings.