Mediterranean tofu frittata

serves 4

1hr 15mins

Packed with 10 plant points and a protein punch from the tofu, it’s a deliciously diverse way to get some extra veggies in.

A pan filled with Mediterranean tofu frittata with tomatoes and rocket and dressing all around the pan

10 Plant Points


  • 250g courgette, roughly chopped
  • 1 aubergine, roughly chopped
  • 1 sweet potato, roughly chopped
  • 2 tbsp extra virgin olive oil
  • 3 tbsp harissa
  • 1 tsp oregano
  • 2 red onions, cut into wedges
  • 280g pack firm tofu, cut into cubes
  • 10 eggs
  • A handful of coriander, roughly chopped
  • 4 sundried tomatoes, halved
  • 5 cherry tomatoes, halved

To serve

  • Mixed salad leaves


  1. Preheat the oven to 180C fan / 350F and line an 8 x 12-inch roasting tin with baking paper, making sure the paper overlaps the edges, so the frittata is easier to remove.
  2. Empty all of the vegetables, extra virgin olive oil, 2 tbsp harissa and oregano into the tin and toss to coat. Spread evenly and then roast for 20-25 min, turning halfway through. Add the red onions and roast for a further 15 min.
  3. Toss the cubed tofu in the remaining 1 tbsp harissa paste and set aside.
  4. Beat eggs with the chopped coriander, and then pour into the tin with the tofu and dot around the sundried and fresh tomatoes. Cook for about 25-35 min, until the egg is set.
  5. Leave to cool for 5 min and then remove using the extra baking paper at the sides of the tin. Serve with mixed leaves.


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