Mediterranean tofu frittata
Packed with 10 plant points and a protein punch from the tofu, it's a deliciously diverse way to get some extra veggies in.
Breakfast,
Dinner,
Lunch
10
plant points
Packed with 10 plant points and a protein punch from the tofu, it's a deliciously diverse way to get some extra veggies in.
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 Mixed salad leaves, to serve
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.
Empty all of the vegetables, 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.
Toss the cubed tofu in the remaining 1tbsp harissa paste and set aside.
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.
Leave to cool for 5 min and then remove using the extra baking paper at the sides of the tin. Serve with mixed leaves.
Overall rating