Hey guys!  I’ve been experimenting with different vegetarian egg recipes.  Simply because I miss eating egg (I used to love the flavour and how versatile it is!)  It’s a good alternative to my tofu scramble recipe.

I tried out this recipe after searching for a few online, adjusted it here and there to my liking.  And after 1-2 tries came up with this.  It’s DELISH and its a Frittata.  And it’s eggless.  Eggless FRITTATA.  Okay, so the funny thing is when I made this my husband had no clue what a frittata was, but he loved the name. LOL.  Can’t blame him though, as he’s been vegetarian all his life (yes he’s missed out, but it is a cleaner life!)  I definitely agree that frittata is a pretty cool name!

And a closer look…

B’s Eggless Tofu Frittata

Makes:  One tray

Ingredients:

• Firm tofu (1 1/4 cup)
• 1/2 cup cheddar or mozzarella cheese
• Handful of goats cheese
• Few veg sausages, baked and cut up into bite size pieces
• Few potatoes, steamed and diced
• 1 tbsp besan flour
• 1 veg stock cube (I used Knorr but it really doesn’t matter much!)
• 1 tsp cumin powder
• 1/2 tsp turmeric powder

Some salt, pepper, chilli powder to season

Method:

• Blend tofu with some water (1/2 cup or so) and flour, stock cube and seasonings.  The consistency should not be too watery and not too thick.  It should be similar to a pancake mix (just a bit thicker).
• Lay “veggie sausages” on the base of the oven-proof dish.
• Pour mixture over it.
• Top it off with the 1/2 cup cheese.
• Bake at 200 degrees for 45 minutes to an hour.  (Check to see if its firm)
• Top with goats cheese right after its out of the oven (we only need it to slightly melt!)