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Vegan Red Pepper Frittata

  • 35m
  • Easy
  • Portions: 6
  • 8 Ingredients

Served with a side salad, this makes for a delicious lunch served warm or cold the next day. A perfect addition to any picnic or packed lunch.

Nutrition Facts

Per serving
See All Nutrition Facts
  • Energy
    187 kcal
  • Protein
    13 g
  • Carbohydrate
    9 g
  • Fat
    13 g
  • Energy
    187kcal
  • Protein
    13g
  • Sodium
    486mg
  • Carbohydrate
    9g
  • Fibre
    3g
  • Fat
    13g
  • of which: saturates
    2g

Ingredients

Portions: 6
  • 400g firm tofu, cubed
  • 100ml Wunda
  • 2 tbsp cornflour
  • 2 tbsp vegetable oil
  • 1 medium onion, sliced
  • 1 clove garlic, finely sliced
  • 3 roasted red peppers from a jar, sliced
  • 100g marinated artichoke hearts

Steps

1. GREASE

1m

Lightly grease baking tray

2. PRE-HEAT

1m

Heat oven to 200˚C, (180˚C for a fan oven), gas mark 5.

3. BLEND

2m

Add the tofu, cornflour, nutritional yeast, mustard powder, salt and Wunda to a jug blender and blitz until smooth.

4. FRY

5m

Heat a frying pan over a medium heat and add the oil. Fry the onions until soft and slightly coloured, then add the garlic, red peppers and artichoke hearts and fry for a couple of minutes until heated through.

5. COOK

7m

Pour the tofu mixture into the frying pan and mix through. Lower the heat a little and then leave to cook for 7-10 minutes until the sides are set.

6. BAKE

15m

Very carefully invert the frittata from the frying pan onto the greased baking tray. Bake in the over for 15 minutes.

7. COOL

2m

Allow the frittata to cool and set for a couple of minutes before slicing and serving.