I discovered this recipe in the Thug Kitchen Party Grub Cookbook.
Titled there as the “Lazy Morning Frittata” – It is a recipe that uses tofu blended with chickpeas and plant milk to hold it together whilst giving it a protein kick – much like the egg would in the Italian dish it is inspired by.
It’s got heaps of vegetables for a dose of fibre with a side of multivitamins, and it’s got a healthy dose of Vitamin B12 and protein from the Nutritional Yeast, the magic ingredient that gives the dish an almost cheesy element.
It bakes for 40 minutes, so you’ll need an oven – but as Thug Kitchen describes it, it’s like a “savoury cake you can munch on all day.”
I find this dish best served with a breakfast tea or hair of the dog if you or your company is feeling a little fragile. It’s delicious as is, but If I’m having guests over I’ll dress the table with a fresh loaf of artisanal bread and ripe avocados.
- olive oil – or avocado oil. I like to buy the ones that spray
- 1 large yellow onion chopped (yes this will work beautifully with red onion, more onion = sweeter.)
- 2-3 red bell peppers, roasted and chopped (I usually buy a three pack and use red and yellow) (note: If you do not have a creme brûlée torch, leave 30-45 min to do this in the oven beforehand!)
- 1 1/2 cups finely chopped broccoli
- 1 cup chopped button or brown mushrooms
- 3 cups of chopped kale or spinach
- 3 cloves garlic, minced
- 1/2 tsp salt
- 2 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- black pepper
- 450 grams/ 1 pound extra-firm tofu, drained
- 1 cup cooked chickpeas (I just used 2/3rs of a can)
- 1/2 cp unsweetened non dairy milk
- 1 tbsp lemon juice
- 3/4 cup nutritional yeast
- Decorative tomato (many small ones or 1 tomato, sliced into rounds or even sliced mushrooms on top will work)
- spray oil
- Optional Avocado, Bread, Nachos – whatever your vibe is.
1. Warm up your oven to 180C or 350 degrees F. Grease up a pie pan or a similar sized baking dish
2. If you still have raw peppers, this is the moment where you either grab your creme brûlée torch and blacken the skins, turn the oven up to 200 and toss them in on a piece of baking paper, or decide you can’t wait that long and opt to slice them small and use them raw. Caramalising your peppers releases the sugar and gives a beautiful Mediterranean taste to the dish.
3. Chop your vegetables so they are ready to cook. In a large skillet, warm up the oil over medium heat, add your onion and saute it until it starts to brown (5-7 min). Add roasted bell peppers, broccoli, mushrooms, and cook until mushrooms start releasing their liquid (3 minutes or so) and then cook them to dry them put a little on a low to medium heat. Add your spinach or kale, garlic, salt, and cook all of it together until the kale starts to wilt (3-4 more minuts). Add basil, thyme, oregano, and black pepper and cook for 1 more minute to warm up the herbs. Turn heat off.
4. Throw tofu, chickpeas, milk, and lemon juice into a blender or food processor until it looks sort of smooth.Use less rather than more milk, especially if it’s a watery one. Pour into the skillet full of veggies and stir, sprinkle in nutritional yeast and mix it up. Spread all of this into the greased pie pan in an even layer. Put tomato or mushroom slices on top and spray with a little more oil. Put it in the oven.
5. Bake until it looks set and is golden around the edges (30-40 min). Let sit for 15 minutes before slicing so it doesn’t fall apart. Serve it warm or eat it cold. I usually add extra salt which is unlike me, and tuck into too many pieces of avocado toast because I have no self control.