Writing my “All about Chickpea Flour” post earlier this week gave me the chance to delve through my recipe archives and rediscover some forgotten favourites. I’m constantly creating new recipes so I don’t often repeat old ones, despite how successful they are. Amongst the recipes I highlighted were my Tofu Omelettes (Pesto-Ricotta with Cherry Tomatoes) and I couldn’t get the idea of making something similar out of my head.
I’ve made vegan frittatas before, including my Roasted Vegetable one, but thought I’d add a little bit of a Middle Eastern twist this time as it’s been a long time since I’ve experimented with those flavours.
I feel like recipes with foreign names often sound more complicated than they necessarily are and frittatas are definitely one of them, even vegan-style! I use a simple base of tofu and chickpea flour which I spiked with ginger, garlic and fresh herbs. I sprinkled it generously with tangy, lemony sumac for a little extra jazziness.
You can either bake the frittata in the oven or cook it on the stovetop if you don’t have an oven-proof pan.
- 1 Tbsp Olive oil
- 1 Onion, chopped
- 1 Clove of garlic, minced
- 2" Fresh ginger, peeled and minced/grated
- 1 Large courgette OR 2 small, sliced into half moons.
- 1 350g/12oz pkg Silken tofu
- 2 Tbsp Nutritional yeast
- 1 Tbsp Olive oil
- 1/3 C Almond milk
- 1/4 tsp Turmeric
- 1/2 tsp Black salt (This gives it the "eggy" taste. Highly recommended)
- 1/2 C Chickpea flour
- 1 Tbsp Arrowroot
- Salt and pepper to taste
- Fresh parsley
- Warm the olive oil in a large pan (oven-proof if baking) over medium heat. Add the onion and cook for 5 minutes until soft.
- Add the garlic and ginger and continue to cook, stirring, for another minute.
- Add the courgette and cook for a further 8-10 minutes.
- Meanwhile, blend the silken tofu through to the black salt in a blender. Add the chickpea flour, arrowroot and salt and pepper and blend briefly again.
- Fold in a handful of chopped parsley.
- Spread the vegetables evenly in the pan and pour the frittata batter over, spreading with a spatula so it is evenly distributed.
- If cooking on the stovetop (this is what I usually do) cook over medium heat for 15 minutes. Carefully slide onto a plate, flip the frittata and cook the reverse side for a further 15 minutes. It should be browned and firm to the touch.
- Alternatively, place the pan in the oven and bake for approx 30 minutes at 180C/350F
- Sprinkle liberally with sumac and fresh parsley to serve.
For a light dinner, I served the frittata with a green salad and to carry on the Middle-Eastern feel I made another salad with beetroot and pomegranate. This one is a little sweet, a little tangy and a little spicy! It would be a tasty addition to a full-on Middle Eastern feast.
- 3-4 Medium beetroot
- 3/4 C Pomegranate arils
- 1/8 tsp Chili flakes
- 1 Tbsp Pomegranate molasses
- 2 Tbsp Lemon juice
- 1/2 Tbsp Olive oil
- Salt and pepper, to taste
- 1/2 C Chopped fresh parsley OR coriander
- Scrub the beetroot, cut off the greens, wrap loosely in tin foil and bake at 200C/400F for 45 mins-1 hour, until very soft.
- When cool enough to handle, rub the skins off with your fingers. They should come off easily if the beetroot is fully cooked.
- Dice the beetroot and add to a bowl with the pomegranate arils. Mix the chili flakes through to the salt and pepper in a small bowl/jar. Pour the dressing over the salad and stir through the fresh herbs.