VEGAN FRITTATA WITH ASPARAGUS & TOFU

Yields: 6 servings

Serving Size: 1 slice

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

INGREDIENTS

• ½ cup coconut milk
• 14 oz. silken tofu, drained
• Black pepper to taste
• 1 cup leeks, chopped
• ¼ tsp. ground turmeric
• 3 tbsp. nutritional yeast
• ½ cup fresh basil, chopped
• ½ cup asparagus tips
• 1 tbsp. tahini
• 2 tbsp. cornstarch
• 14 oz. firm tofu, drained and crumbled
• ¼ cup Kalamata olives, pitted and chopped
• ½ cup red bell peppers, roasted and chopped

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COOKING INSTRUCTIONS

1. Preheat your oven to 400* F.
2. Line an ovenproof skillet with Vellum.
3. Put the coconut milk, silken tofu, tahini, cornstarch, turmeric, yeast and black pepper in a food processor.
4. Blend it until it becomes smooth.
5. Place a skillet over medium heat.
6. Cook the leeks for 5 minutes.
7. Add the asparagus tips, crumbled tofu, olives and red bell peppers into it.
8. Cook for other 5 minutes.
9. Put this and the puréed tofu mixture in a bowl and mix it well.
10. Then add this combination into the ovenproof skillet.
11. Bake it in the oven for 20 minutes.
12. Leave it to cool before slicing.