Potato, Leek & Thyme Frittata
2 leeks, whites sliced finely
2 potatoes, sliced into thin rounds
2 garlic cloves, chopped
1 handful fresh parsley, roughly chopped
8 sprigs of thyme, leaves removed
500g silken tofu, water drained
¼ cup nutritional yeast
¼ cup cornflour
1 tbsp dijon mustard
¼ tsp turmeric powder
salt and pepper to taste.
1 handful of rocket (arugula)
Heat a pot, add half a cup of water. Add the sliced leek whites and chopped garlic. Saute until soft.
Place 500g of silken tofu, nutritional yeast, corn flour, dijon mustard and turmeric powder into a food processor and process until smooth and creamy. Add quarter of a cup of water if needed. Add salt and pepper to taste. Then place in a large bowl.
Add the sliced potatoes, parsley, thyme leaves and the sauteed leeks and garlic to the tofu mixture and combine well.
Place a sheet of baking paper into a rectangle baking dish. Pour the tofu vegetable mixture into the dish. Place in the oven and bake for 45 minutes or until thoroughly cooked through with no moisture in the middle and the top is firm and golden brown.
Remove from the oven, top with the baby arugula and place in the center of the table, cut and serve.
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