Sweet Potato & Rosemary Frittata
2 garlic cloves, finely chopped
1 red onion, finely sliced
1 rosemary twig, leaves finely chopped
1 sweet potato, washed, sliced into very thin rounds
500g firm tofu, roughly chopped
¼ cup cornstarch/flour
¼ cup nutritional yeast
½ tsp turmeric
salt & pepper to taste
Preheat the oven to 375°F or 190°C.
Heat a pan to a high heat and add the onions, garlic and chopped rosemary.
Add a little water and saute the onions until they are soft.
Place 500g of firm tofu into a food processor. Add the cornflour, turmeric, nutritional yeast and quarter of a cup of water, then puree into a paste.
Add the sauteed onions to a bowl and then add the tofu mixture. Add salt to taste and then mix well. Add the mixture to a spring form cake tin lined with baking paper. Place into the oven and cook for 45 minutes at 190°C or 375°F until the outside of the frittata is firm and crispy. Remove from the cake tin and cut into 4 serves. Enjoy with a fresh salad.
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