Asparagus, Potato & Thyme Frittata
2 garlic clove
1 handful fresh parsley
8 sprigs of thyme
500g silken tofu
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)
Preheat oven to 200°C.
Heat a frying pan on high and add the onion, garlic and potatoes. Add a pinch of salt and saute for a couple of minutes.
Place the tofu into a food processor along with the grain mustard, cornflour, nutritional yeast and thyme leaves. Puree to the consistency of ricotta cheese.
Place the pureed tofu into a bowl. Add salt and pepper to taste, add the turmeric and mix well. Add the potato, onion and asparagus rounds.
Place the mixture into a spring-form cake tin, lined with baking paper. Smooth evenly, then place into the oven and cook for 40 minutes.
Remove the frittata from the oven when the top is firm to touch and looks golden brown. Run a knife around the edge of the pan, then open the spring and place the frittata onto a platter or board.
Top with the asparagus ribbons and serve.
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