Vegan Sweet Potato & Rosemary Frittata

Sweet Potato & Rosemary Frittata

Sweet Potato & Rosemary Frittata

(Serves 4)


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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