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Vegan tofu and chickpea flour frittata with asparagus

A soft spring frittata, egg-free and gluten-free.

  • 30 min
  • 1 serving
  • Vegan
  • Italian cuisine
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Vegan tofu and chickpea flour frittata with asparagus

Per serving

Calories
381 kcal
Protein
33.4 g
Carbohydrates
28.7 g
Fat
17.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Tofu120 g
  • Chickpea flour30 g
  • Asparagus150 g
  • Spring onions1
  • Nutritional yeast5 g
  • Extra virgin olive oil1 teaspoon
  • Turmeric1 pinch
  • Saltto taste

Contains: soy,

In season: April – June

Method

  1. Preheat the oven to 190 °C (conventional). Blend the tofu with the chickpea flour, nutritional yeast, turmeric, salt and a few spoonfuls of water until the mixture is smooth and as thick as yoghurt.
  2. Snap off the woody ends of the asparagus, rinse and slice into rounds, keeping the tips whole; slice the spring onion.
  3. Heat the oil in a small ovenproof pan over medium heat and sauté the asparagus and spring onion for 5 minutes, until tender but still green.
  4. Pour the mixture over the asparagus and level it with a spatula.
  5. Bake for 15 minutes, until set in the centre and golden on top; let it cool for 2 minutes before turning it out.

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