A vegan friendly frittata style recipe using tofu, leeks and crunchy vegetables. Vibrant, delicious and topped with harissa this is a brilliant flavourful recipe to have as a breakfast or lunch.

PREP TIME10 mins

COOK TIME25 mins

SERVINGS4 people


1 courgette finely diced
1 large leek green ends too diced
1 small red onion finely diced
1 red pepper finely diced
2 large cloves garlic minced
1 block of tofu 280-340g
2 tbsp olive oil
1/2 tsp Dijon mustard
2 tbsp nutritional yeast optional
Salt and pepper to taste
1/2 tsp Smoked paprika garlic powder & turmeric
160 ml oat milk
Serve with:
1 tbsp harissa paste per serving
1/2 avocado sliced
Fresh herbs such as dill or parsley

Finely diced courgette leek, red onion, red pepper and garlic, add to a frying pan with a drizzle of olive oil and fry for five minutes
Meanwhile add all of the frittata ingredients to a food processor and blitz until smooth, the texture wants to be runny but not
When the consistency is slightly runny, add to the pan with the vegetables and cook for around 8 minutes on a medium heat
Transfer into a preheated oven (180°c fan) and bake for a further 12-15 minutes or until the top is golden
Serve up with harissa, fresh herbs and enjoy!