Tuesday, 3 January 2012

Curried Cauliflower Frittata

Another vegan cookbook revisit! This time it is the fabulous "Vegan Brunch".
I found this recipe very easy to follow and the results were pleasing. One point of advice, however, is make sure you cut cauliflower into very small pieces and squeeze as much moisture out of the the tofu as you can manage. This will result in a frittata that will stick together better.

What you will need:
1 tbsp olive oil
2 cups finely chopped cauliflower
4 garlic cloves, minced (optional)
500g firm tofu
1 tbsp soy sauce
1 tsp lemon juice
1-2 tbsp curry powder
half tsp ground cumin
quarter cup nutritional yeast
1 small carrot, finely grated
quarter tsp salt

Preheat oven to 200 degrees Celsius.
Saute cauliflower in oil over med-high heat for about 10 mins. Add garlic (if using) and saute for another minute.
Squeeze firm tofu as best you can to remove liquid. Use your hands to squeeze and crumble tofu in a large bowl. This should take you about 3 minutes. Add remaining ingredients to the tofu and mix well.
Lightly grease a baking dish and firmly press your frittata mixture into it. Bake for 20 minutes, until the frittata is firm and lightly browned on top. Let it cool for 5 minutes and then invert onto a plate.

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