Friday, December 2, 2011

Vegan spinach and mushroom frittata

Breakfast: Apricot porridge with chai tea

Lunch: Vegan spinach and mushroom frittata with guacamole and tortillas

Dinner: Beet soup with crusty garlic bread and steamed greens

I've hit the comfort foods hard lately; it's always dark when I get in and I'm usually freezing cold of completely soaked from the journey home, so when I get in I want to make something hot, tasty and full of the noms.

I was getting a bit sick of goulash and casserole and stew and wanted something eggy, and so this was born! The turmeric and tahini bring an eggy-consistency to the tofu when it's cooked, and I scoffed my half of this down in about a second.

You'll need:
(Feeds 2)
300g firm tofu
2 1/2 cups spinach, torn
2 cups mushrooms, chopped
1/3 cup almond milk
1/3 cup water
1 onion, diced
1 tbsp tahini
2 cloves garlic, crushed
1 tbsp mustard
1/2 tsp turmeric
oregano (to taste)
black pepper

Fry the onions and garlic in a little oil for 3-4 minutes, then add in the mushrooms
While frying, blend together the tofu, water, almond milk. tahini, mustard, turmeric and oregano until smooth
Add the spinach to the onion pan and cook for 2 minutes
Put the onions, garlic, mushrooms and spinach into a bowl and mix with the blended tofu mixture
Stir well
Heat a little oil in the frying pan again, then pour the entire mixture into it
Place a lid on the pan and cook on medium heat for 10 minutes or until the top of the frittata is spongey*
Season and serve with a salad or some sort of dip

*You can flip the frittata half way through cooking to make it the traditional way, but this can be difficult!

This would make a great winter brunch, paired with a carrot and soy sauce salad or maybe even home fries.

Note to self: must make home fries.


  1. Hi Hevs,
    just found your blog, it is great! Does the tofu omelette taste anything like the real thing? I've been meaning to try it but kind of scared it tastes nothing like eggy omelette (which I haven't had in donkey's years so really I don't even remember what it tastes like) .

  2. Hi Irina, thanks for the lovely compliment!

    This does taste a lot more like an egg version than you would imagine possible; the tahini and almond milk help to get the right consistency and the turmeric and mustard help to great the right colour! It's not 100% egg-like, but it's as near as I think you can get :)

    Also, I checked out your blog, and good on you for trying the vegan diet and sticking to it! I've been 4 months vegan and can't imagine going back!