This is an easy, vegan frittata to make. So tasty & full of veggies!

Ingredients:

1 (14-16-ounce) pkg silken tofu
1/2 cup canned light coconut milk
3 Tbsp nutritional yeast
4 Tbsp whole wheat flour
1 Tbsp tahini
1/4 tsp ground turmeric
Ground black pepper, to taste
1-2 Tbsp coconut oil
1 cup chopped leeks
1/2 (14-ounce) block firm tofu, drained & crumbled
1/2 cup asparagus tips
1/2 cup chopped roasted red peppers
1/4 cup Kalamata olives, pitted & chopped
1/2 cup loosely packed basil leaves, chopped

Directions:

Preheat oven to 400 degrees F. Cut parchment paper round to fit into a 10- inch ovenproof nonstick skillet or cast-iron skillet. Set aside.

In a blender or food processor, purée silken tofu, coconut milk, nutritional yeast, flour, tahini, turmeric & black pepper. Set aside.

Heat a large skillet over medium heat with coconut oil. Sauté leeks for about 5 minutes. Add crumbled tofu, asparagus, red peppers & olives; cook 5 minutes, stirring occasionally. In a large bowl, combine tofu & vegetable mixture with puréed tofu mixture & basil. Pour mixture into prepared pan, bake 40 minutes, until golden & firm. Let stand for 10-15 minutes before slicing.

Enjoy with some roasted potatoes & a green salad 🙂