Mediterranean Tofu Frittata
½ cup zucchini, chopped
½ cup bell peppers, chopped
1 cup of spinach, chopped
2 tbsp extra virgin olive oil
4 tbsp salsa or 3 tbsp harissa
1 tbsp oregano
1 red onion, diced
1 pack firm tofu, cut into cubes
10 eggs
A handful of cilantro or parsley, roughly chopped
4 sundried tomatoes, halved (optional)
5 cherry tomatoes, halved
Mixed salad leaves to serve
Preheat the oven to 350F and oil a 10 inch cast iron skillet or 8x8 inch baking dish. Mix the cut vegetables, olive oil, 2 tbsp salsa and oregano and place in baking dish. Spread evenly and then roast for 20-25 min, turning halfway through. Add the onions and roast for a further 15 min. In a separate bowl, coat the cubed tofu in the remaining 1 tbsp harissa paste or 2 tbsp salsa and set aside. Beat eggs, add cilantro and then pour egg mix into the pan along with the tofu. Dot around the sundried and fresh tomatoes. Bake for about 25-35 min, until the egg is set. Leave to cool for 5 min and then serve with mixed leaves.
