Serves 4
Ingredients
1 large potato, peeled and thinly sliced
8 oz. soft tofu
1 medium onion, chopped
1 courgette, shredded
1 tomato, sliced
4 tbsp. coconut oil
3 tbsp. cornstarch
1 tsp. baking powder
½ tsp. turmeric
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. salt
1 tsp. black pepper
Fresh basil for garnish
Preparation method
Place potato in a small saucepan and cover with water. Bring to the boil and let cook until tender. Drain and keep aside.
Using a blender, puree the tofu, half the coconut oil, cornstarch, baking powder, turmeric, onion powder, garlic powder and salt and pepper.
Preheat the oven to broil.
In a non-stick skillet, heat the remaining coconut oil over medium-high heat. Add the onions and let cook until soft and browned. Add the courgette and the potatoes and cook a few more minutes. Pour in the tofu mixture and reduce heat to medium-low. Stir with a spatula until all the vegetables are coated with the mixture. Smooth the frittata and lay tomato slices on top. Let cook for 15 minutes.
Place the skillet under the broiler and let cook for 4 to 5 minutes, or until nicely browned. Check regularly to ensure it doesn’t burn. Remove the skillet from the oven and garnish with torn basil leaves. Let sit for 20 minutes before serving.