Vegan Persian Frittata

A Vegan Frittata with a Middle-Eastern twist! Light and fluffy.

1 Tbsp Olive oil
1 Onion, chopped
1 Clove of garlic, minced
2″ Fresh ginger, peeled and minced/grated
1 Large courgette OR 2 small, sliced into half moons.
1 350g/12oz pkg Silken tofu
2 Tbsp Nutritional yeast
1 Tbsp Olive oil
1/3 C Almond milk
1/4 tsp Turmeric
1/2 tsp Black salt (This gives it the “eggy” taste. Highly recommended)
1/2 C Chickpea flour
1 Tbsp Arrowroot
Salt and pepper to taste
Fresh parsley
Sumac

View the full recipe at Coconut and Berries →