I came across this idea a couple of years ago whilst having a vegan friend over for lunch, I wanted as a chef to try something different.

The original recipe would of had eggs, milk and cream making the texture light from the eggs and rich from the cream. So i was interested to find out how this use of tofu would work.

I tried a couple of ways with different types of tofu, cooking temperature and cooking time. The end result is a creamy texture and light. I used a firm Tofu, squeezing the excess liquid out before blending.

The important part of the recipe I discovered in my trials was to make sure your vegetables are dry before adding to the batter, keeping the whole mix from being to wet, this keeps the cooking time down and the vegetables firmer creating more texture. The spices add a light touch of warmth in your mouth.

Adding the vegan cheese sauce for me just added that winter warming feel and so simple.

Courgettes are such a versatile vegetable, they can be added in to so much, with their bright green colouring, fresh and vibrant look and healthy eating benefits. They're definitely a vegetable to have available for the family dinners.

The UK courgette season ends in September, so these beauties in your box are sourced from one of our Organic Spanish farms, unfortunately with our climate in the UK sourcing local all year round is not always achievable.

Situated just south of the Sierra Nevada mountain range in the region of Andalucía, the organic farming communities benefit from a warmer climate and natural springs, producing exciting vibrant vegetable and salads for this time of year.

Go Organic !

AuthorJustin GillamCategory, , , DifficultyBeginner

Yields6 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Tofu batter
 500 g Tofu
 150 ml Oat milk
 1 tsp Garlic, dried
 1 tsp Smoked paprika
 1 tbsp Corn flour
 2 tsp Baking powder
 3 tbsp Plain flour
 Salt and pepper
 810 Mint, leaves picked and chopped
Vegetable mix
 150 g Courgette, small dice
 200 g Onions, small dice
 200 g Sweet potatoes, small dice
 ½ tbsp 5 Spice
 1 tbsp Cumin, ground
 1 tbsp Thyme, dried
 Salt and pepper
 Drizzle of good quality olive oil

1

First lets make the tofu batter, extremely simple just place in your blender, tofu, plain flour, corn flour, smoked paprika, salt, pepper and baking powder and blend until smooth at this point add a little oat milk to correct the consistency, this will depend on the type of tofu used, wiping down the edges if needs, it should resemble the thickness of thick cooked Béchamel.

2

Next peel and chop small dice, onions, courgettes and sweet potatoes.
Keeping them equal size will help with a even cook of each vegetable.

3

In a frying pan heat up a generous drizzle of olive oil, drop in onions first, sauté until lightly coloured. Add cinnamon, thyme, garlic, cumin and 5 spice, combining them with the caramelized onions, turn the heat down if you need to, cooking out the spices, releasing the aromatic flavours.
Next add courgettes and sweet potatoes, on a low heat continue to sauté while combining all ingredients together, do not cook for to long, other wise when you bake the vegetables will be over cooked and wet.
Remove your pan from the heat and place mix in to a colander to drain off and dry out removing any excess liquid remaining from the cooking process.

4

Line a cake tin with parchment paper, try greasing the pan first so the paper sticks easier, ensuring to press in to the corners.
In a large mixing bowl pour the batter mix on top of the cooked vegetables and mix thoroughly.
Pour mix in to your cake tin, place in to your oven for 45-50 mins, this will depends on the thickness of your Frittatas and what size tin.
It is cooked when it feels slightly spongy to the touch, try inserting and pulling out a kebab stick from the middle, if its clean, its cooked.
Do not touch now for 15-20 mins, let it rest before removing from the tin.

5

You are ready to slice and serve now.
I made a vegan cheese sauce for mine and poured over the top, using oat milk, lots grated vegan cheddar and vegetable oil for your béchamel sauce, it just added a real richness to the dish.
Thats it....Done...Enjoy!

Ingredients

Tofu batter
 500 g Tofu
 150 ml Oat milk
 1 tsp Garlic, dried
 1 tsp Smoked paprika
 1 tbsp Corn flour
 2 tsp Baking powder
 3 tbsp Plain flour
 Salt and pepper
 810 Mint, leaves picked and chopped
Vegetable mix
 150 g Courgette, small dice
 200 g Onions, small dice
 200 g Sweet potatoes, small dice
 ½ tbsp 5 Spice
 1 tbsp Cumin, ground
 1 tbsp Thyme, dried
 Salt and pepper
 Drizzle of good quality olive oil

Directions

1

First lets make the tofu batter, extremely simple just place in your blender, tofu, plain flour, corn flour, smoked paprika, salt, pepper and baking powder and blend until smooth at this point add a little oat milk to correct the consistency, this will depend on the type of tofu used, wiping down the edges if needs, it should resemble the thickness of thick cooked Béchamel.

2

Next peel and chop small dice, onions, courgettes and sweet potatoes.
Keeping them equal size will help with a even cook of each vegetable.

3

In a frying pan heat up a generous drizzle of olive oil, drop in onions first, sauté until lightly coloured. Add cinnamon, thyme, garlic, cumin and 5 spice, combining them with the caramelized onions, turn the heat down if you need to, cooking out the spices, releasing the aromatic flavours.
Next add courgettes and sweet potatoes, on a low heat continue to sauté while combining all ingredients together, do not cook for to long, other wise when you bake the vegetables will be over cooked and wet.
Remove your pan from the heat and place mix in to a colander to drain off and dry out removing any excess liquid remaining from the cooking process.

4

Line a cake tin with parchment paper, try greasing the pan first so the paper sticks easier, ensuring to press in to the corners.
In a large mixing bowl pour the batter mix on top of the cooked vegetables and mix thoroughly.
Pour mix in to your cake tin, place in to your oven for 45-50 mins, this will depends on the thickness of your Frittatas and what size tin.
It is cooked when it feels slightly spongy to the touch, try inserting and pulling out a kebab stick from the middle, if its clean, its cooked.
Do not touch now for 15-20 mins, let it rest before removing from the tin.

5

You are ready to slice and serve now.
I made a vegan cheese sauce for mine and poured over the top, using oat milk, lots grated vegan cheddar and vegetable oil for your béchamel sauce, it just added a real richness to the dish.
Thats it....Done...Enjoy!

Winter spiced courgette, sweet potato, onion and mint fritatttas