Vegan Chorizo Frittata

Ingredients

• 280 g (10 oz) firm tofu, drained
• 75 g (3/4 cup) chickpea flour or gram flour
• 180 ml (3/4 cup) water
• 1 heaped tsp black salt (aka 'Kala Namak')
• 1/2 tsp garlic granules or 1/4 tsp garlic powder
• 1/2 tsp onion granules or 1/4 tsp onion powder
• (optional) 3 tbsp nutritional yeast flakes
• 1/4 tsp ground black pepper
• 4 tbsp grated vegan mozzrella-style cheese
• 1 tbsp olive oil
• 1 red onion, sliced thinly
• 1 tbsp balsamic vinegar
• 1 tbsp coconut sugar or brown sugar
• 1 small red pepper, cut into chunks
• 2 chorizo style vegan sausages (or plain)*

Instructions

1. 1

   Preheat the oven to 180C.

2. 2

   Add the olive oil to a non-stick frying...: Add the olive oil to a non-stick frying pan and sauté the onions for a minute, before adding the balsamic vinegar and sugar. Fry on a medium heat for 5 minutes until the onions start to turn sticky. Add the red peppers and cook for a further 5 minutes, until caramelised.

3. 3

   To make the "eggy" mixture, simply add all...: To make the "eggy" mixture, simply add all the ingredients, except the cheese to a food processor and blend until smooth. You can also use a hand blender.

4. 4

   Pour the eggy mixture into the frying pan...: Pour the eggy mixture into the frying pan with the onion and pepper. Stir gently to combine and smooth the mixture to create an even layer.

5. 5

   Slice the vegan sausage into 1/2 inch slices...: Slice the vegan sausage into 1/2 inch slices and add to the top of the frittata. Dollop a few teaspoons of the pesto and sprinkle the cheese on top.

6. 6

   Transfer the pan to the oven to cook...: Transfer the pan to the oven to cook (make sure it's oven safe!!) for a further 20 minutes, until the cheese has melted and it's golden brown on top.

7. 7

   Serve straight away or keep in the fridge...: Serve straight away or keep in the fridge for up to 2 days and eat warm or cold. Enjoy!