This savory breakfast bake looks like the Italian frittata or Spanish tortilla, but with a twist. If u use potato slices instead of couscous, you get a more ‘traditional’ tortilla. Feel free to play with this recipe, add vegetables or herbs, leave out some things, …
Savory Breakfast Bake / Vegan Frittata
¼ cup couscous
3 cloves of garlic
250 gr tofu
200 gr spinach
2 tsp pesto
1 tl-sp mustard
¼ tsp turmeric
2 tsp tahini
1 tbsp cornstarch or arrowroot
1/3 cup unsweetend soy or rice milk
2 tbsp nutritional yeast
2 tbsp soy sauce
Prepare your couscous by adding the same amount of water on it.
Chop the onion in fine bits. Crush the garlic and slice in little bits.
Heat the oil in a large pan on medium heat. Fry the onion until soft.
Add the spinach in little bits.
Crumble the tofu in a blender or food processor, add the pesto, mustard, turmeric, tahini, cornstarch, milk, nutritional yeast and soy sauce. Mix ’till creamy.
Add the tofu mixture to the onion, garlic and spinach and mix well.
Pour this into a greased baking tin and put it in a 180°C / 355°F oven for about 30 minutes.
Let it cool and enjoy!
Seems a bit much for busy morning? Prepare it the day before and heat it a little in the morning (or enjoy it cold). It’s also delicious for lunch, paired with a big simple salad.