Spanish Frittata



  • 400g firm tofu 

  • 2 Tbsp gluten free soy sauce 

  • 2 Tbsp nutritional yeast 

  • 1 Tbsp corn starch 

  • ½ red onion 

  • 1 bunch parsley 

  • 150g grated Angel Food Dairy-Free Cheddar

  • 150g green olives 

  • 1 small red capsicum 

  • 2 minced garlic cloves 


  1. Preheat the oven to 190°C. Place tofu, soy sauce, nutritional yeast, cornstarch and turmeric into the bowl of a food processor fitted with an S-blade. Process until smooth and creamy, stopping to scrape down sides of bowl as needed.

  2. Coat a medium frying pan with olive oil and place over medium heat. Add onion and potato. Sauté until lightly browned in spots, about 7 minutes. Remove from heat. Add garlic, capsicum black pepper. Fold in tofu mixture, cheddar, green olives, and parsley.

  3. Lightly oil 9 inch by 9 inch baking dish and transfer tofu and veggie mixture to dish

  4. Bake until firm in the center and lightly browned, about 35 minutes. Remove from oven and allow to sit 5-10 minutes before cutting.