I remember posting this dish a month or two back on my instagram, and the stories of me making the 'eggy' batter got so much interaction of people asking how I made it! Some of you may be surprised but YES you can make egg dishes vegan friendly - without compromising on flavour! If you want a realistic taste to this dish (or any 'scrambled tofu') then I urge you to purchase Kala Namak (aka black salt) which provides you with that oh so noticeable egg-ness!
Jackfruit Confit Fritatta (serves 4)
· 450g steamed potato, cut into cubes
· 80g chopped mushrooms
· 1 red bell pepper, diced
· 1 can Natures Charm Jackfruit Confit, drained and ‘shredded’ into pieces
· 2 handfuls kale
· 1 large tomato, sliced
· 1tbsp garlic paste
· 1 block (300g) silken tofu
· 120ml oat milk
· 1 tbsp cornflour
· 1 tsp Dijon mustard
· 1 tsp turmeric
· 1 tsp mixed herbs
· 2 tbsp nutritional yeast
· 1tsp Kala Namak (black salt)
1. Preheat oven to 180C whilst you prepare the filling. In a pan sautee the chopped potato, mushrooms, pepper, jackfruit, kale and garlic paste until everything has softened and browned (approximately 10 minutes).
2. In a blender, make the tofu ‘egg’ mixture by adding all remaining ingredients and blitzing on high power until completely smooth.
3. Add the tofu mixture to the pan with the filling and stir until mixed thoroughly. Transfer to a ovenproof dish and bake in the oven for 30 minutes, cover with foil then cook for a further 10 minutes until firm.
4. Serve as a light lunch with a side salad.
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