Tofu & Zuchini Fritatta

Feeling like I've been missing out on a few of my old favourites lately, I decided to have a crack at making a vegan fritatta. 
"Wooooooooah crazy" You say, "You can't do that! Friatta is an egg based dish".
Well, time to shake shit up a bit, I say. The tofu gave it all the 'frittata' texture it needed and the tahini and nutritional yeast gave it that 'eggy' taste y'all crave. 
All in all, very chuffed with myself. 10 life points.

Tofu & Zuchini Frittata

Ingredients:

1 tbs olive oil

1 red onion, diced

5 small potatoes, sliced

1 zuchini, grated

half a bunch of green onion, chopped

small handful of chives, diced

500g Silkin tofu

1 tbs tahini

2 tbs nutritional yeast

1 tbs soy sauce

1 tsp smoked paprika

salt and pepper

Directions:

Preheat the oven to 200 degrees and grease a 20 x 30cm dish.

Cut the potatoes into thin circles and boil in water until tender but not too soft. Drain the potatoes and set aside. Heat a frying pan with 1 tbs olive oil, add the cooked potatoes and onion and fry until just golden. 

In a large bowl mash the tofu with a fork, then add all other ingredients and mix together.

Place the fried potatoes and onions evenly on the bottom of the greased dish, add the tofu mixture on top and press down firmly.

Bake for 40-45 minutes until firm and golden on top.

Easy, simple and healthy.