When cooking a main vegan dish for guests, I often make something that can be made ahead of time, won’t spoil and looks as delicious as it tastes. This tomato frittata is such a dish, especially great in summer when your garden is giving you more tomatoes than you need. Yes, it’s vegan, made with tofu and raw cashew nuts instead of eggs and milk. It’s so easy to make; takes 10 minutes tops, then pop it into the oven to bake. The frittata can be eaten warm or cold, and can instead be topped with zucchini. I prefer to use a silken tofu. Also, it isn’t necessary to soak the nuts.
· Including tomatoes in the diet can help protect against cancer, maintain healthy blood pressure, and reduce blood glucose in people with diabetes.
· Tomatoes contain key carotenoids such as lutein and lycopene. These can protect the eye against light-induced damage.
· Tomatoes are in the top ten fruits and vegetables for containing levels of pesticide residue. Wash tomatoes before eating.
V, DF, GF
Makes 22 cm / 9 inch tart
300 grams/10.5 ounces silken tofu
½ cup raw cashew nuts
½ cup almond milk
2 tablespoons corn flour
1 onion, roughly chopped
2 garlic cloves
2 tablespoons nutritional yeast
1 teaspoon Himalayan salt
handful parsley, finely chopped
350 grams/12 ounces medley tomatoes
Preheat the oven to 180’C/350’F/Gas mark 4. Put tofu, nuts, corn flour, onion, garlic, nutritional yeast and salt into a blender, and blend until smooth and creamy. Add the chopped parsley and stir. Pour into an oiled tart dish. Top with tomato halves and bake for 45 minutes, or until set and lightly brown. Eat warm or cold with salads and vegetable side dishes. Enjoy!