Frittata, the Italian omelet made with egg and vegetable and finished in oven. After few minutes, you have a fluffy omelet ready to eat.
No, my frittata is not the one made with egg; it has been substituted with silken tofu. I tossed some leftover macaroni and some grated vegetables. I baked in muffin tins and the result individual portion is pretty easy to pack in the small school lunch box.
To tell the truth, I never got bored of eggs, eggs are the rescue ingredients in my kitchen. It could be from simple egg toast in busy morning or turn into an elegant egg pulaov as a full meal for dinner.
Inspired by their awesome creations here and another spicy vegan version there , I was tempted to create a Vegan frittata for the egg replacement baking event created by Madhu.
They are great for lunch box, so the frittata is ending his way to Lunchbox special hosted by Vandana.
The frittata has purely made with lots of egg, this vegan version is pretty healthy and would be great diet food. Sending to Divya who is hosting Diet foods event!
Method:Take a bowl, mix the cooked macaroni and grated vegetable, add 1 tsp of chilli powder and toss all together.
Blend the tofu, milk and remaining chili powder and salt together in a blender until smooth.
Grease the muffin pan with oil, preheat the oven for 350 C , scoop some mac & veg mixture half way of muffin tin. Pretty much six muffin tins.
Next pour the tofu mixture on top of mac & veg mixture, crack some fresh ground pepper
Place in middle of the oven rack and bake 25 or 20 min, until the edge pull out of the tin .
They will look jiggly but let it cool and run a clean knife to pull the frittata out
Great for lunch box idea or use any leftover pasta in different way!
Non-vegan or egg eater:Tofu can be substitute by 6 eggs (less or more) NO need of milk or 1 1/2 cup of egg substitute.
****************************************************
I would like to thank my Dear Uma, Curry leaf, Vidhya and Seericha who passed this Butterfly award this weekend.
No, my frittata is not the one made with egg; it has been substituted with silken tofu. I tossed some leftover macaroni and some grated vegetables. I baked in muffin tins and the result individual portion is pretty easy to pack in the small school lunch box.
To tell the truth, I never got bored of eggs, eggs are the rescue ingredients in my kitchen. It could be from simple egg toast in busy morning or turn into an elegant egg pulaov as a full meal for dinner.
Inspired by their awesome creations here and another spicy vegan version there , I was tempted to create a Vegan frittata for the egg replacement baking event created by Madhu.
They are great for lunch box, so the frittata is ending his way to Lunchbox special hosted by Vandana.
The frittata has purely made with lots of egg, this vegan version is pretty healthy and would be great diet food. Sending to Divya who is hosting Diet foods event!
Mac & Veg tofu frittata
Ingredients:
Macoroni: 1 cup cooked or 1/2 cup uncooked (cook in plenty of salted water, drain and keep it aside)
Vegetable: Can be anything of your choice
I used grated carrot, red and green bell pepper (all veg together 1 cup)
Silken tofu: 1 and 1/2 cup
Soya milk (unsweetned): 1/4 cup
Chilli powder: 2 tsp or less
Salt: 1 tsp less or more (adjust)
Black pepper (freshly grounded): 1 tsp
Oil to grease the muffin pan
Method:Take a bowl, mix the cooked macaroni and grated vegetable, add 1 tsp of chilli powder and toss all together.
Blend the tofu, milk and remaining chili powder and salt together in a blender until smooth.
Grease the muffin pan with oil, preheat the oven for 350 C , scoop some mac & veg mixture half way of muffin tin. Pretty much six muffin tins.
Next pour the tofu mixture on top of mac & veg mixture, crack some fresh ground pepper
Place in middle of the oven rack and bake 25 or 20 min, until the edge pull out of the tin .
They will look jiggly but let it cool and run a clean knife to pull the frittata out
Great for lunch box idea or use any leftover pasta in different way!
Non-vegan or egg eater:Tofu can be substitute by 6 eggs (less or more) NO need of milk or 1 1/2 cup of egg substitute.
****************************************************
I would like to thank my Dear Uma, Curry leaf, Vidhya and Seericha who passed this Butterfly award this weekend.
Comments
This sounds to be so different. Very creative. Looks so good. Nice idea. YUM!
And not to mention so elegant
Congrats on Butterfly award and the mac and veg frittata look lovely, can't belive that you started out using macaroni for this. Very creative as always.
We need a binder to hold the mac so either egg or tofu should be used!