Once you have the basic formula for a tofu frittata sorted out, you can adapt it for whatever vegetables you have on hand. This week I had a glut of broccoli, corn and rainbow chard from my organic co-op, so guess what ended up in the frittata?

Ingredients:

1 onion, peeled and diced
2 cloves garlic, peeled and minced
1/2 cup water or low-sodium vegetable stock
1 1/2 cups corn kernels
Florets from 2 heads broccoli, chopped
1 medium zucchini, quartered lengthwise and thinly sliced
3 cups thinly sliced mushrooms (I used a combination of button and shiitake mushrooms)
1 bunch rainbow chard, destemmed and finely chopped
350 g firm tofu
3 tbsp savoury yeast flakes/nutritional yeast
1 tbsp nut spread (I used home made almond, cashew and walnut spread, whizzed up in my Thermomix)
1 tsp vegan Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp ground turmeric
1 tsp Mrs Dash Garlic & Herb seasoning or other no-salt seasoning blend
2 tbsp arrowroot or cornflour
1/2 cup plant milk

Method:

Preheat oven to 200ºC.

Place a medium-sized, heavy-based frying pan or stoneware pan over high heat, and when it reaches the ‘mercury ball stage’ (i.e. water flicked into the pan forms little balls that roll around the surface before evaporating), add the diced onion. Sauté vigorously until onion is lightly browned in spots. Add garlic and continue to sauté vigorously for 20 seconds.

Deglaze the pan by adding water or low-sodium stock, being careful to pour it into the side of the pan to avoid scalding.

Stir in corn, broccoli, zucchini and mushrooms, place the lid on and turn the heat down to medium. Cook for 5 minutes, stirring regularly. Add chard, replace lid and cook for another 5 minutes or until all vegetables are tender. Remove from heat.

Meanwhile, place tofu, yeast, nut spread, Worcestershire sauce, mustard, turmeric, Mrs Dash, arrowroot/cornflour and plant milk in the bowl of a food processor fitted with an S-blade, or a high-powered blender. Process until smooth and creamy, scraping down sides of bowl as needed.

Fold tofu mixture into vegetable mixture until evenly distributed. If using an ovenproof frying pan, transfer to preheated oven; if not, scoop mixture into a ceramic or Pyrex pie or flan dish, smoothing the top with a spatula.

Bake until firm in the centre and lightly browned, about 35-40 minutes. Cover with foil if it begins to brown too much. Remove from oven and allow to sit 5-10 minutes before cutting.