This delicious and easy frittata uses protein and calcium-packed tofu instead of the traditional eggs. Not only does it taste good but it is cholesterol-free and low-fat, as well as being a cool way to eat your greens! We made it with kale but it works equally well with spinach or Swiss chard.
This would work with lots of side dishes, but we particularly liked it served with baked or microwaved sweet potato wedges and a dip made from soya yoghurt mixed with a couple of teaspoons of wholegrain mustard.
Despite what looks like a long list of ingredients, this deliciously vegan, creamy cheezy sauce is a quick whizz of a dish! Get the ingredients and your kit ready and just go.
It's very nice served with any dish that needs a cheese sauce. However, we particularly enjoy it with big macaroni or shell pasta, topped with thinly-sliced tomatoes, a sprinkling of paprika and black pepper then shoved under a hot grill for 10 minutes.
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