Roasted Red Bell Pepper & Asparagus Vegan Frittata

This is an easy, vegan frittata to make. So tasty & full of veggies! Ingredients:

1 (14-16-ounce) pkg silken tofu 1/2 cup canned light coconut milk 3 Tbsp nutritional yeast 4 Tbsp whole wheat flour 1 Tbsp tahini 1/4 tsp ground turmeric Ground black pepper, to taste 1-2 Tbsp coconut oil 1 cup chopped leeks 1/2 (14-ounce) block firm tofu, drained & crumbled 1/2 cup asparagus tips 1/2 cup chopped roasted red peppers 1/4 cup Kalamata olives, pitted & chopped 1/2 cup loosely packed basil leaves, chopped

Directions:

Preheat oven to 400 degrees F. Cut parchment paper round to fit into a 10- inch ovenproof nonstick skillet or cast-iron skillet. Set aside.

In a blender or food processor, purée silken tofu, coconut milk, nutritional yeast, flour, tahini, turmeric & black pepper. Set aside.

Heat a large skillet over medium heat with coconut oil. Sauté leeks for about 5 minutes. Add crumbled tofu, asparagus, red peppers & olives; cook 5 minutes, stirring occasionally. In a large bowl, combine tofu & vegetable mixture with puréed tofu mixture & basil. Pour mixture into prepared pan, bake 40 minutes, until golden & firm. Let stand for 10-15 minutes before slicing.

Enjoy with some roasted potatoes & a green salad :)