Pumpkin, Spinach and Tofu Feta Frittata

Ingredients

• 1/2 a butternut pumpkin, diced
• 350g block of firm tofu, diced (or use pre-made vegan feta)
• some vegan stock powder and miso paste for the tofu feta, to taste
• 1 tsp oregano
• 1/2 tsp salt
• plenty of cracked pepper (or to taste)
• 280g fresh spinach (or use an equivalent amount of frozen spinach)
• 300g silken tofu
• 100g chickpea flour
• 50g water
• 30g tapioca flour (or cornstarch)
• 20g nutritional yeast
• 1tsp Dijon mustard
• 1Tbsp Italian herbs
• 1tsp black salt (or sub regular salt but won’t be as ‘eggy’)