Vegan Vegetable Frittata

Ingredients

• 2 medium potatoes, peeled and diced into 2cm cubes
• 1 white onion, diced
• 1 red pepper, diced
• 1 courgette, diced
• 2 cloves garlic, crushed
• ½ tsp smoked paprika (ideally sweet)
• ¼ tsp chilli flakes
• 2 tsp dried oregano
• Salt and pepper
• 280g/10 oz extra firm tofu (eg Tofoo, Cauldron, Dragonfly)
• 200ml/6.8 fl oz unsweetened plant milk (we like soya)
• 4 tbsp odourless/culinary coconut oil, melted (you can use regular coconut oil but we think odourless is much nicer to avoid the ‘coconutty’ taste)
• 3 tbsp white rice flour
• 1 tbsp potato starch
• 3 tbsp nutritional yeast
• 1 tsp Dijon or English mustard
• 1 tsp syrup (eg maple or agave)
• ⅛ tsp turmeric
• 1 tsp salt
• ½ tsp black salt (Kala Namak)
• Handful of cherry tomatoes, halved
• Fresh chives, finely chopped