Perfecto pesto eggless frittatas - Teen Breathe
Give your favourite frittatas a plant-based twist with this recipe from Chloe Wheatland.
Ingredients
- 350 g extra‑firm tofu, pressed for 5 minutes and drained
- ¾ cup (180 ml) soy milk
- ¼ cup (15 g) nutritional yeast
- 2 tablespoons arrowroot flour
- 2 tablespoons tahini
- 1 teaspoon garlic powder
- ½ teaspoon vegetable stock powder
- ¼ teaspoon ground turmeric
- 3 tablespoons chunky pesto
- Simple cashew cream and chilli oil
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