Mac &veg tofu frittata
Vegan/vegetarian/luch box idea/brunch/breakfast



Macoroni: 1 cup cooked or 1/2 cup uncooked (cook in plenty of salted water, drain and keep it aside)

Vegetable: Can be anything of your choice

                I used grated carrot, red and green bell pepper (1 cup)

Silken tofu: 1 1/2 cup

Soya milk (unsweetned): 1/4 cup

Chilli powder: 2 tsp or less

Salt: 1 tsp less or more (adjust)

Black pepper (freshly grounded): 1 tsp

Oil to coat the muffin pan



Take a bowl, mix the cooked macaroni and grated vegetable, add 1 tsp of chilli powder and toss all together.

Blend the tofu, milk and remaining chili powder and salt together in a blender until smooth.

Grease the muffin pan with oil, preheat the oven for 350 C , scoop some mac & veg mixture half way of muffin tin. Pretty much six muffin tins.

Next pour the tofu mixture on top of mac & veg mixture, crack some fresh ground pepper

Place in middle of the oven rack and bake 25 or 20 min, until the edge pull out of the tin .

They will look jiggly but let it cool and run a clean knife to pull the frittata out

Great for lunch box idea or use any leftover pasta in different way!




Non-vegan or egg eater:

Tofu can be substitute by 6 eggs (less or more) NO need of milk or 1 1/2 cup of egg substitute.