Tofu and vegetable frittata

Ref: receta_153

Easy

Difficulty

1 hour

Preparation

Plato único

Type

Proteína vegetal

Category

Ingredients

½ cebolla finamente picada

½ pimiento rojo cortado en trocitos

6 champiñones portobello cortados a láminas

8 tomates secos en aceite de oliva

Sal y pimienta molida al gusto

Extra virgin olive oil

Hojas de rúcula

Para la crema

550 g de tofu 

2 cdas. de almidón de maíz 

4 cdas. de levadura nutricional

½ cdta. de ajo en polvo

1 cdta. de sal

6 cdas. de pesto vegano 

250 ml de bebida de avena 

Steps

1. Empieza sofriendo la cebolla y el pimiento en una sartén con un poco de aceite de oliva virgen extra. Pasados 10 minutos añade los champiñones y cocina 5 minutos más. 

2. Mientras, presiona el tofu para retirar el exceso de líquido que pueda tener. Ponlo en la batidora junto con el resto de los ingredientes de la crema y tritura hasta obtener una mezcla homogénea y sedosa.

3. Vierte la crema sobre las verduras, mezcla bien y con una espátula alisa la superficie de la frittata. Reparte por encima los tomates secos y mete en el horno precalentado a 180°C durante 40 minutos o hasta que esté firme al tacto.

4.Decora con unas hojas de rúcula por encima y lista para servir.

cda. / cdas. = cucharada sopera / cucharadas soperascdta. / cdtas. = cucharadita de postre / cucharaditas de postre

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