Vegan Spaghetti Frittatas for Lunchbox
Ingredients
- 150g (5 1/2 oz) wholewheat spaghetti
- Sea salt
- 30g (1oz) smoked tofu
- 1 small onion
- 30g (1oz) pitted green olives (optional)
- 1 tbsp olive oil
- 100g (3 1/2 oz) soy cream, or other plant-based cream
- 60g (2oz) vegan pizza cheese shredded
- Pinch of mixed herbs
- Freshly ground black pepper
- Pinch of dried oregano
- Vegan margarine, for the tin
- 4 basil leaves, to garnish
Preparation
Cook the spaghetti in salted water, according to the packet instructions, until al dente. Meanwhile, cut the tofu into little cubes. Peel and finely chop the onion and olives.
Heat the oil in a large high-sided pan and sauté the tofu over a high heat. Add the onion and olives and cook briefly. Pour in the cream and 30g (1oz) of the cheese. Season with herbs, salt, pepper, and oregano and simmer over a low heat until the cheese has melted.
Preheat the oven to 220°C (425°F/Gas 7). Grease 4 muffin tin moulds with the margarine. Drain the spaghetti briefly in a sieve, then mix with the cheese mixture. Distribute the pasta mix between the muffin moulds using a large fork to twist the spaghetti.
Scatter the remaining cheese over the spaghetti and bake the frittatas in the centre of the oven for 20 minutes. Remove and let cool slightly before releasing from the moulds. Garnish with basil leaves. The frittatas taste great warm or cold.
