Middle-Age-Meno-Frittata
Middle-Age-Meno-Frittata
I
t’s been scientifically proven that regular consumption of tofu can help significantly reduce the discomforts of (peri and post ) menopausal symptoms.
In this vegan version we’ll be using an amazingly flavourful tofu base ‘egg’ mixture.
The main reason why tofu is so beneficial for menopause is because of the isoflavones – the natural plant-based chemical called Phytoestrogen that mimic estrogen in the body.
So to help combat hormonal fluctuations, weight gain, hot flushes, osteoporosis and fatigue this is the perfect lunch for us ladies!
Ingredients
For the roasted veggies
1 onion chopped
1/2 red pepper, diced
1/2 green pepper diced
1 sweet potato diced
1 courgette diced
1 tsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
For the frittata mix
400g silken tofu
200ml oat milk
250g chickpea flour
30g nutritional yeast
1/2 tsp ground turmeric
1 tsp garlic powder
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/2 tsp kala namak
Black pepper
2 spring onions chopped
Handful parsley
rosemary
Method
- Preheat oven to 200°C and line a slice tin with baking paper.
- In a bowl toss all the veggies with olive oil, herbs, garlic and salt then roast the veggies for 15 mins in oven or air fryer. Then set aside.
- In a blender, combine tofu, milk, chickpea flour, nutritional yeast, mustard, turmeric, salt, vinegar, ground pepper and garlic. Blend until smooth.
- Combine the smooth frittata mix with the roasted veggies, then stir in chopped parsley and spring onions. Season with black pepper and black salt.
- Pour into tin, then bake for approximately 45 minutes until a wooden skewer comes out clean.
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