Recipe and images courtesy of All About Greens (@_allaboutgreens on Instagram)

This vegan frittata is a great way to use your leftover vegetables. A perfect vegan meal for lunch or dinner, you can serve it hot or cold! Using Kala Namak (Indian Sulphur Salt) adds a eggy taste and flavour to this frittata.


PREP: 30 minutes

COOKING TIME: 30 minutes


  • 6-8 new potatoes
  • 10 spears of asparagus
  • 2 tbs sunflower oil
  • 1 spanish onion
  • 350g tofu silken firm
  • 14g cornflour
  • 80g gram flour
  • 2 tbs nutritional yeast
  • 1/4 tsp ground turmeric
  • 1 tsp onion powder
  • 1 tsp garlic powder 7g salt
  • 2.5g black salt (kala namak)
  • 200ml soya milk
  • 4 cherry tomatoes


  1. Boil the potatoes in a little salt until cooked. Then allow to cool and set aside.
  2. Wash asparagus and remove tough end of stalks. Trim off spears and finely slice remaining stems.
  3. Heat the vegetable oil in a frying pan over a low heat and add the sliced onion, sprinkle with salt and sweat off until softened, then add the finely sliced asparagus stalks and continue to sweat for another minute or two.
  4. Thickly slice the cooled potatoes and add to the pan, stirring gently so as not to break them up. Keep the pan over a low heat.
  5. Bring a small pan of water to the boil and blanch the asparagus spears for 1-2 minutes, drain immediately and then immerse in cold water with ice cubes to chill.
  6. Meanwhile using a food processor mix the tofu, cornflour, gram flour, nutritional yeast, turmeric, onion and garlic powder, salt, black salt and soya milk and pulse until smooth.
  7. Pour the tofu mixture into the pan and then carefully place the asparagus spears and tomato halves in a pattern around the edges.
  8. Cook over a medium to high heat for 2-3 minutes to allow the base of the mixture to seal.
  9. Place in a preheated oven 180ºC Fan/Gas Mark 4 for 10 - 12 minutes until the mixture is firm and slightly springy to touch.
  10. Allow to cool for a minimum 10-15 minutes before serving


Per Serving

Protein                 8.3g

Fat                       7.4g

Carb                     20g

Saturates              1g

Sugars                  3.4g

Fibre                     1.9g

Salt                       2.2g

Kcals                    144.7

COOK’S TIP Leftover vegetables are great in this recipe, and you can swap potatoes for pasta if you’d like a change.