Silken tofu is a great egg alternative, and scrambles up pretty well, too. This frittata will be a little lighter in texture than a traditional one, but just as tasty.
Replacing egg in intolerance-friendly cooking can seem like a tall order, but luckily there is now a selection of good egg-replacement products on the market.
Silken tofu replaces the eggs in this salmonfrittata and it's rather delicious! Packed full of hot smoked salmon, new potatoes, peas and dill, it's the perfect light option.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
276
Ingredients
300g
baby new potatoes, halved
400g
silken tofu
50g
chickpea/gram flour
1/2tsp.
ground turmeric
1Tbsp.
nutritional yeast flakes
200g
hot smoked salmon fillets, skinned and flaked
75g
frozen peas
1Tbsp.
finely chopped dill
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Put the potatoes into a medium pan, cover with cold water and bring to the boil. Turn down the heat and simmer for 8min until softened. Drain well.
Step 2Meanwhile, pulse the tofu once or twice in a food processor until it looks scrambled. Remove 1/2 to a bowl. To the processor, add the flour, turmeric, yeast flakes and plenty of seasoning. Whizz until smooth. Scrape into a large jug and stir through the scrambled tofu.
Step 3Scrunch up a large circle of baking parchment, then open out and lay into a rough 23cm ovenproof frying pan to cover the base and sides. Lay on the potatoes in an even layer. Pour over the tofu mixture and top with the salmon. Cook in oven for 30min, then sprinkle over peas. Return to oven for 5-10min until set. Carefully transfer to a serving plate or stand, scatter over dill and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
