Ingredients

300 gr firm tofu
2 med  spring onions (3 small)
1/2 cup  mushrooms, finely sliced
1/3 cup  sundried tomatoes, finely chopped
1 tsp finely chopped fresh thyme (1/2 tsp dried)
1 tbl  arrowroot or cornflour
1 tbl water
1/2 tbl  salt reduced soy sauce
1/4 tsp  turmeric for colour (optional)

Method

• Preheat the oven to 180 degrees C.
• Finely slice the spring onions, including some of the green.
• Saute the spring onions, mushrooms and sundried tomatoes for about 5 minutes in some olive oil.
• In the meantime, finely crumble the tofu with your fingers. Add the tumeric and thyme.
• Mix the arrowroot or cornflour with the water and soysauce. Combine the tofu and vegetables and stir in the cornflour mixture.
• Line a 20cm pie dish with baking paper (over the top of the dish so you can use the paper to lift out the frittata). Press the tofu mixture into the pie dish and bake for 20 minutes.
• Serve with your favourite tomato salsa. You can bake some potatoes at the same time and steam some vegetables, or serve with crusty bread and salad.
• Serves 2