Vegan Christmas recipes – Tofu Frittata with Red Cabbage

Vegan Christmas recipes - Tofu Frittata with Red Cabbage

Fabulous vegan Christmas recipe ideas from Ayurvedic expert Keith Squires: frittate with tofu sauce and a warming red cabbage side dish.

This tofu frittata features colourful peppers with vegetables and herbs… and a delicious tofu sauce. It can also be used as a filler for a vegan pastry flan. Once you know how to make a vegan dish, it can be used in so many versatile ways!

Tofu frittata ingredients

Tofu mixture

  • 350g firm tofu, drained
  • 1 tablespoons tamari
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon cornflour
  • 60ml soya or almond milk
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon olive oil

Vegetable ingredients

  • 1 onion, finely diced
  • 1 red onion, finely diced
  • 2 garlic cloves, minced
  • 1 red pepper, finely diced
  • 1 green pepper, finely diced
  • 1 yellow pepper, finely diced
  • Salt and pepper to taste

To make:

Preheat oven to 180°C.

Place tofu, tamari, nutritional yeast, cornflour, almond milk and turmeric into a food processor.

Blend until smooth and creamy.

Add the oil to a frying pan and place over medium heat, with the onion and red onion sauté for a few minutes.

Stir in the garlic and peppers cook for about 6 minutes or until tender.

Remove from the heat and add the tofu mixture and mix well.

Season to taste with salt and pepper.

Lightly grease an approx 20cm square baking dish .

Add the tofu mixture straight into the dish, smooth over with a spatula.

Bake for about 30 minutes until golden brown.

vegan red cabbage recipe

Red cabbage side dish

What you’ll need:

  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 250g red cabbage, finely chopped
  • 1 cooking apple, peeled and diced
  • 2cm fresh ginger grated
  • ¼ tsp ground cinnamon
  • Pinch nutmeg
  • 1 tsp jaggery or coconut sugar
  • 1 tsp red wine vinegar
  • 120ml  vegetable stock
  • salt and black pepper to taste

How to prepare:

Heat the oil in a saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes.

Add the ginger and cinnamon, nutmeg, vinegar, jaggery  and vegetable stock. Bring to the boil, cover and simmer gently for about 40 minutes until the vegetables are really tender, and most of the liquid has been absorbed. Then season to taste.

Keith Squires is a vegetarian chef with over 30 years of experience who has even been asked to advise Parliament about plant-based eating, so he knows his stuff. See more vegan inspiration on