Potato, Leek & Thyme Frittata Recipe

2 leeks, green tops removed and the whites sliced thinly
2 garlic cloves, crushed
500g silken/firm tofu
¼ cup nutritional yeast
¼ cup cornflour
1 tbsp dijon mustard
1 tbsp maple syrup
¼ tsp turmeric powder
Salt and pepper
2 potatoes, sliced into very thin rounds (skin on)
1 cup fresh parsley, roughly chopped
8 sprigs of thyme, leaves removed from stems

To Serve:
1 cup of baby rocket

METHOD
Heat oven to 190°C and place a sheet of baking paper into a round spring form cake tin.

Heat a pot, add ½ a cup of water. Add the sliced leek whites and crushed garlic. Cover with a lid, reduce the heat to low and cook until the water has evaporated and the leeks are soft.

Place the silken/firm tofu, nutritional yeast, cornflour, mustard, maple syrup and turmeric powder into a food processor. Process until smooth and creamy. Add salt and pepper to taste and place the mixture into a large bowl.

Add the sliced potatoes, parsley, thyme leaves, the cooked leeks and garlic and mix well.

Pour the tofu vegetable mixture into the cake tin and place into the oven and bake for 45 minutes - 1 hour or until thoroughly cooked through with no moisture in the middle and the top is firm and golden brown.

To serve
Remove from the oven, top with baby rocket and place in the center of the table, cut and serve with salad. Makes 4 portions.