I’m a big fan of the frittata recipes in Vegan Brunch. When I saw a recipe for a zucchini frittata in Tofu Cookery I was intrigued. I read the ingredients list and saw that the recipe called for a fair amount of flour. Yep, flour. Essentially you are making a tofu-flour dough that you then bake. I figured this would either be completely delicious or completely horrible.
Turns out the latter was correct. This recipe was definitely a miss for me. The frittata was gummy even though it was fully cooked. I kept the leftovers in the fridge and they quickly turned slimy…not pleasant. I hate wasting food, so I froze the leftovers and hopefully I’ll figure out something to do with them. Any ideas?