This recipe for Baked tofu frittata roll was inspired by the traditional Japanese recipe for datemaki. I liked the idea of baking the frittata in the oven and then giving it a perfect rolled shape so it can be sliced and served as a cold appetizer. The addition of tofu makes this frittata quite compact giving it the particular but pleasant texture. The baby spinach adds a delicate aftertaste and a nice pale green color. Serve with some vibrant sauce such as the ginger and soy sauce that you can find in the recipe below.
- 110 g of firm tofu
- 4 eggs
- 2 large teaspoons of soy sauce
- q.s. fresh ground pepper
- 1/2 cup of baby spinach
- 1 teaspoon of mirin (optional)
- 4 tablespoons of soy sauce
- 1 large clove of garlic
- 1 teaspoon of sesame oil
- 1 piece of fresh ginger (about 2 cm)
- q.s. of chili powder or chili flakes
Minimum 30 minutes waiting time.
Instructions for baked tofu frittata with spicy sauce
Place eggs, tofu, baby spinach, soy sauce and mirin in a blender jug. Blend everything for a couple of minutes until you have obtain a smooth liquid.
Coat a rectangular baking pan (my 20 cm x 20 cm) with baking paper and pour the mixture through a sieve with small holes to eliminate air bubbles. As you can see in the photo I forgot that passage and so I had to eliminate the bubbles manually with the back of the spoon.
Bake your tofu frittata in a pre-heated static oven at 200 ° C for 18 – 20 minutes. Take it out, wait a minute and press any bulge that could have been created on the surface. Put your still warm frittata on a bamboo sushi mat.
Roll up your frittata and tie it with a kitchen string or a rubber band to ensure that the roll does not open. Place it in the refrigerator to rest for at least 30 minutes.
Instructions spicy ginger soy sauce
Meanwhile, prepare your sauce. Grate the ginger on a grater with very small holes. Add crushed garlic and chilli flakes. Add soy sauce and sesame oil and stir. Set aside.
After 30 minutes remove the mat from your tofu frittata roll. Use a sharp knife to slice it. If you use the serrated knife it will leave a very nice pattern on the surface of your rolls.
Divide the sauce between people to whom you will serve your frittata. In my case there were two and I got some leftovers. Serve your frittata by dipping every roll in prepared sauce.
lot of love. B.
P.S. If you like easy and fun egg appetizers maybe you should try my my Hasselback Eggs recipe.