Put the peas into a pot and cover with boiling water. Place a sieve/colander over the pot and add the asparagus. Cover with a pot lid or plate and steam while the peas cook.

Meanwhile, add the tofu, gram flour, kala namak and water to a blender and blitz until smooth. It should be the consistency of yoghurt.

Drain the veg and chop the asparagus into roughly 3cm pieces.

Add the oil to a non-stick pan, approximately 24cm in diameter. Swirl or brush the oil round so it lightly coats the bottom of the pan. Add the veg and mint to the pan, season with salt and pepper and pour in the tofu mixture. Mix everything together so the veg is fully coated. Use a spatula to spread the mix evenly across the pan. Crumble the vegan feta or cheese over the top.

Put the pan onto a low heat and leave to cook for 10-12 minutes. The mixture shouldn’t bubble. Gradually, the edges of the frittata should become a darker yellow colour and should start to come away from the pan. At this point, place the pan under the grill (on low) and leave to cook for around 5 minutes. At this point, the mix should be firm to touch. Remove from the grill and leave the to completely cool — this is important!

Once cool, carefully use a spatula to slide under the frittata a little at a time, making sure the bottom is completely free from the pan. Put a plate over the pan and then turn both upside down. The frittata should now be on the plate. Slice, serve and enjoy!