Asparagus and Mushroom Frittata

Last week I found myself in the predicament of a group brunch with nothing to eat! Temptation can be hard when surrounded with bacon, buttery scones, and scrambled eggs. The solution? Make something so good, there's no need to stray. I only had eyes for this frittata, let me tell you. Also, this stores well if made in a pie tin, so you can make it the day before and heat it up when you want. Fabulous.

This is a slightly adjusted recipe from Isa Chandra's Vegan with a Vengeance cookbook (Asparagus and Sun-dried Tomato Frittata).

 

Ingredients

1 pound extra firm tofu (no need to press, just squeeze over the sink)

1 tablespoon soy sauce

1 teaspoon Dijon mustard

1/4 cup nutritional yeast flakes

2 teaspoons olive oil

1/2 cup onion, diced

Stalks of asparagus (I used about 5, Isa Chandra suggests 3), discard tough ends and cut into bite-sized pieces

1/4 cup sun-dried tomatoes packed in oil, finely chopped

Mushrooms as desired (I used about 12 mushrooms, cut into thirds. Isa Chandra's recipe does not include mushrooms)

2 cloves garlic, minced

1/4 teaspoon ground tumeric

Juice of 1/2 lemon

1/4 cup basil leaves (I used dried, Isa Chandra suggests fresh, cut up)

Preheat the oven to 400 F. Squeeze the tofu through your fingers into a bowl until it resembles ricotta cheese, and then mix in the mustard, soy sauce, and nutritional yeast. Set aside.

In a pan or skillet, saute the onions in olive oil until slightly browned, and then add the tomatoes and mushrooms. After about three minutes, add the asparagus, garlic, and turmeric, saute for another minute. Add the lemon juice and let the mixture simmer until the asparagus looks done and tender. Turn off the heat.

 

Once slightly cooled, mix the skillet mixture into the bowl with the tofu. Fold in basil.

Transfer the mixture into a pie tin and place in the oven for 20 minutes. Switch to the broiler, and let the top brown about 2 minutes. Careful not to let it burn!

Let it cool about 10 minutes, and then it's ready to eat, or store for later. 

Never fear brunch again!

Kate