Tofu Frittata With Asparagus & Sundried Tomato
Tofu frittata with asparagus, sun-dried tomatoes, and fresh basil. Mashed tofu baked in a skillet until golden and set. No blender, no starch, no fuss. Ready in 30 minutes and perfect for a springtime brunch.
Ingredients
- 1 14- oz block extra-firm tofu
- 1 tablespoon tamari or soy sauce
- 1 teaspoon Dijon mustard yellow will work fine if you like that better
- 1/4 cup nutritional yeast
- 2 teaspoons olive oil
- 1/2 cup onion 1 small, cut into 1/4-inch dice
- 4 ounces asparagus about 6 medium stalks, rough ends discarded, cut into bite-size pieces
- 1/4 cup sun-dried tomatoes packed in oil finely chopped
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/4 teaspoon ground turmeric
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil leaves torn into pieces, plus extra for garnish
Instructions
- Preheat the oven to 400°F.
- In a mixing bowl, mash the tofu until it resembles ricotta cheese. This should take about a minute. Mix in the soy sauce and mustard. Add the nutritional yeast and combine well. Set aside.
- Heat an oven-safe 8-inch skillet over medium heat. Sauté the onion in the olive oil for 2 minutes. Add the asparagus and sun-dried tomatoes and sauté for about 3 more minutes. Add the garlic, thyme, and turmeric and sauté for 1 more minute. Add the lemon juice to deglaze the pan and turn off the heat.
- Transfer the onion mixture to the tofu mixture and combine well. Fold in the basil leaves. Transfer back to the skillet (or into a greased 8 inch pie plate) and press the mixture firmly in place.
- Cook in the oven at 400°F for 20 minutes. If you like, transfer to the broiler to brown the top, about 2 minutes (keep a close eye on it so as not to burn it).
- Let the frittata sit for 10 minutes before serving. Cut into four slices and lift each piece out with a pie server to prevent the frittata from falling apart. Garnish with extra fresh basil and fresh black pepper.
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