Tuesday, 16 August 2011

Asparagus and Sundried Tomato Frittata

This recipe from Yeah, That "Vegan" Shit blog turned out more like an omlette scramble rather than frittata(probably because I used a softer tofu) but it was soooo yummy. It wasn't much for dinner though. I'd probably use it more for brunch or double the recipe for dinner.

Asparagus and Sundried Tomato Frittata


400g extra-firm tofu, drained
1 Tbls soy sauce
1 tsp. mustard
1/4 cup. nutritional yeast
2 tsp. olive oil
1 onion, chopped
5 stalks asparagus, chopped
1/2 cup sun-dried tomatoes, finely chopped
3 cloves garlic, minced
1 tsp dried thyme
1/4 tsp turmeric
Juice of 1/2 lemon
1/4 cup. fresh basil leaves, torn into pieces


Preheat oven to 200°C.
Using your fingers, crumble and squeeze tofu into a bowl until it resembles ricotta cheese. Stir in soy sauce and mustard. Add nutritional yeast and mix well.
In an oven-proof pan, saute onions in olive oil until soft about 2 minutes.
Add asparagus and tomatoes and cook for 3 minutes.
Add garlic, thyme, and turmeric, saute for one minute.
Add lemon juice to deglaze pan and remove from heat.
Add tofu mixture and stir to blend. Fold in basil leaves.
Press mixture firmly into pan cook in oven for 20 minutes.
Optional - transfer to broiler to brown top, about 2 minutes.
Let frittata sit for 10 minutes prior to serving.

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