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Broccoli and Sun-dried Tomato Frittata
Variation of a recipe from Isa Chandra Moskowitz's Vegan with a Vengeance
Diane brought this to our summer potluck in Portland.
450 g 1 pound extra-firm tofu
15 ml1 tablespoon soy sauce
5 ml1 teaspoon Dijon mustard
59 ml1/4 cup nutritional yeast
10 ml2 teaspoons olive oil
120 ml1/2 cup onion (1 small), cut into 1/4-inch dice
120 ml1/2 cup chopped broccoli florettes
59 ml1/4 cup sun-dried tomatoes packed in oil, finely chopped
2 cloves garlic, minced
5 ml1 teaspoon dried thyme
1 ml1/4 teaspoon ground turmeric
Juice of 1/2 lemon
59 ml1/4 cup fresh basil leaves, torn into pieces
Preheat oven to 400 degrees F.
In a mixing bowl, crumble the tofu and squeeze through your fingers 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.
In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes. Add the broccoli and sun-dried tomatoes, and saute for 3 more minutes. Add the garlic, thyme, and turmeric, saute for 1 more minute. Add the lemon juice to deglaze the pan; 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 and press the mixture firmly in place. Cook in the oven at 400 degrees F for 20 minutes. 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 4 slices and lift each piece out with a pie server to prevent the frittata from falling apart. If it does crumble a bit, don't fret, just put it back into shape.
Diane wrote: I added several tablespoons of garbanzo flour and threw in a number of cut up pre-cooked potatoes in order to help the frittata hold together more like a casserole.