For me this is one of those recipes that shows you how a Vegan Lifestyle can be creative and also doesn't mean going without some favorite foods. Who would have thought that a Frittata could easily be made Vegan yet taste just as great as it's egg based counterpart. Tofu is the star of the show here but cooked in a different way.
I hear from way too many people that they "tried Tofu once and it was nasty". Like any ingredient preparation is the key and I feel badly for anyone that has not had it cooked right. Come over to the ED Veg kitchen and I promise you'll have a different experience.
1 Drained block of Extra Firm Tofu
1 Cup Chopped Fresh Broccoli
1 Medium Tomato, chopped
1 tsp Dijon mustard
1 TBSP Soy Sauce
1/4 Cup Nutritional Yeast
1 small onion chopped
2 Cloves Garlic Chopped
1 TSP Fresh chopped Rosemary
1 TSP Fresh chopped Sage
2 TBSP Fresh chopped Chives
1 TSP ground Tumeric
1/4 Cup Shredded vegan Cheese
1 TBSP Lemon Juice
Salt and Pepper to taste
Preheat Oven to 400. In a bowl mix the Tofu with a fork until it's the texture of cottage cheese, about 1 minute. Mix in the Nutritional Yeast , Soy Sauce, and mustard. Set aside
Saute Onions, Garlic, Tomato, and Broccoli until cooked. Mix in the spices and saute another minute. Mix into the Tofu.
Press mixture down into a cast iron skillet and top with shredded Vegan Cheese. Bake for about 20 minutes. Turn on broiler and brown top, watching carefully to avoid burning.
Let side for 15 minutes before serving which will firm things up.