Mushroom and Sun-dried Tomato Frittata

[Guest guest]

This is a recipe I found in " Vegan with A Vengeance " by Isa Chandra

Moskowitz which I have checked out from our library. This will be my

first recipe trying tofu. My hubby like mushrooms--hopefully he'll at

least taste this. Where is nutritional yeast found in the grocery

store? Please feel free to give me any advice about this

recipe--thanks. (And, Donna, if you're wondering why I'm not trying

your tempeh recipe it's because I have to drive 15 miles just to get

the tempeh!)

 

Mushroom and Sun-dried Tomato Frittata

1 pound extra-firm tofu

1 tablespoon soy sauce

1 teaspoon Dijon mustard (yellow OK too)

1/4 cup nutritional yeast

2 teaspoons olive oil

1/2 cup onion, cut into 1/4 inch dice

1 cup sliced mushrooms

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

2 cloves garlic, minced

1 teaspoon dried thyme

1/4 teaspoon ground tumeric

juice of 1/2 lemon

1 tablespoon fresh basil (originally called for 1/4 cup but I changed)

 

Preheat oven to 400 degrees. 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.

Saute the onion in the olive oil for 2 minutes. Add the mushroom and

sun-dried tomatoes, saute for about 3 more minutes. Add the garlic,

thyme, and tumeric, 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 basil leaves. Press mixture in

place in pie plate (or 8 inch oven-proof skillet.) Cook in oven at

400 for 20 minutes. Transfer to the broiler to brown the top, about 2

minutes (keep a close eye on it so as not allow it to burn). 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.