Hello Ann Mushroom and Sun-dried Tomato Frittata

[Guest guest]

This recipe looks fine. Let us know how it tastes.

I've never tried to make one without eggs in it.

When you go get tempeh grab a few packages and toss them in your

freezer so you don't have to make your long trip often.

 

Chico

 

, " ann1083 " <ann1083

wrote:

>

> 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.

>