Asparagus Tofu Frittata (gluten free and vegan)

Asparagus Tofu Frittata

Adapted from Vegan With A Vengeance

 

This is one of the first recipes in the book Vegan With A Vengeance, written by the lovely women at the Post Punk Kitchen. There are two great things about this recipe. First, you can eat it for any meal. It's similar to a tofu scramble, so it's perfect for breakfast or brunch. I dressed it up with a side of broccoli and had it for dinner. Second, you can throw whatever you like in to the mix. I included asparagus, tomatoes, and artichoke, but you could easily add your favorite veggies.

This recipe is gluten free and vegan.

Ingredients:

• 1 lb extra firm tofu (a little more than one carton, although you could get away with one carton's worth if you didn't want to buy extra)

• 1 Tbs. mustard

• 1/4 to 1/2 cup gluten-free nutritional yeast, depending on how flavorful you want the tofu (I used a brand called Kal)

• 1 Tbs. gluten-free soy sauce 

• 1 Tbs. oil for frying

• 1/2 of a medium-sized purple onion

• 4 stalks of asparagus

• 1 small jar of marinated artichoke*

• 1 small jar of sun-dried tomatoes, chopped*

• 2 cloves garlic, minced

• 2 Tbs. thyme

• 1 tsp. turmeric

• 1/4 cup fresh basil, chopped

* I couldn't find sun-dried tomatoes, so I used an artichoke/tomato tapenade that I found at the grocery store.

Supplies:

• An 8-inch oven-safe pan (a frying pan, cake pan, or pie pan will work fine)

• Skillet

Preheat the oven to 400°F

1) Crumble the pound of tofu into a bowl. Add the mustard and nutritional yeast to taste. Combine.

2) Sauté the onion, asparagus, artichoke, and tomatoes until tender. Add the garlic, thyme, and turmeric. Sauté for an additional minute.

3) Add the veggie mixture into the tofu mixture. Combine. 

4) Add the chopped basil. Combine.

5) Press the mixture in to your pan.

6) Bake at 400°F for 20 minutes. Then broil on the top rack for 2 minutes.

7) Let the frittata sit for 10 minutes before cutting and serving. Enjoy!