It's bright and sunny outside. The snow is still fresh on the ground. With a cup of tea in hand, I read the news online; if I had a fresh newspaper, it would be a perfect world. I wonder what to make for brunch, running a list of available ingredients in my mind. Asparagus, sundried tomatoes, kalamata olives cured in oil..all the makings for a frittata.
– Pre-heat the oven to 400 degrees.
– Crumble about 20 oz firm tofu with your hands. Add 1 tbsp soy sauce, 1 tbsp coarse ground mustard, 1/3 cup nutritional yeast, 1 tbsp milled flaxseed. Squeeze through your fingers until smooth.
– In some olive oil, saute chopped asparagus (I used 10 stalks), 1/2 cup chopped sundried tomatoes, 1/4 cup sliced kalamata olives. Cook for a couple of minutes. Add some thyme, turmeric, lemon juice, salt to taste.
– Mix the vegetables with the tofu. Add a handful of shredded fresh basil leaves.
– Smooth out the mixture in an iron skillet. Top with a sliced tomato and bake for twenty minutes.
– Put the skillet under the broiler for a couple of minutes to brown the top. Cool for ten minutes.
– Serve with your favorite sauce. I used fresh marinara.
The frittata is delicious. Since I have never eaten the kind made from eggs, its hard to make a comparison, but this is perfect for a Sunday brunch. Now for another cup of tea.