Quiche seems to be one of the staple dishes that meat eaters serve to their vegetarian friends. I often have friends confess that they just don't know what to do with me now that I am vegan.This frittata is definitely what they should do. But considering how easy it was to make, I could just bring it myself. Never mind BYOB, I 'll make it BYOQ.
Italian Frittata
1package firm tofu (I used President's choice herb tofu)
1 tbsp. soy sauce
1 tsp. Dijon mustard
1/4 cup nutritional yeast
1/4 tsp ground turmeric
2 tsp olive oil
1/2 cup onion, diced
1/4 cup mushrooms, chopped
1/4 cup sun-dried tomatoes, finely chopped
1 tsp dried thyme (personally, I would use less next next time)
2 garlic cloves, minced
juice of half lemon
1/2 cup spinach, chopped
1 tsp dried basil or 1/4 cup fresh basil
Preheat oven to 400F. (I used a toaster oven instead). In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps. Mix in the soy sauce, mustard, nutritional yeast and tumeric, then combine well.
In a small skillet, add the olive oil and saute the onions for 2 minutes. Add the mushrooms, tomatoes and thyme and saute for 3 more minutes. Add the garlic and saute for 1 minute. Add the lemon juice, mix and remove from heat. Transfer the cooked onion mixture to the tofu and combine well; fold in spinach and fresh basil (If using dried basil, add at same time as you add the thyme). Place the tofu back into the skillet and press down firmly in place.
Cook in the oven for 20 minutes. Let the frittata sit for 10 minutes before serving. Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.
