Asparagus and Sun-dried Tomato Frittata

                          from Vegan with a Vengeance

N/A raved about this frittata so strongly (he said it was up there as one of the best things I've ever made) that I actually was a bit concerned that he was going to shit rainbows. Then again, part of me thinks that he may have just been trying to suck up to make up for a douchey comment he made to me right before we ate dinner. So really: it's hard to say.

But I guess that just means you should probably go ahead and make it yourself and be the judge.

Me, I thought it WAS quite good as well. But I also easily ate half of this and could've eaten more, so take that into consideration if you decide to cook this for company.

INGREDIENTS:

• 1 lb. extra-firm tofu, drained


• 1 T. soy sauce


• 1 t. mustard


• 1/4 c. nutritional yeast


• 2 t. olive oil


• 1 onion, cut into 1/4-inch dice [I omitted cuz N/A hates onions]


• 5 stalks asparagus, trimmed and cut into one inch pieces


• 1/4 c. sun-dried tomatoes, finely chopped


• 3 cloves garlic, minced


• 1 t. dried thyme


• 1/4 t. turmeric


• Juice of 1/2 lemon


• 1/4 c. fresh basil leaves, torn into pieces

DIRECTIONS

Preheat oven to 400-F.

Using your fingers, crumble and squeeze tofu into a bowl until it resembles ricotta cheese. Stir in soy sauce and mustard. Add nutritional yeast and mix well.

In an 8-inch oven-proof skillet, saute onions in olive oil until soft about 2 minutes. Add asparagus and tomatoes and cook for 3 minutes. Add garlic, thyme, and turmeric, saute for one minute. Add lemon juice to deglaze pan and remove from heat. Add contents to tofu mixture and stir to blend. Fold in basil leaves.

Transfer combined mixture to skillet and press firmly into pan. Place skillet in oven and cook for 20 minutes. Transfer to broiler to brown top, about 2 minutes. Watch it closely! You don't want it to burn.

Let frittata sit for 10 minutes prior to serving.

Serves 2-4.


(Recipe from Vegan with a Vengeance, reposted at Pink Stripes with a few alterations)