Italian Frittata








This is my friend, Melanie's recipe. I'm sure you will love it as much as I do.

1 package firm tofu, (just drained, but not pressed) 
1/4 cup nutritional yeast (gluten-free)
1 Tbsp soy sauce (gluten-free)
1 tsp Dijon mustard
1 tsp dried basil 
1/2 tsp dried thyme
1/4 tsp ground turmeric

2 tsp olive oil
1/2 cup onion, diced
1/2 cup mushrooms, chopped
1/8 cup sun-dried tomatoes, finely chopped
1 tsp garlic, minced

juice of a half lemon
1/4 cup spinach, frozen and chopped kind, squeeze out the water


ketchup (optional top or on the side)

 
Preheat oven to 400F. 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 nutritional yeast, soy sauce, basil, mustard, thyme and turmeric; combine well.

In a small skillet, add the olive oil and sauté the onions for 2 minutes. Add the mushrooms and tomatoes; sauté for 3 more minutes. Add the garlic and sauté 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. Press the tofu mixture down firmly into a non greased ceramic bread loaf sized pan.

Cook in the oven for 20 minutes. Let the frittata sit for 10 minutes before serving. Carefully cut into slices and lift each piece with a pie server to prevent it from falling apart. Serve with a bit of ketchup on the side or drizzle a small amount on top. Serves 4