I bought another cookbook: Vegan with a Vengeance. It’s by the same person who wrote Veganomicon. I bought it because of this–Asparagus and Sun-dried Tomato Frittata–recipe. I was at the bookstore, flipping through cookbooks and I saw the recipe. It sounded delicious and I actually had all the ingredients.
I decided to make it into a sandwich because earlier in the week a made a loaf of Light Wheat Bread from The Bread Baker’s Apprentice. In anticipation (I’m good), I veganized the bread recipe because I knew I would want a sandwich on Vegan Tuesday. Instead of powdered milk, I used powdered soy milk. I also made sure to use shortening and sugar, instead of butter and honey. You can find the recipe for the bread at Smitten Kitchen, HERE.
Asparagus and Sun-dried Tomato Frittata
From Vegan with a Vengeance.
- 1 pound extra-firm tofu, drained
- 1 tablespoon soy sauce
- 1 teaspoon mustard
- 1/4 cup nutritional yeast
- 2 teaspoons olive oil
- 1 onion, cut into 1/4-inch dice
- 5 stalks asparagus, trimmed and cut into one inch pieces
- 1/4 cup sun-dried tomatoes, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon turmeric
- Juice of 1/2 lemon
- 1/4 cup fresh basil leaves, torn into pieces
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, sauté onions in olive oil until soft about 2 minutes. Add asparagus and tomatoes and cook for 3 minutes. Add garlic, thyme, and turmeric, sauté 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.
Check out Veggie Num Num‘s Vegan Tuesday HERE.