Sunday Supper Frittata

Vegan by Robin Robertson

P. 128

Sunday Supper Frittata

Makes 4 servings

·         1 tablespoon olive oil

·         1 small yellow onion, minced

·         1 cup sliced white mushrooms

·         2 cups chopped fresh spinach

·         1 large potato, peeled, cooked and chopped

·         Salt and pepper

·         1 pound firm tofu, well drained

·         1 tablespoon plain unsweetened soy milk

·         1 tablespoon cornstarch

·         ½ teaspoon onion powder

·         ½ teaspoon dried basil

·         ½ teaspoon ground fennel seed (optional)

·         ¼ teaspoon turmeric

Here is the uncooked frittata put together. It includes the sauteed vegetables underneath and the blended tofu, soymilk and nutritional yeast on top. 

1.       Preheat oven to 375. Lightly oil 10-inch deep dish pie plate or round 2-quart casserole dish.

2.       In large skillet, heat oil. Add onion, cover and cook until softened, about 10 minutes. Add mushrooms and spinach and cook until mushrooms are soft and spinach is wilted, about 3 minutes.

3.       Add potato and cook to heat through, about 3 minutes longer. Season with salt and pepper.

4.       Spread cooked vegetables into bottom of prepared baking dish.

5.       In blender, combine tofu, soy milk, yeast, cornstarch, onion powder, basil, fennel, and turmeric. Add ½ teaspoon of salt and ¼ teaspoon of pepper and blend.

6.       Spread tofu mixture evenly over vegetables. Cover tightly with foil and bake for 30 minutes. Remove foil and bake 10 minutes longer to allow top to become golden brown. Cut into wedges and serve hot.

The finished dish: browned and warmed all the way through, served hot!