Asparagus Frittata

Eggs need not apply. This frittata is vegan and just as delicious, if not more than the traditional egg laden version. This recipe was sent to me by a dear friend, who clipped it out of the Hartford Courant. Unfortunately, I could not find the original post to credit the chef, so I changed it up a bit. I never follow a recipe down to the T, anyway. This is my version:

Ingredients:

1 bunch of fresh asparagus (snap off the tough ends and rinse)
1 small red bell pepper, chopped
3 cloves of minced garlic
Olive oil to saute vegetables
1/2 cup soy cheese, such as Daiya

1 lb of firm tofu, drained
1/4 cup water
1 tbsp oil
salt, pepper, onion powder (1 tsp)
1/2 a teaspoon turmeric (for color)


Rinse and chop veggies and sauté in a couple tbsp of olive oil until soft.  Meanwhile, place rained tofu in blender or food processor with water, turmeric and spices. Process and drizzle in oil until smooth and creamy. take veggies off heat and mix in cheese. Toss until cheese is melted then add tofu mixture and spoon into 9 inch greased pie plate. Bake at 350 degrees until set, 45 minutes. Cool 10 minutes before slicing and serve with salsa if desired.

Rinse the asparagus.

Saute veggies in oil.

Process tofu until smooth.

Baked!

Breakfast Burrito made the next day with the leftover frittata!

Roasted Veggies & Tofu

Roasting veggies in the oven is easy and the end result is a crispy, colorful and flavorful side dish.

Cut up into large chunks one red bell pepper, two small zucchini squash, a small package of baby bella mushrooms (10-12), and a large red onion. Or cut up whatever vegetable mix you like. Toss in a balsamic dressing or oil and vinegar. Season with salt & pepper and Italian seasonings. Bake at 350 degrees for about 30 minutes or until the vegetables are cooked to your preferred doneness.

Press your tofu before preparing the vegetables. Wrap your extra firm tofu in a clean towel and place a small pan or heavy dish on top of the wrapped package. This will get rid of the excess moisture. Sprinkle both sides  with salt, black pepper, garlic powder, and cayenne pepper. Slice your tofu into half inch slices and fry (YES, FRY!) in corn oil, flipping once carefully, to brown both sides. Remove and drain on paper towels and immediately sprinkle lightly again with your spices. Crispy and yummy! To minimize the fat content, the tofu can be dredged in the spices and baked on parchment paper in a 350 degree oven for about 20 minutes turning mid way.