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Christian Vegetarian Association Presents:
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Tofu Spinach Frittata
(http://www.bittersweetblog.net)Ingredients:
1 16-Ounce Package Silken Tofu
1 Tablespoon Soy Sauce
1 Teaspoon Spicy Mustard
1 Tablespoon Nutritional Yeast
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Tumeric
1 Teaspoon Lemon Juice
1 1/2 Cups Frozen Spinach
1/2 Medium Onion
3 Cloves Garlic, Minced
Preparation:
- Preheat your oven to 400 degrees, grease an 8 inch cake pan and set aside.
- Get out your food processor and toss in your tofu, along with all the spices. Puree so well that it makes you nervous. (I honestly thought I had overdone it and made frittata mousse, but that’s actually kind of what you’re aiming for.)
- In a small skillet, saute your onions until translucent and deliciously fragrant. Throw in the garlic, and cook for another minute or two. Remove from heat and combine with your [thawed, if originally frozen] spinach.
- Add to tofu mixture, and make sure all the veggie bits are evenly distributed in the tofu.
- Pour into the cake pan and slide into the oven for 25 – 30 minutes. Perhaps to would help to set it under the broiler for a bit to brown the top further.
- Cut into fourths, it makes 4 relatively small portions. I might suggest making a sizable side to go with it, or at least cooking up more “Smart Bacon” than I did! .
Your question and comments are welcome
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