Italian Frittata

                                                                        

Serves: 4
What You Need

1 pound extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/4 cup nutritional yeast
1/4 teaspoon ground turmeric
2 teaspoons olive oil
1/2 cup onion, diced
1/4 cup mushrooms, chopped
1/4 cup sun-dried tomatoes, finely chopped
1 teaspoon dried thyme
2 garlic cloves, minced
1/2 lemon, juice of
1/2 cup spinach, chopped
1/4 cup fresh basil leaf, chiffonade

How to Make It
Preheat oven to 400 degrees F. 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 soy sauce, mustard, nutritional yeast and turmeric, then combine well.
In a small (8-inch) skillet, add the olive oil and sauté the onions for 2 minutes. Add the mushrooms, tomatoes, and thyme, and sauté for 3 additional 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 and basil leaves. Place the tofu back into the skillet and press down firmly in place.
Cook in the oven for 20 minutes. Transfer to the broiler to brown the top, about two minutes. Let the frittata sit for 10 minutes before serving. Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.