Asparagus and Sun-Dried Tomato Frittata

posting for safe-keeping.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb extra firm tofu
• 1  tablespoon soy sauce
• 1  teaspoon Dijon mustard (yellow will work fine if you like that better)
• 1⁄4 cup nutritional yeast
• 2  teaspoons olive oil
• 1⁄2 cup onion, cut into 1/4-inch dice
• 3  stalks asparagus, rough ends discarded, cut into bite-sized pieces
• 1⁄4 cup sun-dried tomato packed in oil, finely chopped
• 2  garlic cloves, minced
• 1  teaspoon dried thyme
• 1⁄4 teaspoon ground turmeric
• 1⁄2  lemon, juice of
• 1⁄4 cup fresh basil leaf, torn into pieces

Directions

1. preheat oven to 400°F
2. in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.
3. mix in the soy sauce and mustard.
4. add the nutritional yeast and combine well. set aside.
5. in a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
6. add the asparagus and sun-dried tomatoes, saute for 3 more minutes.
7. add the garlic and thyme and turmeric, saute for 1 minute.
8. add the lemon juice to deglaze the pan; turn off the heat.
9. transfer the onion mixture to the tofu mixture and combine well.
10. fold in the basil leaves.
11. transfer back to the skillet and press the mixture firmly in place.
12. cook in the oven at 4ooF for 20 minute.
13. transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn).
14. let the frittata sit for 10 minute before serving.
15. cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.