Sun-Dried Tomato & Roasted Pepper Frittata - Vegan

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps.
  • Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well.
  • In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
  • Add the Roasted peppers, sun-dried tomatoes and thyme, and saute for 3 more minutes.
  • Add the garlic saute for 1 minute.
  • Add the lemon juice, mix and remove from heat.
  • Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves.
  • Place the tofu back into the skillet and press down firmly in place.
  • Cook in the oven at 400 for 20 minutes.
  • Transfer to the broiler to brown the top, about two minutes.
  • Let the frittata sit for 10 minute before serving.
  • Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.
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