Tofu Tuesday

How about a little tofu goodness for this post? One of my goals last year was to make friends with tofu. I mean, nobody tells you what to do with this stuff. After much research on the web and in cookbooks, I began to try and use tofu at least once a week. And I'm proud to say that tofu and I are buddies, we hang out a lot and we enjoy each other's company.

Tonight I made my version of tofu frittata. It is easy and oh so good. And, it's very easy to change this one up, depending on the veggies you have on hand.

1 package tofu, pressed and drained for about 20 min
1 small diced onion
1 medium diced zucchini
2 diced Roma tomatoes
handful of spinach
shredded Daiya cheddar cheese
turmeric
arrowroot powder
dried basil
salt and pepper
1 T olive oil

Preheat the oven to 375. Heat the oil in pan over medium heat, preferably one that you can easily transfer to the oven, then add the diced onions and zucchini

As onions begin to soften, add tomatoes

 

As this lovely mixture is sauteing, crumble up your tofu into a blender or food processor. Dissolve 1 T of arrowroot powder in 2 T of water, add to tofu. Sprinkle in turmeric, salt and pepper and basil. Blend until creamy. I usually find the need to add in just a small amount of water for a creamy texture/consistency. I use the vegan's best friend, my Vitamix.

 

I then throw in a handful (or 2) of fresh spinach

 

 

We are now ready to turn off heat and add tofu mixture. I spoon it over my veggies and then smooth it out, sprinkling it liberally with Daiya shredded cheese. It is now ready to transfer into oven, baking for about 30-35mins (only you know how hot your oven gets)

 

 

I usually turn off the oven and use the broiler on high for about 3 mins at end to brown it up a bit. Let that baby cool a little, cut it up and brunch (or dinner in my case) is served!!

 

 

This photo does not do this dish justice. It is so yummy! I like to garnish mine with a little sliced avocado and maybe a piece of gluten free toast with some Earth Balance. I also admit to putting a little ketchup on mine, I guess because this is how I used to like my omelets, back in the day. A little hot sauce never hurt anyone either.

 

This turns out on the thin side when made in this type of pan, but it can also be baked in a smaller pan to make the dish thicker. I've also made by placing mixture in extra large muffin tins, so that they come out individually sized. And as I said before, very easy to sub different veggies and spices to create a whole different taste!

 

Enjoy!!!!!!!