You gotta frittata

You have to eat this immediately, right?

I like rhymes and puns and also scrambled tofu. If that sounds gross to you, I say 1) I understand and once felt the same but 2) you are wrong because 3) you just haven’t eaten well-made tofu scramble yet and, finally, 4) puns and rhymes are where it’s at.

Also, I present this vegan Italian frittata that has made many of my mornings (and evenings, and afternoons) much sunnier/yummier. I found it during one of my trips down the rabbit hole we like to call Pinterest, here.

One additional note: this meal is carnivore and veggie-eschewing-boyfriend approved, so if you don’t like it…you’re probably broken. Best of luck with that.

Ingredients

• 1 lb extra firm tofu (drained)
• Half or whole link of Tofurky italian sausage (your call, chef)
• 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 Tbsp lemon juice
• 1/2 cup fresh spinach, chopped

• 1/4 cup fresh basil leaf, chopped
• A handful if Daiya mozzarella cheese, if you wish

Gets to cookin’…

All mixed up. In a good way.

1. Preheat the oven to 400 degress.
2. In a big mixing bowl, crumble the tofu through your fingers until it looks like white-ish scrambled eggs or ricotta cheese
3. To give the tofu a yellowish tint and eggy flavor, mix in the soy sauce, mustard, nutritional yeast and turmeric, and combine well.
4. Warm the olive oil in a medium skillet (I prefer cast iron, as we’re putting this in the oven and broiler, and they’re also better to bonk burglars over the head with), and sauté the onions for 2 minutes.
5. Add the Tofurky sausage, mushrooms, tomatoes, and thyme, and sauté for 3 more minutes.
6. Add the garlic and sauté for 1 minute.
7. Squirt in the lemon juice, mix and remove from heat.
8. Mix the cooked veggies and sausage in with your tofu in the bowl, then fold in spinach and basil leaves.
9. Smush the whole mixture back into the skillet, pressing down firmly with a spatula.
10. Bake for 20 minutes.
11. Sprinkle with Daiya cheese, if you like, and pop the whole shebang into the broiler to melt the cheese and brown the top (no more than 2 minutes).
12. Let the frittata sit for 10 minutes before serving.
13. Cut into pie-like slices, if you’re fancy. Or, if you’re me, just stand over the stove and eat it out of the skillet with a fork.

Yummy, right?

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