Category Archives: Tofu

Italian delight frittata

Italian Delight served with home-made Rosemary black pepper ciabatta

I thought I better follow up my last entry with a hearty breakfast option that is also heart healthy AND a lot more respectful of the waistline.  TOFU HATERS CONTINUE TO READ, OPEN YOUR MIND, AND GIVE THIS A TRY!  IT IS MY PLAN TO BRING YOU OVER TO THE LIGHTER SIDE WITH THIS TASTY DISH!!

Sadly many of you have never had tofu done right and would rather skip breakfast (and reading this post) over trying this ridiculously delicious frittata.   I must confess that just a few short years ago I was right there with you, running for the door when tofu was mentioned.  My first experience with tofu was with a flavorless, oddly textured patty, at which point I vowed I would never go THERE again!  Thankfully, a very patient friend of mine encouraged a reintroduction and I was completely blown away…it was fantastic!  I can’t and won’t say that I eat a ton of tofu today, but I definitely enjoy it and at times really LOVE IT!  This dish is one of my many tofu loves!  There is so much great flavor in every bite and the texture is such that you will not even get that you aren’t eating eggs!  I know this dish will change your attitude about this really versatile alternative to meat, so give it a try and you are welcome!

Tofu Frittata

Servings:  4

  • 1 # extra firm tofu, drained
  • 1 T soy sauce
  • 1 t dijon mustard
  • 1/2 c nutritional yeast
  • 1 small white onion, finely chopped
  • 1 bunch of asparagus, roughly chopped
  • 1/4-1/2 c sun dried tomatoes, finely chopped
  • 1/4-1/2 c artichokes, roughly chopped
  • 1-2 t oil from the jar of sun dried tomatoes or EVOO
  • 2-3 cloves of garlic, finely chopped
  • 1 t dried thyme or 1 T fresh thyme (my preference)
  • big pinch of tumeric (approx 1/4-1/2 t)
  • juice from 1/2 lemon
  • 1/4 c fresh basil leaves torn into pieces

Tofu in the scrambled egg consistency

Preheat oven to 400 degrees F.  Using your fingers, crumble the tofu until it resembles the texture of scrambled eggs.  Mix in all other ingredients well using your fingers (like making meatloaf).  Put it in a lightly greased (PAM cooking spray is works great!) casserole dish or non-stick pan.  Bake for 20 minutes then broil for 2-5 minutes, until the top browns just a little.  Serve with a side of fresh fruit and some whole grain toast.