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When I’ve got tofu!

Last week’s meal of the week was the sausage/broccoli tofu frittata. This was a meal conceived by my mother and brought into existence by me. My mom had talked of making spaghetti before I’d dragged myself to work, had changed her mind by the time I got home, and defrosted a roll of ground soy sausage. “I wanted something different”, she said. I thought her idea was brilliant and rolled up my sleeves. Or rather, changed from my work clothes into my lounging at home clothes and hauled out the food processor.

I use Robin Robertson’s frittata recipe from her 1000 Vegan Recipes cookbook as a base. The recipe I have is for a roasted vegetable frittata and I’ve made it according to the directions once. Then, like I do with all my recipes, I start subbing. My favorite substitution this time around was black salt for the sea salt. I swear the mixture smelled like eggs before I went into the oven and, while I didn’t eat many frittatas before becoming vegan, I can’t believe anything made with eggs would be lighter or fluffier than my tofu concoction. Want to make your own amazing vegan frittata? Start with draining and pressing a 12oz package of tofu. I used extra firm because that’s what I had but firm makes an even lighter frittata. While the tofu is pressing, add a roll of ground soy sausage to a skillet. I find this stuff sticky and hard to break up but, if you cook it on low heat, it will separate once it starts to cook.

While the sausage is browning, prepare the broccoli. I had a 12oz package of frozen florets which wanted to be steamed for 7 minutes. Since I was baking the frittata for a half hour, I steamed them half the recommended time. Then, I prepared my egg substitute.

Crumble the tofu into the bowl of a food processor and add 2 TBSP Nutritional Yeast, 1 TBSP soy sauce, 1/2 tsp baking powder, salt and pepper. Blend thoroughly and then transfer to a mixing bowl. Fold in the sausage and broccoli and spoon into a pan. I used a glass pie pan. The frittata looks like this before baking:

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Then, bake the frittata at 425 degrees for 30 – 35 minutes. Let it sit for 10 minutes and you have a meal that looks like this:

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While I was taking care of the frittata, my mother rolled out some vegan biscuits.

May I just interject how much I love and appreciate my mother? She, and my step-father, have never once attempted to dissuade me from adopting a vegan diet. In fact, they both try the meals I make and have been surprised at how much they like some of the food. My step-father doesn’t like tofu if he has to eat it in chunks but he doesn’t mind tofu based dips and loves this frittata. My mom has turned herself into an extraordinary baker of vegan treats. I am sorry for all of you who have never had a chance to taste her dark chocolate-shredded wheat (Barbara’s Brand!) cookies. There aren’t words to express how much their acceptance and support has meant to me. All right; back on track.

Wedges of the frittata were served with organic salsa, one of my mom’s biscuits, and a small bowl of fruit salad sprinkled with chopped pecans. Best of all? I had enough frittata for two days of work lunches. I prefer not to use a microwave for cooking or re-heating but it’s my only option at work. This frittata doesn’t dry out when re-heated in a microwave for all of you facing the same limitation. Try it! Or, if you find a substitution of your own, please share it with me.

Better than Spaghetti!

Better than Spaghetti!

Want the recipe?

Sausage and Broccoli Frittata

1 roll ground soy sausage
1 package frozen organic broccoli florets
1 pound tofu, firm or extra firm, drained and pressed
2 TBSP Nutritional Yeast
1 TBSP Soy Sauce
1/2 tsp baking powder
Black pepper, to taste
Black salt-I used 1/2 tsp because the soy sausage is a little salty
1 pinch of cayenne pepper
Olive Oil

Preheat the oven to 425 degrees. Spread 1 TBSP olive oil in the bottom of a 9 or 10 inch tart or pie pan. Set aside.

Brown the soy sausage in a skillet over medium low heat. As the sausage cooks, it will be easier to break up into smaller chunks. Steam the broccoli 1/2 the packages recommended time.

Crumble the pressed tofu into a large blender of food processor. Add the nutritional yeast, soy sauce, baking powder, salt, pepper, and cayenne. Blend until smooth.

Transfer to mixture to a large bowl and fold in the broccoli and sausage. Once mixed, transfer to the prepared tart of pie pan.

Bake until center is firm and set, about 30 minutes. Let the frittata cool for 10 minutes before serving.