Tofu Frittata

This is a spicy vegan recipe that takes advantage of the firmness of organic tofu as a substitute for eggs. Great snack food for kids (of all ages). 

Ingredients: 

1 pound organic extra firm tofu 

1 tablespoon extra virgin olive oil 

2 fresh asparagus spears (chopped) 

¼ cup onion (diced) 

¼ cup chunky salsa (drained of excess liquid) 

1 teaspoon turmeric 

10 black olives (sliced) 

1 tablespoon nutritional yeast 

Salt and pepper to taste 

Directions: 

Preheat oven to 375 degrees.

Drain tofu. Slice in half so you end up with two squares about ½ inch high. Press between paper towels until most of the excess moisture is absorbed. Crumble tofu into a bowl and set aside. 

Heat olive oil on medium heat. Sauté asparagus for about 2-3 minutes. Add onion and continue to sauté for a minute or two. Add salsa and turmeric. Continue cooking until liquid starts evaporating (doesn’t take long!). Add the olives. Continue heating until almost all of the liquid is gone and everything seems tender but not mushy. Add this mixture to the crumbled tofu and mix in nutritional yeast. 

Press mixture into a casserole dish or pie pan and bake for about 30 minutes. Once the top is brown and firm and the middle doesn't jiggle, call it done. Serve warm or cold. Your choice. I like it best after it has been refrigerated for about an hour.