1 package of extra-firm tofu, drained and slightly pressed
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/4 cup nutritional yeast
2 teaspoons olive oil
1/2 cup onion, diced
4 small Yukon Gold potatoes, chopped
1 zucchini, sliced
4 or 5 dried Shitake mushrooms, sliced and rehydrated
salt and pepper
1/4 teaspoon ground turmeric
Juice of 1/2 lemon
1 sprig of fresh rosemary
Preheat oven to 400F.
In a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. This should take about a minute. Mix in the soy sauce and mustard. Add the nutritional yeast and combine well. Set aside.
In a small (8-inch) skillet, saute the potatoes, zucchini and onions in olive oil until soft. Add the garlic, mushrooms, salt, pepper and turmeric, saute for about a minute. Add the lemon juice to deglaze the pan; turn off heat. Transfer potato mixture into the tofu mixture and combine well. Fold in rosemary leaves. Transfer back to skillet and press the mixture firmly in place. Cook in the oven at 400F for 20 minutes. Transfer to broiler to brown the top, about 2 minutes (keep a close eye on it so as not to burn it). Let the frittata sit for 10 minutes before serving. Cut into pizza-like slices (about 8) and lift each piece out with a pie server to prevent the frittata from falling apart. If it does crumble a bit (which mine did), don't fret, just put it back into shape or eat as is.
We also had a nice mixed greens salad courtesy of our garden:
Spicy spring mix
Baby (practically pre-natal) spinach