Sesame Tofu Frittata with Asparagus

I’m going to give a little disclaimer and let you know that attempting to make this actually didn’t work out so well for me.  Usually I just try and pretend that the  failed recipes I don’t include on here never really happened, but I’ll let someone else try and make this correctly because it has a lot of potential to be awesome.

Also, I took the shiitake mushrooms out of this because yuck.  But if fungi are your thing, by all means throw them in.

  • 1/2 tbsp sesame oil
  • 1 carrot, cut into matchstick-size strips (I cut mine way too huge… the smaller the better)
  • 3 scallions, sliced diagonally
  • 2 cloves garlic, minced
  • 1 tbsp sesame seeds (optional)
  • 1 tbsp soy sauce
  • 1/2 container firm tofu, drained
  • 1/4 c whole wheat flour
  • 1 tbsp nutritional yeast
  • 1/2 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp turmeric
  • 1/2 c unsweetened soy milk
  • 1 tbsp olive oil
  • 7 oz fresh asparagus

This takes a while, so be prepared.

Preheat the oven to 400 F.  Heat the sesame oil in a large saute pan over medium-high heat.  Add the carrots, scallions, 1/2 of the garlic, and sesame seeds and saute until tender, about 5 minutes.  Stir in the soy sauce and set aside.

Blend the tofu, flour, nutritional yeast, cornstarch, salt, turmeric, and remaining garlic in a food processor until smooth.  With the machine running, slowly add the soy milk and olive oil.  Process until thick.

Heat a heavy nonstick pan over medium heat.  Spoon the carrots, scallions, and garlic onto the pan, and pour the tofu mixture on top of that.  Cover and cook until the tofu begins to simmer in the center.  Decrease the heat to low and continue cooking for about 8 minutes.

Thennn you’re supposed bake it for 45 minutes.  But I decided to try and be crafty and just cook it for a really long time. That was a poor decision.  As was not using a nonstick pan.

For the asparagus topping, just place them on a baking sheet, drizzle with olive oil, sprinkle with salt, and set in oven for about 10 minutes.  Then throw it on top of the frittata, so it looks approximately like this:

And it was good! But not baked through at all, obviously, since I cooked it instead (rookie mistake, right?).  I still definitely recommend this dish, especially as an additional egg/omelette-replacer in the morning.  It’s flavorful and hearty, which I like for breakfast.  Enjoy!!!

 

 

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