Saturday, February 25, 2012

Vegan Broccoli & Onion Frittata

I've said it before and I'll say it again, I love tofu! Tofu tofu tofu. I'm not a vegan but I don't like eating eggs on their own very often (ie. scrambled, in a frittata). So this tofu frittata (actually it was supposed to be a quiche but why not simplify it, do without the crust and have it with a side of brown rice instead?) sounded great to me.

Broccoli, onion and herbs are sauteed, then some of the mixture is pureed with tofu and cashews, then baked in the oven. I really enjoyed it and would definitely make it or a variation of it again. E thought it wasn't flavourful enough (I disagree) and could only taste the tofu - but he's sensitive to the flavour of soy, as in he can always tell that it's there and it stands out to him.

What are you guys up to today? I finished a book this morning then went to the gym. I feel like just staying in the rest of the day and catching up on TV. Sometimes you just need those days to stay home and relax.

If this sounds good, you might also like:
Broccoli Slaw
Maple Miso Glazed Tofu with Broccoli and Butternut Squash
Savoury Vegetable Cheesecake
Curried Scrambled Tofu with Wilted Greens

Vegan Broccoli & Onion Frittata
Adapted from Vegan Brunch

Serves 4 as a main (with rice)

1 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
3 1/2 cups finely chopped broccoli
1 tsp dried thyme
1/2 tsp dried tarragon
1/2 tsp turmeric
3/4 tsp salt
Freshly ground black pepper
1/2 cup raw unsalted cashews
1 pound extra-firm tofu
1 tbsp Dijon mustard

Preheat oven to 350F. Prepare a 9 inch pie plate by greasing it with 1/2 tbsp oil.

Heat a large pan over medium heat with 1/2 tbsp oil. Saute the onion and garlic for about 3 minutes. Add the thyme, tarragon, turmeric, salt and pepper and stir, then add in the broccoli. Cook for 10 minutes, until broccoli is soft.

In a food processor, pulse the cashews into fine crumbs. Crumble the tofu into the food processor and add the mustard. Process until relatively smooth. When the broccoli mixture is done cooking, add one cup of it to the food processor and pulse a few times to combine.

Transfer the cashews mixture to a big bowl, add the rest of the broccoli mixture and stir together. Dump it into the prepared pie plate, pressing it down and smoothing the top. Bake for 40 minutes, and let cool for 5 minutes (to set) before serving.


janet @ the taste space said...

This looks great, Ashley! I must have become so accustomed to tofu that I don't notice its taste that much... although, throw celery, beer or coffee in there and my radars go off!!

I love lazy days! R and I are in New Hampshire this weekend and it is a total nothing day today while hanging out with friends. :) I stole the laptop instead of joining for round 2 of Settlers of Catan. ;)

Ricki said...

I've got that coobook--gotta give this a try. Crustless is the way to go! (And I love tofu, too: tofu, tofu, tofu!!!) :D

Anonymous said...

I had that last weekend and thought it was incredibly flavourful, I would totally eat it over and over again.
I had a dentist appointment this morning (whoopty doo) and am now searching online for something tasty/healthy to make for dinner, have any favourites Ashley? I know you've got a lot of good ones on here.

eatme_delicious said...

Janet: Whaat how could you opt for computer over Settlers?? It's been too long since I played that game. :)

Maggie: I went to the dentist last weekend! :) Hm well by now you've probably figured out what to have for dinner - hopefully it's yummy. The sweet potato and peanut soup I just posted was delicious!

Johanna GGG said...

Vegan food is a great option for people like you and I who don't like eggs - I love all the tofu egg substitutes but just couldn't face the egg versions - love the sound of this fritatta with tofu and cashews because I love both but cashews can be a bit rich and tofu can be a bit light.

Busy day of entertaining and everything seems a bit harder when it is really hot - am looking forward to the cool change (I know it seems odd to hear that in a canadian winter but when it is 38 C a cool breeze is beautiful)

Joanne said...

I actually LOVE the flavor of tofu but I'm actually probably one of the few who even thinks it has a flavor. This frittata sounds delicious to me!

Hannah said...

Fellow tofu-lover over here! This sounds great, perfect for healthy brunch offering.

andrea412 said...

I just made this and it was scrumptious! I added a bit of nutritional yeast for the heck of it and some tomatoes on top. I'll never understand people who don't like tofu...oh well, more for me!

Kristin @ thefreshfind said...

This looks incredible! I can't eat eggs, and this tofu alternative looks phenomenal. I'm going to try this out this weekend! Thanks for sharing :)