Asparagus and Sun-Dried Tomato Frittata

Ingredients

• 1 lb extra tofu firm
• 1 tablespoon soya sauce 
• 1 teaspoon dijon mustard yellow fine ( will work if you like that better)
• 0.3 cup nutritional yeast 
• 2 teaspoons olive oil 
• 0.5 cup onion cut into 1/4-inch dice
• 3 stalks asparagus cut into bite-sized pieces
• 0.3 cup sun-dried olives packed in oil, finely chopped
• 2  garlic clove minced
• 1 teaspoon thyme dried
• 0.3 teaspoon turmeric 
• 0.5  juice of lemon 
• 0.3 cup basil fresh

Equipment

• frying pan
• oven
• mixing bowl
• broiler
• cake server

Directions

1. preheat oven to 400°F
2. in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.
3. mix in the soy sauce and mustard.
4. add the nutritional yeast and combine well. set aside.
5. in a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
6. add the asparagus and sun-dried tomatoes, saute for 3 more minutes.
7. add the garlic and thyme and turmeric, saute for 1 minute.
8. add the lemon juice to deglaze the pan; turn off the heat.
9. transfer the onion mixture to the tofu mixture and combine well.
10. fold in the basil leaves.
11. transfer back to the skillet and press the mixture firmly in place.
12. cook in the oven at 4ooF for 20 minute.
13. transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn).
14. let the frittata sit for 10 minute before serving.
15. cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.