This recipe uses a combination of eggs, tofu, and fresh vegetables for a light, protein-rich, brunch dish.
Author: Vegetarian Times
Recipe type: Breakfast
Cuisine: Italian
Serves: 1 serving
Ingredients
4 ounces extra-firm tofu, drained and cubed
1 large egg
2 egg whites
¼ teaspoon ground turmeric
¼ teaspoon sea salt (can sub 1 teaspoon gluten-free tamari)
⅛ to ¼ teaspoon black pepper, to taste
½ cup tomato sauce
2 cups chopped asparagus (can sub other vegetables)
1 cup yellow bell pepper strips (can sub other vegetables)
½ cup onion, cut in rings
1½ teaspoons olive oil
Instructions
Put the tofu in a medium bowl and mash it with a fork. Add the egg and egg whites, turmeric, salt, and pepper and mix well.
Add the tomato sauce to a small saucepan over low heat. Gently warm it.
Put the asparagus, bell pepper, and onion in a steamer basket and steam until just tender, about 5 to 6 minutes. Add the vegetables to the tofu-egg mixture and stir to combine.
Heat the oil in a 9-inch skillet over medium-high heat until it sizzles. Tilt the skillet to coat it evenly.
Pour in the tofu-egg mixture all at once, and then reduce heat to medium-low. As the eggs begin to set up, push the cooked portion aside with a spatula to let the uncooked portion run under. Repeat as the eggs set up. Cook until the eggs are cooked throughout but still glossy and moist, about 3 to 4 minutes.
Flip the frittata onto a plate and serve with the warm tomato sauce.