Tofu Frittata with Mushrooms and Collard Greens

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  In the omnivorous portion of my life, I was never really one for breakfast foods – I’d pick a bowl full of leftovers over a plate of scrambled eggs pretty much any day of the week. For the past few weeks though, I’ve had an insatiable craving for a big baked breakfast pie, like the ones I used to watch Giada de Laurentiis make on the Food Network. A big slice of frittata alongside some crispy radishes, sweet potato, or a lightly dressed salad would make for a fantastic summer meal.

  Tofu is my favorite ingredient for eggy dishes like scrambles and frittata. This one has two very important up sides: it can be baked ahead of time and stored in the fridge for quick breakfasts and easy dinners, and it’s incredibly versatile – use whatever looks good this week at your farmer’s market. Do keep an eye out for the moisture content, though – veggies that tend to be watery will make your frittata soggy. Avoid using things like raw tomatoes – save those beauties to be eaten with a little balsamic and some salt.

Tofu Frittata with Mushrooms and Collard Greens
adapted from The Post Punk Kitchen
serves 4

6 cloves garlic, thinly sliced
4 cups chopped collard greens, packed
4-5 baby bella mushrooms, chopped
1 tablespoon coconut oil
pinch of thyme, crushed between your fingers

19 oz. firm tofu
1 tablespoon tamari
1 teaspoon grainy mustard
1/4 cup nutritional yeast
1/4-1/2 teaspoon himalayan pink salt
1/4 teaspoon turmeric

1. Preheat oven to 400º.

2. In a large pan, heat the coconut oil over low-medium heat. Cook the garlic slices gently until they are lightly browned. Turn the heat to high and add the chopped collards, mushrooms, and thyme and cook until the greens are very wilted and the mushrooms are soft – add water one tablespoon at a time if your greens need some help.

3. While the greens are wilting and the mushrooms are softening, squeeze the tofu gently over the sink to get some water out and place it in a large mixing bowl. Using your hands, smush it until it resembles ricotta cheese and there are no large chunks. Add the rest of the ingredients and stir.

4. Add your cooked collards and shrooms to the tofu and mix very well. Press firmly into a sprayed or coconut-oiled pie plate and bake in the oven until the center is firm and the top is golden brown. In the original recipe, Isa notes to cook for 20 minutes, but mine took closer to an hour to reach firm and solid doneness. Set your timer for 20 minutes and see how things look at that point. Cool, slice and serve.

Nutrition per Serving: 174 calories, 11g carbohydrates, 7g fiber, 8g fat, 17g protein

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Sunday Scramble

Last week, I was lucky enough to spend a few days in beautiful San Francisco for a work event. In the less-than-48 hours that I was able to spend in the city, I explored (and ate) as much as humanly possible. I couldn’t help but feel completely at home in a city where single-use plastic bags are outlawed and the soy milk flows freely.

Aside from backpacks full of organic vegan donuts, the best meal I ate during my short time in SF was a big tofu scramble from The Plant Cafe. Every aspect of the tofu was on point down to the side of fresh watermelon (in December, who thought!), but the most memorable aspect – and the inspiration for today’s recipe – was the texture of the tofu. Instead of being crumbled, The Plant Cafe had shredded their tofu to resemble Daiya mozzarella shreds. At first bite, I knew I had to recreate it once I was back in Philadelphia.

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A salted caramel donut from Pepples Donuts.

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My hotel supplied this fabulous leopard-print robe.

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These shoes saw a lot of the Embarcadero.

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The view from our work event!

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  Sundays are usually my long run days. After Curtis leaves for disc golf, I lace up and head outside for anywhere from 6 to 9 miles along the Schuykill River. When I get back home, I love to take a long shower, make a big cup of coconut coffee and fix myself a huge plate of scramble. Today, I decided to take a page out of The Plant Cafe’s book and run my tofu through the box grater.

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  I’ll admit it, I don’t think I’ll ever crumble my tofu for scramble again. Not only do the little soy shreds create a fantastic texture, but in a way, I like that this scramble doesn’t even try to give the appearance of eggs – and it’s not even sorry about it.

  I used collard greens, mushrooms and grape tomatoes in this scramble, but you should use whatever veggies you have on hand. The Plant Cafe used a light and fresh basil pesto on their scramble, but with basil around $3.00 a bunch at my local supermarket, I did without.

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  I may have only had a few short days in sunny San Francisco, but I have a feeling that every time I make this scramble, I’ll be transported back to bayside dining.

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Sunday Tofu Scramble
Serves 1

1/2 package of organic super-firm tofu (you can use extra firm, but
anything softer just ain’t gonna cut it for this scramble)
2 cups collard greens, cut into thin ribbons
5 button mushrooms, thinly sliced
5 grape tomatoes, quartered
1 clove garlic, chopped
1 tsp olive oil
sprinkle of himalayan pink salt (optional, for “eggyness”)
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried thyme, crushed
2 tablespoons nutritional yeast

1. Wrap your tofu in a tea towel and place it beneath a few heavy books to drain for about 30 minutes. The drier the tofu, the better. Run the pressed tofu through your box grater or food processor attachment to create shreds reminiscent of Daiya.

2. Heat the oil in a frying pan and add the tofu shreds. Add himalayan salt, cumin, garlic powder and dried thyme and cook until shreds are slightly golden.

3. Add the collards, mushrooms and grape tomatoes. Cook until collards are very wilted and mushrooms are soft.

4. Add nutritional yeast and cook for 3-5 minutes. Serve hot with a side fruit, toast or breakfast potatoes – or all three!

Nutrition per Serving: 216 calories, 29g carbohydrates, 11g fat, 18g protein