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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