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Saturday, February 28, 2015

Hoff's Mushroom Asparagus Fritatta

Hoff's Mushroom Asparagus Fritatta
Servings: 4-6
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:
  • 14 oz. extra firm Tofu (drained)
  • 1 carton sliced Mushrooms
  • 1 bunch Asparagus (chopped)
  • 1 medium Sweet Onion (half moon slices)
  • 6 oz. Smoked Tempeh (chopped)
  • 1/3 cup Nutritional Yeast
  • 1 tbsp. Braggs
  • 1 tbsp. Arrowroot
  • 2 tsp. Italian Seasoning
  • 1 tsp. Dijon Mustard
  • 1/2 tsp. Turmeric
  • pinch of Sea Salt

Directions:
  1. Preheat oven to 375 degrees
  2. Saute Onions, Mushrooms & Asparagus until softened
  3. Meanwhile using a blender, blend Tofu, Nutritional Yeast, Braggs, Arrowroot, Italian Seasoning, Mustard, Turmeric & Salt until smooth
  4. In a large bow, mix Tofu mixture with Onions, Mushrooms & Asparagus
  5. Press mixture into glass 9" pie dish
  6. Bake for 40-45 minutes or until firm and browned

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