I recently bought a new vegan cookbook and will be posting recipes and food. Because (surprise!) I like to cook.
This is the tofu frittata from Isa Chandra Markowitz’s Vegan With A Vengeance. I found it quite salty and very crumbly.
Set aside sun-dried tomatoes to soak.
Preheat oven to 400.
Crumble x-firm tofu in a bowl and mix with soy sauce and mustard. Mix in turmeric, basil, thyme.
Sautee chopped onions, fennel, and sun-dried tomatoes in olive oil in a cast-iron skillet.
Mix all in the bowl; transfer to skillet and tamp down firmly.
Bake for 20 min.