Here’s our first recipe on the new site. Enjoy!

Wild Mushroom & Asparagus Tofu Frittata (Serves 4)

A vegan dish featuring early spring vegetables, with a Mediterranean flair. Serve with a vegetable soup and a whole grain dish.

1 Tbsp olive oil

1 clove pressed garlic

1/2 cup sliced yellow onions

1 cup sliced wild mushrooms (portabello, shitake, oyster or chanterelle)

1/2 lb fresh asparagus, cut into 1-1/2 inch pieces

1/2 cup kalamata olives, chopped or sliced

1 Tbsp fresh marjoram or oregano

1/2 tsp turmeric

1 lb fresh Tofu Shop tofu

1 Tbsp balsamic vinegar

1 tsp unrefined sea salt

1. Preheat the oven to 400 degrees F
2. Heat oil in a skillet or saucepan. Saute the garlic, onions and mushrooms in the olive oil until translucent. Add asparagus and a small amount of water and simmer until asparagus is almost tender. Add marjoram and vinegar and simmer for 1 minute. Stir in the olives.
3. Blend the tofu with the salt and turmeric, adding enough water or cooking broth to make a creamy consistency.
4. Fold the vegetable mixture into the pureed tofu and then into an oiled 9 inch pie dish or pan
5. Bake for 30-45 minutes until top is firm and golden brown
6. Cool for 10-15 minutes before serving

Per serving:

Calories: 195? Protein: 16 g? Carbohydrate: 7 g? Fat: 12g? Fiber: 2g? Saturated Fat: 2g? Cholesterol: 0? Sodium: 367 mg.? Calories from: Protein: 32%? Carbohydrate: 14%? Fat: 54%

Recipe developed for Tofu Shop Specialty Foods, Inc. by Linda Redfield, D.C., N.E., www.holisticselfhealing.com