Red Pepper And Asparagus Frittata

Recipe Ingredients

		Water - as needed
1 lb	454g / 16oz	Asparagus - tough ends trimmed
		Safflower oil - for oiling pan
1 lb	454g / 16oz	Firm tofu - crumbled
1/2 cup	118ml	Soy milk
		= (or rice milk or other non-dairy milk
		Of choice)
2 tablespoons	30ml	Arrowroot
2 tablespoons	30ml	Nutritional yeast flakes
1 tablespoon	15ml	Minced garlic
1 1/2 teaspoons	7.5ml	Agar-agar flakes
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Sea salt
1/8 teaspoon	0.6ml	Turmeric
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1/4 cup	36g / 1.3oz	Freshly-chopped basil
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
1 cup	146g / 5.1oz	Diced seeded red pepper
1/2 cup	31g / 1.1oz	Green onions - thinly sliced
1/2 cup	73g / 2.6oz	Shredded vegan soy mozzarella cheese

Recipe Instructions

Begin by preparing the asparagus: Fill a medium saucepan half full with water, place it over high heat, and bring to a boil. Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling water and cook the asparagus in the water for 2 minutes to blanch them. Remove the strainer from the water and set the asparagus aside.

Using a little safflower oil, lightly oil a 10-inch quiche pan or spring-form pan and set aside.

In a food processor, place the tofu, soy milk, arrowroot, nutritional yeast flakes, garlic, agar-agar, Dijon mustard, salt, turmeric, and white pepper, and process for 2 minutes or until it forms a smooth puree.

Pour half of the tofu mixture into the prepared quiche pan, evenly distribute the blanched asparagus and the remaining ingredients in the pan, and then top with the remaining tofu mixture. Using a spoon, slightly swirl the two mixtures together, and then smooth the top.

Bake at 375 degrees for 35 to 45 minutes or until the filling is firm to the touch and dry on the top. Remove the frittata from the oven and allow to cool for 15 minutes before cutting. Serve warm, cold, or at room temperature.

This recipe yields one 10-inch frittata.

Source:
The Vegan Chef at http://www.veganchef.com

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