Tuesday, April 15, 2008

Fabulous Food!!

Another night of searching through the fridge and cupboards to come up with a meal that was suitable for what was left in the house has ended in success. Since, I committed to trying a new recipe a week, I flipped through the vegetarian times mag to see what might work with what I had. Tofu Frittata was a suggestion for a brunch menu but I think it was a better option for dinner. Maybe because that's the only meal I feel like taking time to actually cook. We loved this one! Give it a try. I know that tofu is a little intimidating if you've never used it before. It really takes using it in the right way to find a love for it. Trust me biting into a block of plain tofu would for sure leave a "bad taste" for it. It really is a amazing vegetarian source and this dish can prove it.


2 tbs olive oil
1 small red onion, diced (3/4 cup)
2 small carrots, diced (1 cup)
5 green onions, chopped (3/4 cup)
1 small zucchini, diced (3/4 cup)
1 - 12oz pkg extra firm tofu, drained (I like mori-nu Silken)
3 tbs grated mozzarella (vegan)
3 tbs low sodium soy sauce
3-6 tomatoes, sliced

1. Preheat oven to 375. Coat 10 in. casserole dish with cooking spray.

2. Heat olive oil in skillet. Saute' red onion until soft. Add carrots, green onions and zucchini and saute' until all vegetables are tender. Season with salt and pepper. Remove from heat.

3. Puree tofu, mozzarella and soy sauce in blender or food processor, until smooth and thick. Stir tofu mixture into vegetable mixture and spoon into casserole dish. Arrange tomato slices on top of frittata. Bake 40-45 mins. or until top is firm to the touch. Let cool before serving. Enjoy !!

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