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Monday, November 16, 2009

vegan fritatta

Lots of possibilties with this one! All kinds of fillings can be added, so use your imagination after learning this basic recipe.

1 leek, washed and thinly sliced
2 cloves garlic, minced
1 pound silken tofu (see note)
1/4 cup soymilk (see note)
1/4 cup basil leaves, chiffonade
1/2 cup sliced shitake mushrooms
1 tsp sea salt
1/2 tsp freshly cracked black pepper
1/2 tsp tumeric
1 tsp smoked paprika
1 tbsp olive oil
1 tbsp brandy
in a food processor, place tofu, soymilk, and tumeric and blend till very smooth. Set aside.

in a cast iron skillet, sautee leeks and garlic with salt and olive oil for 5 minutes or till caramelized. Add shitakes and basil and cook for another minute or till mushrooms are cooked. Add black pepper and brandy to deglaze the pan.

Let the mixture cool off a minute and then combine the tofu mix to the vegetables and stir well.

Coat a baking pan with oil and preheat oven to 400. Drop a ladel full of the tofu/veg mixture on to the baking pan, making small little "omeletes". Bake for 25 minutes or till set and starts to brown. Lightly sprinkle with smoked paprika before serving.




Notes:
there are many kinds of tofu available from silken to extra firm. These differences are in regards to water content and the different varieties are not interchangable. Never use tofu in vacuum packed boxes as it is, to put it mildly, awful. Use freshly made, local tofu as tofu has a very short shelf life.
As in all my recipes that call for soymilk, only use soymilk with 2 ingredients: organic soybeans and water. Any sweeteners or gums will make this dish taste bad and come out with nasty textures. Purchase a soymilk maker and make your own and get rid of more PVC in your life

1 comment:

  1. Another point to keep in mind about Mori-nu type tofu in asceptic packaging is that they contain isolated soy protein. Yes, always use fresh!

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