ASPARAGUS AND SUN-DRIED TOMATO FRITTATA

Steps:

• preheat oven to 400°F
• in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.
• mix in the soy sauce and mustard.
• add the nutritional yeast and combine well. set aside.
• in a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
• add the asparagus and sun-dried tomatoes, saute for 3 more minutes.
• add the garlic and thyme and turmeric, saute for 1 minute.
• add the lemon juice to deglaze the pan; turn off the heat.
• transfer the onion mixture to the tofu mixture and combine well.
• fold in the basil leaves.
• transfer back to the skillet and press the mixture firmly in place.
• cook in the oven at 4ooF for 20 minute.
• transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn).
• let the frittata sit for 10 minute before serving.
• cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.