Final Installment of Vegan Passover Recipes

Here is the final Vegan Passover Recipe I have to share. This frittata can be assembled the day before and makes a wonderful breakfast (lunch or dinner, too!) You can double the recipe if you want leftovers which heat up great in the microwave.

Tofu Frittata

Brown the following together in a large sauce pan:
2 Tbs olive oil
1 ½ c chopped onion
2 c shredded carrots
½ c dried shallots
1 tsp garlic powder
When veggies are browned, add 1 pound frozen broccoli and set aside.

In a blender, blend:
2 12 oz pkg firm tofu, drained
6 Tbs grated vegan mozzarella (we like Follow Your Heart)
6 Tbs soy sauce
salt and pepper

Mix veggies and blended tofu mixture and spread in a 10 inch, greased glass pie pan (or similar casserole dish). Slice tomatoes on top. Bake in a preheated oven at 375degrees for 40-45 minutes.

If you wish, you can top the frittata with the following before serving:

Sassy's Tangy White Sauce

1 (10 oz.) package silken tofu, firm, drained
1 1/2 Tablespoons fresh lemon juice, or to taste
1 Tablespoon umeboshi plum vinegar or rice wine vinegar
1 Tablespoon mirin
2/3 cup vegan mayo
3 teaspoons onion granules
2 teaspoons garlic granules
1 1/2 teaspoons sea salt
1 1/2 teaspoons ground dill seed
In a blender, process until completely smooth. Place into a squirty bottle of some sort and make zig-zag designs to the top of the frittata. This is a wonderful, cheesy-sauce which will keep several weeks in the refrigerator.

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