An other weekend, an other brunch. This is a good one if you’re having people over and want to keep cooking to a minimum when your guests arrive. You can assemble the whole thing, keep it refrigerated and bake it at the last-minute if you want to serve it hot or bake it before hand and serve it at room temperature. A herbed green salad and some good warm bread and you’re good to go.
Ingredients
- 15 ml (1 tbsp) vegetable oil
- 1 small onion, diced
- 2 leeks, white part only, cleaned and sliced
- 2 cups assorted mushrooms, cleaned and sliced (I used fresh shiitake and crimini)
- 396 gr (14 oz) block of firm tofu
- 125 ml (1/2 cup) vegetable stock
- 45 ml (3 tbsp) unbleached white flour
- 30 ml (2 tbsp) nutritional yeast
- 5 ml (1 tsp) Dijon mustard
- 1 ml (1/4 tsp) turmeric
- 1 ml (1/4 tsp) freshly grated nutmeg
- salt and pepper to taste
- 45 ml (3 tbsp) unbleached white flour
- 15 ml (1 tbsp) vegetable oil
- 250 ml (1 cup) soy milk
- 15 ml (1 tbsp) fermented bean curd (optional)
- salt to taste
Heat 15 ml vegetable oil in a non-stick skillet, sauté onion, leeks and mushrooms until golden brown. Remove from heat and reserve.
In a small sauce pan, heat 15 ml vegetable oil, add 45 ml (3 tbsp) flour and cook until the flour is golden brown. Add the soy milk and whisk until smooth. Add fermented bean curd (optional. this will give the topping a pungent cheese like flavour) and salt to taste. Cook until the sauce is very thick. Remove from heat and reserve.
Oil a 10-inch spring-form pan and set aside.
Put the tofu, stock, 45 ml (3 tbsp) flour, nutritional yeast, mustard, turmeric, nutmeg and salt and pepper to taste in a food processor and process until smooth. Pour the mixture into the oiled pan, top with the sautéed vegetables and cover with the sauce.
Bake at 190°C (375°F) for 35-45 minutes or until the filling has firmed up and the top is brown. Remove the frittata from the oven and allow to cool for 15 minutes before cutting.
Serves 4 to 6
