4 cups fresh spinach,chopped
1 fresh tomato, I used the first one harvested from our plants!
1/4 cup julienne cut sun dried tomatoes
3 to 6 cloves garlic, sliced
1/2 tablespoon olive oil or water for sautéing
2 teaspoons dried oregano,
or use 1 tablespoon fresh
1 teaspoon dried basil, or use fresh
1/4 cup Smokey Spread plant based cheese (This is by no means necessary,but I had made an impromptu frittata using this for lunch at the Microsanctuary one day, and Rosemary and I had enjoyed it so I thought I’d use it for this morning’s breakfast. If you don’t have any Spread around, you could add 1/4 cup nutritional yeast.)
Salt and pepper to taste
Preheat oven to 400 degrees F.
Press the tofu for about 30 minutes. This step isn’t mandatory, but it will allow the frittata to hold up to cutting better. Just squeeze the tofu in a colander over the sink, if you don’t want to bother with the pressing.
Heat a wok or sauté pan over medium low heat. Add the water or oil and garlic, and cook until the garlic, stirring occasionally until it turns a light golden color. Add the spinach, oregano, and basil, and cook until the spinach is completely wilted. This whole process will take about eight to ten minutes.
While the spinach is cooking, prepare the tofu by crumbling it in your hands until it has a consistency that will hold together pretty well. Add both kinds of tomatoes, the Spread, if you’re using it, and the salt and pepper to taste. When the spinach mixture is ready, add it, and mix well.
Lightly oil a pie plate, and press the frittata mixture into it firmly.
Bake for twenty to thirty minutes until it is firm and brown enough for your liking.
Let it rest on the counter for a few minutes before slicing and serving.