Summer Frittata

I love this dish! It is adapted from the amazing Isa Chandra Moskowitz’s Post Punk Kitchen. She uses chard. I was about to make it with the right ingredients when I found out my tofu was wayyyy past its sell-by date. As I had already prepped the chard (check out what I made, here) I decided to try this again, today, with courgettes instead.
We HAVE SO MANY COURGETTES!
‘Tis the season.
Oh, we get them from the CSA. It’s not that I’ve suddenly gone mental and bought a bunch for no reason.

Okay, so here is the modified recipe. It really works. Isa is a vegan star. She really is.

Ingredients:
1lb extra firm tofu
1 tbs tamari
1 tsp wet mustard (whichever you have – I used Dijon)
1/4 tsp turmeric
several grinds black pepper
1/4 cup nutritional yeast
Salt to taste ( personally, I don’t think it needs the extra salt)

1 small courgette (zucchini), grated
1 small summer squash, grated.
1 tbsp olive oil
dash of lemon juice
5 cloves of garlic, sliced finely.

I grated the squash in a food processor. So much less time consuming. Place the grated courgette and summer squash in a sealable baggie. Add the olive oil, garlic and lemon juice. Mix up, so the grated veg are well covered. Allow to marinade, or ‘cook’ for 2-3 hours. You can put the bag in the fridge if it is hot (like now).

Squeeze out the excess water from the tofu. Crumble into a bowl. Continue crumbling for about three minutes until it resembles ricotta. Of course, it will look nothing like ricotta but it is a helpful analogy because the texture does change and, sort of, remind you of ricotta. Add the remaining ingredients to the tofu and mix well. Add the grated vegetables taking care not to add additional moisture to the mixture.  Taste for salt. As I mentioned, I did not think it needed any more, but everyone is different.

Add to a greased baking tin, about 8″. I used a spring form pan. Cook for 20-25 minutes at 400 degrees Farenheit (204C), until firm and lightly browned. Cool for about 3 minutes, then transfer to a plate. Enjoy!