Vegan Tofu Frittata

Servings: 4

1 12 oz block firm or extra-firm tofu, drained
1/3 cup water
1/3 cup chickpea flour
2 Tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon Indian black salt (kala namak)
1 sweet onion, thinly-sliced
8 oz mushrooms, thinly-sliced
1 cup asparagus, in 1″ pieces

1. In a nonstick pan over medium heat, sauté onions in a bit of olive oil until caramelized, about 20 minutes. Set aside.
2. Sauté mushrooms for 5-7 minutes, until they’ve shrunk and shed their excess liquid. Set aside. In the meantime, preheat oven to 350°F.
3. In the bowl of a food processor, combine tofu, chickpea flour, water and spices and process until smooth. Stir in caramelized onions, mushrooms and asparagus.
4. Spread batter evenly in a greased quiche or pie pan and bake for 1 hour. Remove from oven and allow to cool slightly before slicing and serving.