I have no idea where I found this recipe. I'll give credit if I can figure it out.
1 tablespoon olive oil (optional)
6 cloves garlic, thinly sliced
1 bunch of red chard, rough stems removed, chopped well (about 4 cups) OR spinach
2 teaspoons dried oregano
1 pound extra firm tofu
1 tablespoon tamari or soy sauce
1 teaspoon wet mustard (whatever you have)
1/4 teaspoon turmeric (I add a bit more)
several dashes fresh black pepper
1/4 cup nutritional yeast flakes (I add a bit more)
salt to taste (I omitted)
Preheat oven to 400 F.
Preheat a large heavy bottomed pan over low-medium heat. Add oil (or a bit of water) and garlic and cook for about 3 minutes, stirring occasionally. (add a bit more water as needed if not using oil). What you're doing is "blonding" the garlic; it's ready when it's turned a light amber color.
Add chard or spinach, oregano, and turn heat up to medium high (add mushrooms here if using). Sautee for about 5 min., until chard/spinach completely wilted. Add splashes of water if needed to get chard/spinach to cook down. Turn heat off.
While the chard is cooking, prepare your frittata base. Give the tofu a squeeze over the sink to remove a little of the water. Use your hands to crumble and squeeze it in a large mixing bowl, until it has the consistency of ricotta cheese (about 3 min). Add the remaining ingredients to the tofu and mix well. When your chard is ready, incorporate it into the tofu. Be sure to get all of the garlic, but if there is any moisture in the pan try to avoid adding it to the tofu. (Add sundried tomatoes to the mixture if you desire)
Lightly grease an 8-inch pie plate and firmly press in your frittata mixture. Bake for 20 minutes until firm and lightly browned on top. Let cool for 3 minutes and then invert onto a plate and serve.
NOTES: You can add mushrooms to the chard/spinach when it is cooking. You can add in some sundried tomatoes to the tofu mixture if desired.
