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Vegan Artichoke, Asparagus and Sun-Dried Tomato Frittata

Ingredients

  • 1 medium sweet onion , chopped
  • 2 cloves garlic , minced
  • ¼ cup vegetable broth
  • 12 ounces asparagus , tips cut in ½ inch pieces
  • 1 cup sun-dried tomatoes , chopped
  • 1 14 ounce can artichoke hearts in water , coarsely chopped
  • ½ cup water
  • 14 oz block of firm tofu , drained
  • 2 tablespoons nutritional yeast
  • Salt and pepper , to taste

Instructions

  1. Preheat the oven to 400 degrees. Grease a spring pan.
  2. Heat the broth in a medium sauté pan. Add the onion and garlic. Stir in the
  3. asparagus, tomatoes, and artichoke hearts. Cook for 3-4 minutes.
  4. In a food processor, add the tofu, water, and yeast. Blend until smooth. Stir into the
  5. saucepan with the vegetables.
  6. Season with salt and pepper, to taste.
  7. Spoon the mixture into a spring pan. Bake for about 30-40 minutes.
  8. Cut into wedges and serve.