Tomatoes can rot too fast. I usually put them in salads or blend them to create tomato sauce or a soup. By the way, I just created a vegan version of the tomato-mozzarella salad, by using avocado instead of the mozzarella cheese. It turned out really delicious -my husband was impressed. When, despite all of my attempts to get rid of the tomatoes, I still have leftovers, I make this easy vegan frittata, which is delicious both hot and cold. Eat it for breakfast or serve it with a nice salad and some potatoes for lunch or dinner. It is one of those dishes that feed the family really quickly and really well.
*Note: If you don’t want your frittata to be vegan, try 4 eggs+ 1 cup of grated cheddar cheese instead of the tofu and use regular milk, instead of soy.
3 tbsp. olive oi
1/2 cup diced onion
1 clove garlic, minced
2 cups chopped tomatoes
1/4 cup chopped fresh basil leaves or 2 tbs. dried basil
1 lb. firm tofu
1/2 cup unsweetened soy milk
4 tsp. cornstarch
2 tbsp. nutritional yeast
1 tsp. salt
pepper to taste
Preheat the oven to 375°F.
In a pan, sauté the onions until transluscent for about 2 minutes. Add the tomatoes and the basil and sauté for about 2 more minutes.
In a food processor, combine the tofu, soy milk, cornstarch, nutritional yeast, salt and pepper. Process until smooth.
In a large bowl, fold the sautéed tomato mixture into the tofu mixture.
Spoon the mixture into an oiled quiche or pie pan. Bake for 35 to 45 minutes, or until the frittata is firm to the touch. Remove from the heat and let stand 10 minutes before serving.