I’m not sure what I was thinking when I picked up a bag of arugula from the farmers market this past weekend – it definitely isn’t salad weather around here. I was looking for ways to use arugula in a warm dish, and the two options that appealed to me the most were an arugula pesto or a frittata. We had just had pasta the other night, so I decided to go with the frittata.
I looked to Isa Chandra Moskowitz’s Vegan Brunch book for a recipe – all of the recipes in this book are idiot-proof in my opinion…and don’t leave you wanting for more as I sometimes find with many vegan recipe books. There is a swiss chard and dill recipe in the book, and I used the same basic idea she had (tofu and nutritional yeast) to make my own version that only required the use of my cast iron pan.
I started off by straining a block of tofu and leaving it out so it would give off as much liquid as possible. I then sautéed the veggies – garlic, jalapeños, shredded zucchini and arugula. I opted to shred the zucchini because I was then able to squeeze a lot of liquid out of it before adding it into my pan. While the veggies were cooking, I crumbled the tofu by hand in a bowl until it was smooth and seasoned it (I also added feta to the mix but this is optional).
Once my tofu mix was ready, I added it into the cast iron pan and mixed the tofu and veggies together. I then used a potato masher to spread and flatten the mix into the pan before I popped it in the oven for 25 minutes at 400F (I had already started roasting potatoes for a side dish while all of this was going on so they would be ready at the same time as the frittata).
I served the frittata with potatoes and avocado – I love having brunch for dinner, but this could easily be made the night before, left in the pan in the fridge and then baked in the morning for brunch.
- 4 cloves garlic, minced
- 1 jalapeño or serrano, minced
- 2 small zucchinis, shredded and liquid squeezed out
- 3 cups arugula
- 1 block tofu
- 1 tsp brown mustard
- 1/3 cup nutritional yeast
- generous handful of fresh dill, chopped
- salt and pepper to taste
- crumbled feta (optional)
- Preheat over to 400F
- Saute garlic, jalapeños and zucchini in some oil in a cast iron pan until they have softened – add arugula to the mix. Turn the heat off in the pan once the arugula has wilted.
- While the veggies are cooking, squeeze out as much water as possible from the tofu and crumble by hand. Add the mustard, nutritional yeast, dill and salt and pepper to the mix.
- Add the tofu mixture into the pan and mix well. Using a potato masher, spread the mixture into the pan into a solid, even layer.
- Bake for 25 minutes – allow to sit for about 5 minutes before slicing and serving.
Drain tofu and set aside in a strainer.