Corn & Mushroom Pasta Frittata
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Cook time: 
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Serves: 4
 
Don't worry if you don't have an oven saft saute pan. Just transfer the mixture from your saute pan to a baking dish.
Ingredients
  • 2½ cups of drained extra firm tofu
  • 1 tablespoon nutritional yeast
  • 3 tablespoons of soy sauce
  • ¼ teaspoon black pepper
  • ¼ teaspoon hot sauce (sriracha or tabasco)
  • ½ cup dry breadcrumbs (and some for sprinkling on top)
  • 2 tablespoons of vegetable broth for sauteing
  • 3 cups sliced mushrooms (approximately 8-9 ounces)
  • ⅓ cup green onions, chopped
  • 1½ cups fresh organic corn kernels (about 2 ears) - or you can use frozen
  • ½ cup fresh chopped basil (and a handful for garnish)
  • 1 cup cooked whole-wheat angel hair pasta
  • ½ teaspoon salt
  • Fresh ground black pepper
Instructions
  1. Preheat oven to 375 F
  2. In a blender or food processor, add tofu, nutritional yeast, soy sauce, black pepper and hot sauce. Process until mixture is creamy and thick. Add breadcrumbs and stir. Set aside.
  3. Heat 2 tablespoons of vegetable broth in an oven safe saute pan* over medium-high heat. Add the green onions, mushrooms, and corn and saute until soft.
  4. Stir in the cooked pasta and combine.
  5. Stir in the tofu mixture and basil until well blended. Turn off burner. Sprinkle with bread crumbs.
  6. Put in oven and bake for 20 minutes. Should be firm and brown on top. Garnish with extra green onions and fresh chopped basil.
  7. *If you don't have an oven safe saute pan just transfer to a baking dish or pie pan.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/?p=36819