This recipe was part of our brunch on Christmas day. This is a breakfast frittata version, but frittatas are good for a quick lunch or dinner as well. Just put in whatever veggies you have on hand to replace the sausage. I make it with peas or spinach a lot. This is a very versatile frittata recipe.
Sausage and Cheddar Breakfast Frittata
1 block of firm tofu drained
1/4 cup of soy milk
5 TBSP Nutritional yeast
1 tsp turmeric
1 tsp salt
pepper to taste
2 TBSP canola oil
1 small onion diced
1 large potato peeled and cut into a large dice
5 vegan breakfast sausage links cut into rounds or 1 cup sausage crumbles
1 cup shredded vegan cheddar cheese
Combine the tofu, soy milk, turmeric, nutritional yeast, salt and pepper in a food processor and mix it until it is smooth. Heat the oil in a oven proof medium nonstick skillet. Add in the sausage and cook for 5 minutes until it is browned. Add in the onion and potato and cook for another 5 minutes. Add in the cheese and the tofu mixture. Stir it until all the tofu is evenly distributed. Cook on the stove top over medium heat about 8- 10 minutes. Transfer the skillet to the top rack of the oven and turn the broiler on. Broil the breakfast frittata for about 10 minutes. Keep checking it to make sure it does not burn. Once the top is nicely browned and the middle is set take it out of the oven. Let it sit in the pan for at least 5 minutes. You can cut it serve it from the skillet or flip it over onto a plate and slice it for a nice presentation.