Hoff's Mushroom Asparagus Fritatta

Hoff's Mushroom Asparagus Fritatta
Servings: 4-6
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 14 oz. extra firm Tofu (drained)
• 1 carton sliced Mushrooms
• 1 bunch Asparagus (chopped)
• 1 medium Sweet Onion (half moon slices)
• 6 oz. Smoked Tempeh (chopped)
• 1/3 cup Nutritional Yeast
• 1 tbsp. Braggs
• 1 tbsp. Arrowroot
• 2 tsp. Italian Seasoning
• 1 tsp. Dijon Mustard
• 1/2 tsp. Turmeric
• pinch of Sea Salt

Directions:

1. Preheat oven to 375 degrees
2. Saute Onions, Mushrooms & Asparagus until softened
3. Meanwhile using a blender, blend Tofu, Nutritional Yeast, Braggs, Arrowroot, Italian Seasoning, Mustard, Turmeric & Salt until smooth
4. In a large bow, mix Tofu mixture with Onions, Mushrooms & Asparagus
5. Press mixture into glass 9" pie dish
6. Bake for 40-45 minutes or until firm and browned