Turista Chef - Carmen Garcia

Nutty Tofu Frittata

serves: 4
level: medium

1 cup extra firm tofu, mashed
1 sm brown potato, peeled and shredded
1 sm onion, finely chopped
2 cloves garlic, finely minced
2 tbsp grape seed oil
1 tsp soy sauce
4 cups water
1/2 cup brazil nuts, crushed
1 tsp thyme
1 tsp dried vegetable flakes
sea salt and pepper (to taste)

In a medium sauce pan bring water to a boil. Season with a pinch of salt. Add shredded potatoes and dried vegetable flakes. Cover with lid and reduce heat to medium. Cook until potatoes are tender adding more water if needed until water is almost dissolved. Set aside. Allow to cool.
In a separate skillet heat up grape seed oil. Add onions, garlic and brazil nuts. Add a pinch of salt and pepper. Add a little water to maximize tenderness. Cover with lid and reduce heat to medium. Cook until golden brown. Set aside. Allow to cool.
Preheat oven to broil on low heat. In a large bowl, mix all ingredients except grape seed oil. Begin to form medium sized balls of the mixture with your hands, packing them tightly and pressing to form a patty. Place each patty next to each other on a non-stick baking sheet. Pop in oven for 15-20 minutes or until light and golden. Allow to cool. Gently remove with a stainless steel spatula. Careful not to break the patties. Serve.

In Gusto!
Turista Chef
--Carmen Garcia

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