Tonight seemed like as good a night as any to enjoy breakfast for dinner. And a new spin on an old favorite – what could be better?
A little while back, I stumbled upon this recipe for a vegan Monterey frittata over at Fat-Free Vegan Kitchen (by way of Pinterest), and my interest was immediately piqued. I certainly adore scrambled tofu – and it may be one of LeeLee’s favorite meals ever – so I felt like anything that is additive to the original dish is worth trying! And it’s just fancy enough that it could very easily become a proper breakfast-for-dinner meal. So I dove right in.
Admittedly, I strayed a bit from the recipe and made my own scrambled tofu base just the way I usually do. But while it cooked, I started in on the cheeze sauce just as the recipe called for. I blended all of the ingredients in my trusty blender, then heated the sauce over medium heat until it was bubbly and creamy. After that, I simply let it simmer while the tofu mixture finished cooking. Easy-peasy!
Just as the scrambled tofu was firming up nicely, I added a can of quartered artichoke hearts to the pan and stirred to combine. Once the artichokes were heated through, I topped the dish wish sliced black olives as per the recipe and then added a sliced avocado on top. (Full disclosure: Something tasted funky with the avocado tonight. I wasn’t going to say anything, but then LeeLee brought it up too, so we elected to discard the slices. So sad.)
After that, we were ready to eat! We served the frittata with tortilla chips and spooned a hearty helping of vegan cheeze sauce on top of each plate. Then we dug in! We both loved the blend of flavors and the way the cheeze sauce made everything come together just perfectly. The scrambled tofu really strutted its stuff with the addition of artichoke and black olive, and the tortilla chips gave it a little crunch just for fun.
In short, this was an awesome recipe, and I’m so glad to have come across it! We will certainly return for seconds.
:)