About 8 medium Portobello mushrooms (or other), sliced
2 table spoons olive oil and about 2 extra for brushing the pan that will go to the oven
1 package silken tofu (about 12 ounces)
¼ cup chickpea flour
2 table spoons nutritional yeast (optional but will give the cheesy twist)
½ tea spoon salt
Optional: some chives
הוראות הכנה
Warm a non stick skillet with 2 table spoons of the olive oil, add the onion and cook for about 5 minutes. Add the garlic and the mushrooms and cook until the onion has golden and the mushrooms shrunk some.
In parallel, place the silken tofu, chickpea flour, nutritional yeast and the salt in a blender and blend until completely combined.
Turn the heat off, mix between what's in the blender and in the pan. Take a pan that can go in to the oven and grease with the olive oil, move the batter into it (and add the chives on top if using) and put in the oven on 200 degrees for about 50 minutes (until it is golden on top and starts to firm up), then let it sit in the oven while it is off for another 10 minutes.
*Use a wide pan to make a crispy Frittata or a narrow pan for a mooshy one.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a4%d7%a8%d7%99%d7%98%d7%98%d7%94-%d7%98%d7%91%d7%a2%d7%95%d7%a0%d7%99%d7%aa/