This is based on a ham and jack frittata recipe from Cook's Country. I decided to swap the ham out for smoked tofu to make it vegetarian. I also replaced a bunch of the whole eggs with egg whites to cut the fat down and make it a little lighter. I was happier with the frittata recipe after making those changes, but it still wasn't a balanced meal. I was initially going to buy one of those salad-in-a-bag kits just to have something quick and easy to round out the meal. Once I was at the grocery store though, I managed to snag some organic baby kale on sale and figured maybe it'd be worthwhile to put together my own salad. Doubling the sautéed veggies and tofu and adding half to the kale gave me a good start. Then it was just a matter of adding some tomato, cheese, crispy fried onions, and vinaigrette to finish it off. I made for a delicious salad and I'm pleased that I was able to add some interesting toppings with basically no extra effort by piggy-backing on the frittata prep.

Smoked Tofu and Cheddar Frittata with Baby Kale Salad

Adapted from Cook's Country June/July 2019

Ingredients

• 2 Tbsp. olive oil
• 1 onion, quartered and sliced thin
• 2 bell peppers, quartered and sliced thin
• 340g smoked tofu, sliced thin and cut into 1cm pieces
• 140g baby kale
• 3 large eggs
• 500mL liquid egg whites (equivalent to the whites of 17-18 eggs)
• 1/4 c. light (5%) cream
• 2 tsp. Roman Mustard
• 1/4 tsp. kosher salt
• 1/4 tsp. black peppercorns, ground
• 2 c. shredded Cheddar cheese¹
• 1 tomato, cut into bite-sized pieces
• ~1/4 c. Fried Onions
• ~1/4 c. vinaigrette²

Directions

1. Heat oil over medium heat.
2. Add onion and bell pepper and cook for a couple minutes.
3. Add smoked tofu and continue cooking until veggies are softened and everything is beginning to brown.
4. Meanwhile, preheat the oven to 200°C (400°F) and beat the eggs with egg whites, cream, mustard, salt, and pepper.
5. Stir half the cheese into the egg mixture.
6. Once the veggie-tofu mixture is sufficiently cooked, remove half the mixture from the pan and add it to the kale along with the tomato and fried onion.
7. Toss with vinaigrette.
8. Distribute the remaining veggie-tofu mixture evenly in the pan and pour the egg mixture on top.
9. Cook, scraping the bottom of the pan until soft "curds" begin to form.
10. Transfer the pan to the oven and bake at 200°C (400°F) for 8-10 minutes.
11. Remove from oven and let cool for ~5 minutes.
12. Slide out of pan and onto plate.
13. Cut into wedges and serve with salad.

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¹ I used an old Cheddar. I think a medium Cheddar, monterey jack, or even a Colby would probably all be reasonable choices. ^Back
2 I made a simple vinaigrette of olive oil, red wine vinegar, lemon juice, roasted garlic paste, dry mustard, paprika, and a bit of salt and pepper. Feel free to use whatever vinaigrette or dressing you prefer. ^Back