with thanks to the brilliant Isa Chandra Moskowitz!
1 tablespoon olive oil
4 cloves garlic, minced
6 ounces shiitake mushrooms, thinly sliced (2 cups)
1 pound extra-firm tofu
1 tablespoon soy sauce
1 teaspoon prepared mustard (I use dijon)
1/4 teaspoon turmeric
several dashes black pepper
1/4 cup nutritional yeast
1/2 cup loosely packed chopped fresh dill
1/4 teaspoon salt, or to taste
Preheat oven to 400.
Preheat a large, heavy-bottomed pan over medium-low heat. Saute the garlic in olive oil until fragrant, about 30 seconds. Add the shiitake mushrooms and cook until softened, stirring occasionally, about 7 minutes.
Meanwhile, prepare your frittata base. Give the tofu a squeeze over the sink to remove a little of the water. I use my tofu press since we like our frittata drier. Use your hands to crumble and squeeze it in a large mixing bowl, until it has the consistency of ricotta cheese (about 3 minutes). Make sure to mash it really well, leaving no large chunks. Add the soy sauce, mustard, turmeric, black pepper, yeast, and dill to the tofu and mix well. When the mushrooms are ready, incorporate the mushroom mixture into the tofu. Taste for salt.
Lightly grease an 8-inch pie plate and firmly press your frittata mixture into it. Bake for 20 minutes or longer depending on desire firmness. Let cool for about 3 minutes, then invert onto a plate, if you like and serve.