Kale & Sausage Frittata

A perfect make ahead meal for breakfast, lunch, dinner or brunch. Even better the next day and at room temperature, this frittata is healthy, light and fluffy,  just how it should be but without the fat and cholesterol from eggs.

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Kale, red bell peppers, shallots, asparagus, fresh rosemary and sausage tossed into this vegan frittata that now holds the title as my best frittata yet!

Kale & Sausage Frittata
serves 4
2 tbl extra virgin olive oil
1 shallot, minced
1/2 red bell pepper, small dice
1/2 head kale, roughly chopped
1 vegan Italian sausage, small dice ( I used Tofurkey)
1/2 bunch pencil thin asparagus, ends trimmed, small dice
3 garlic cloves, minced
2 sprigs fresh rosemary, stems removed
salt and pepper, to taste
13 oz silken, firm tofu
1/3 cup cornstarch
1/3 cup vegetable broth < br/> 1/4 cup extra virgin olive oil
1/4 cup vegan mayonnaise
2 tsp baking powder
1 tsp salt
1 tsp turmeric

In a 12" saute pan, sweat the shallot and red bell pepper in 2 tbl olive oil until tender, around 7 minutes. Add the kale and sausage and stir to combine and wilt the leaves. Add the asparagus, garlic and rosemary and season with salt and pepper. Saute 5 minutes more until the sausage is crisp. Taste and season with salt and pepper.
While the vegetables are cooking, blend the tofu, cornstarch, broth, extra virgin olive oil, mayonnaise, baking powder, salt and turmeric until smooth.
Preheat the oven to broil.
Pour the tofu over the vegetables and stir to combine thoroughly. Use your spatula to flatten the top and cook over medium heat for 15-20 minutes until firm.
Place under the broiler to brown the top for 4-5 minutes, turning the pan every 2 minutes to get an even toast.
Let sit at room temperature for at least 30 minutes before serving to allow the frittata to set up. This tastes best a few hours later at room temperature.