Asparagus Frittata

This savory frittata is a satisfying dish that's perfect for breakfast, brunch, or a light dinner. With a creamy tofu base blended with nutritional yeast and spices, it's loaded with flavor and baked until golden. The asparagus and onion add a fresh, savory crunch, making it a deliciously wholesome meal that's both comforting and nutritious.

Ingredients:

• 1 (14-oz) block firm tofu, drained
• 2 tablespoons tapioca starch
• 1⁄4 cup nutritional yeast
• 1⁄4 cup unsweetened plant milk
• 1 tablespoon olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1⁄2 teaspoon turmeric
• 1 teaspoon fine salt
• 1⁄4 teaspoon black pepper
• 1 cup asparagus, chopped into 1-inch pieces
• 1⁄2 cup white onion, finely chopped
• 2 cloves garlic, minced

Instructions: 

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or oven-
   safe skillet.

2. In a blender or food processor, blend the tofu, tapioca starch, nutritional yeast,
   plant milk, onion powder, garlic powder, turmeric, salt, and black pepper until
   smooth. Set aside. 

3. Heat the olive oil in a skillet over medium heat. Add the white onion and
   sauté for 3–4 minutes, until softened. Stir in the garlic and cook for 1 more
   minute. 

4. Add the asparagus and cook for another 3–4 minutes, until slightly tender but
   still bright green. Remove from heat. 

5. Transfer the vegetables to your prepared baking dish. Pour the blended
   tofu mixture over the sautéed vegetables and stir gently to combine. 

6. Bake for 35–40 minutes, until set. Let cool for 5 minutes before slicing. 

7. Serve warm or allow to cool fully and store in the fridge for up to 4 days.