Frittata (Baked Tofu Scramble)

Serves 8

• 3 blocks extra-firm tofu, preferably frozen and thawed, well-drained
• 1/2 cup nutritional yeast flakes
• 4 teaspoons Dijon mustard
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 3/4 teaspoon turmeric
• 1 teaspoon kala namak (Indian "black salt") for egg-like smell and taste, or ordinary salt
• 1/2 teaspoon freshly ground black pepper
• 2 packed cups Daiya Cheddar Style or other vegan cheddar cheese
• 2 cups total of additional ingredients:
  Frozen chopped spinach, thawed and well drained (1 pound package = 1 1/2 to 2 cups)
  Chopped mushrooms
  Chopped cooked (leftover) vegetables such as broccoli, cauliflower, zucchini, etc.
  Crumbled vegan sausage, homemade or store-bought
• Fresh herbs such as basil or dill, optional

Preheat oven to 400 degrees F. Grease a 9 x 13-inch casserole dish. In a large bowl, using hands, crumble tofu until it resembles feta cheese. Add mustard in small amounts and mix well to distribute as evenly as possible. In a small bowl whisk together yeast, granulated onion & garlic, turmeric, salt, pepper and herbs. Sprinkle mixture in small amounts and mix well between additions to distribute as evenly as possible. Mix in cheese and additional ingredients. Transfer mixture to casserole and pack down firmly. Bake about 45 minutes until the top is firm and slightly brown. Remove from the oven and allow to cool 5 minutes before serving.