#VeganMoFo Day 16: Favorite late summer food

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You say tomato, I say tomato…

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This week’s tomato haul include dry-farmed heirlooms from Lonely Mountain Farm and a variety of cherry tomatoes from Tomatero Farm.

I’ll make almost anything with tomatoes this time of year. They’re delicious. Tonight I decided to make a tofu frittata with cremini mushrooms and tomato slices right on top.

It’s based on the recipe from Vegan Brunch, which I have made so often that it’s committed to memory… and tweaked a bit.

A shallot, four minced cloves of garlic, and several cremini mushrooms, sliced, were sauteed in my trusty cast iron skillet with olive oil and a pinch of red pepper flakes. When the mushrooms were cooked, I added it to a bowl with mashed tofu, a splash of soy sauce, drizzle of white wine vinegar, about a quarter cup of nooch, and a handful of chopped fresh parsley, mixed, and pressed back into the skillet. Then I arranged slices of a beautiful heirloom tomato, brushed it with a little olive oil and a pinch of salt, and threw it in the oven (400 F) for 20 minutes. I may have switched it over to the broiler for the last two.

To make a dinner out of it, I sauteed a bunch of rainbow chard and served it with leftover dressing and bread from… ah, spoilers…

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