This recipe has been slightly adapted from from vegan cook and cookbook author, par excellence, Isa Chandra Moskowitz, from her "Vegan Brunch"cookbook. Every recipe I've used and adapted from this delightful work has been tasty and highly rated by hungry recipients.

1 T olive oil (I use water instead or use 1/2 T olive oil and few dashes water)
6 garlic cloves, thinly sliced
1 bunch of red Swiss Chard, rough stems removed, and chopped well (about 4 cups)
2 tsps dried oregano
1 lb firm or extra-firm low fat tofu
1 T soy sauce
1 tsp Dijon mustard
1/2 tsp tumeric
1/4 cup nutritional yeast
several dashes of fresh black pepper
sea salt, to taste
Preheat oven to 400.

Preheat saute pan over medium-low heat. Saute garlic in water/oil for 3 minutes. Stir occasionally till garlic is light amber in color. Be careful to avoid burning the garlic.

Add the Swiss chard and oregano and turn the heat to medium high. Saute the Swiss chard for about 5 minutes until it is wilted. Add splashes of water, if needed, so the chard cooks down without burning.

Prepare the frittata base......Squeeze the tofu to remove some of the water. Pat between paper towels. Then use your hans to crumble and squeeze tofu into a large mixing bowl, until it has the consistency of ricotta cheese. (This takes about 3 minutes.) Add the soy sauce to the tofu, along with the mustard, turmeric, yeast, salt and pepper. When the chard is ready, mix it into the tofu.

Lightly grease an 8 inch pan and firmly press the frittata mixture into it. Bake for 20 minutes until it is firm and brown on top. Let cool for 3 minutes, then invert on plate and serve. (I do not invert, just cut frittata into pie wedges and serve.)

Note: You can be very creative with this frittata - caramelize some onions and add to tofu mix; or saute some chopped mushrooms and add. The ideas are endless. But the end result is a tasty, healthy breakfast or lunch dish. Enjoy!