Let's get the important business out of the way first. Using random.org's number generator, I chose two winners in the American Vegan Kitchen cookbook giveaway. And the winners are — Vegyogini of Hugger Food and Eric of Goodbye Texas, Hello PA.
I asked the entrants to name their favorite comfort food. Its seems Vegyogini relaxes with a slice of Ezekial toast spread with mustard. Eric prefers the vegan mac & cheese from Soul Vegetarian in Atlanta. Congrats guys! By the way, Vegyogini won when random.org chose #2, so don't ever think being one of the first few commenters in a blog contest is bad luck.
Now onto the food. I adore all things tofu-eggy. Over the past couple of years, I've cooked quite a few tofu quiches and frittatas from various cookbooks, but I think I have a new fave — the Cast-Iron Skillet Frittata Mexicana from 500 Vegan Recipes:
The base is made from tofu and chickpea flour, giving it a very firm, egg-like texture. Before cooking I mixed in one diced chorizo sausage from Vegan Brunch (one I'd had frozen), some cilantro, local scallion from the Memphis Farmers Market, and some cumin. I served it with lots of hot sauce and some whole wheat toast spread with tomato marmalade.
The recipe actually provides three other variations. The Frittata Denver features bell peppers and vegan ham. The Frittata Mediterranean is spiced with fresh basil and sundried tomatoes, and the Frittata Loraine Americana combines bacon bits, spinach, and tomatoes.