Herby Frittata Sandwich

Yield

8 Servings

Prep Time / Cook Time

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Activity Guide

Car Camping, Picnic

Ingredients

  • 3/4 cup chopped green olives
  • 1/2 cup plus 2 teaspoons chopped fresh flat-leaf parsley leaves
  • 2 tablespoons capers
  • 2 tablespoons finely chopped red onion
  • 1/2 teaspoons crushed red pepper flakes
  • 1/2 cup olive oil, divided
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoons sugar
  • 1 onion, chopped
  • 4 green onions, white part only, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt, plus more to taste
  • pepper, to taste
  • 1 12-ounce package firm tofu
  • 4 tablespoons nutritional yeast
  • Ciabatta, focaccia or French bread
  • 1 bag arugula (10 ounces)
  • mayonaisse (optional)

Tools

  • Cutting board
  • Food processor or blender
  • Knife
  • Large bowl
  • Skillet
  • 9" x 12" baking dish

Method

At Home:

  1. Toss the chopped green olives, fresh parsley leaves, capers, red onion, and crushed red pepper flakes with 1/4 cup of the olive oil, red wine vinegar, and sugar; season with salt and pepper. Store in spill-proof container.
  2. Preheat oven to 325° F. In a large frying pan, sauteé the onions, garlic, and green onions in remaining 1/4 cup olive oil over medium heat for 5-10 minutes, stirring occasionally until onions are soft and translucent. Place in large bowl and set aside.
  3. Blend tofu and nutritional yeast in a food processor or blender until well mixed. Mixture will be somewhat thick. Add the tofu mixture to the bowl of cooked onions and garlic, along with 1 teaspoon of the salt and mix well. Pour into a greased casserole dish. The frittata should be about ¼ to ½ inch thick.
  4. Bake for 45-50 minutes, until top is browned, firm and cooked all the way through.
  5. Allow the frittata to cool completely before slicing as this will help it set and firm up a bit more. Cut the frittata into even pieces and store flat in a container using wax paper to keep individual pieces separate.

At Camp:

  1. Lightly toast some bread and assemble the sandwiches. Spread olive salad on the bottom slice and mayonnaise on the top slice. Layer frittata and a handful of arugula and enjoy!