Vegan Swiss Chard Frittata and Tomato Rosemary Scones

I finally decided to post this recipe because it's so, so delicious! Buy Vegan Brunch! It's the best cookbook ever.

Vegan Tomato Rosemary Scones recipe here:
http://sundaegirl108.blogspot.com/2009/11/vegan-tomato-rosemary-scones.html

Swiss Chard Frittata
(recipe from Vegan Brunch p. 34-36)

1 tablespoon olive oil
6 garlic cloves, thinly sliced (I find that this makes it very garlicy, so you can easily halve the amount of garlic)
1 bunch red Swiss chard, roughly chopped
2 teaspoons oregano
1 pound firm tofu
1 tablespoon soy sauce
1 teaspoon prepared mustard (yellow, dijon, or whatever)
1/4 teaspoon turmeric (I usually put in a little more)
several dashes black pepper
1/4 cup nutritional yeast

Preheat oven to 400F. Heat oil in a pan over medium heat. Saute garlic in oil for about 3 minutes. Add the chard and oregano and saute the chard until it's wilted. Add water if needed.
Meanwhile, prepare the tofu base. Give the tofu a squeeze over the sink to remove some excess water. Use your hands to crumble it into a large mixing bowl until it has the consistency of ricotta cheese. Add the soy sauce, mustard, tumeric, black pepper, and yeast to the tofu and mix well. Add the chard mixture to the tofu when it's done and mix it well to incorporate it. Lightly grease an 8 inch pie plate and firmly press the tofu mixture into it. Bake for 20 minutes. Enjoy!

Here is a pic of Lucas, my handsome fiance, enjoying our new year brunch ~ complete with cava!