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1
Preheat your oven to 350 F.
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2
Preheat a cast iron heavy skillet over a medium-low heat.
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3
Add 1 tablespoon of the oil to the pan.
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4
Add the onion and garlic and saute for 3 minutes, stirring.
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5
Add the broccoli and saute for 8 minutes.
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6
Remove from heat and set aside.
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7
Preheat another skillet on medium high.
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8
Add the remaining oil.
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9
Add the sliced mushrooms and saute until golden brown.
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10
Add the wine and cook until the wine has cooked off.
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11
Remove from heat.
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12
In a food processor, grind the cashews into fine crumbs.
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13
Add the basil, mustard, salt and turmeric and pulse to combine.
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14
Cut the tofu into four pieces and squeeze each piece to remove any excess water.
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15
Crumble the tofu onto the cashew mixture.
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16
Pulse until combined.
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17
Put the tofu mixture into a bowl.
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18
Reserve 6 or more mushroom slices to decorate the frittata.
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19
Add the rest of the mushrooms, the broccoli mixture, and the lemon juice to the tofu mixture.
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20
Mix well.
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21
Wash your cast iron skillet, dry it and oil it.
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22
Put the frittata mixture into the skillet and smooth evenly with an offset spatula or spoon.
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23
Bake for 40 minutes or until edges are browned.
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24
Remove skillet from oven and set on a rack.
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25
Allow to cool for 15-30 minutes before cutting.
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26
Decorate the top with the reserved mushrooms before serving.
