Broccoli Mushroom Frittata

Preheat your oven to 350˚F.

Preheat a cast iron heavy skillet over a medium-low heat. Add 1 tablespoon of the oil to the pan. Add the onion and garlic and saute for 3 minutes, stirring. Add the broccoli and saute for 8 minutes.
Remove from heat and set aside.

Preheat another skillet on medium high. Add the remaining oil. Add the sliced mushrooms and saute until golden brown. Add the wine and cook until the wine has cooked off. Remove from heat.

In a food processor, grind the cashews into fine crumbs. Add the basil, mustard, salt and turmeric and pulse to combine.

Cut the tofu into four pieces and squeeze each piece to remove any excess water. Crumble the tofu onto the cashew mixture. Pulse until combined. Put the tofu mixture into a bowl.

Reserve 6 or more mushroom slices to decorate the frittata. Add the rest of the mushrooms, the broccoli mixture, and the lemon juice to the tofu mixture. Mix well.

Wash your cast iron skillet, dry it and oil it. Put the frittata mixture into the skillet and smooth evenly with an offset spatula or spoon. Bake for 40 minutes or until edges are browned. Remove skillet from oven and set on a rack. Allow to cool for 15-30 minutes before cutting.

Decorate the top with the reserved mushrooms before serving.