End-Of-Summer Frittata
  • 1 russet potato, peeled and thinly sliced
  • 7 ounces soft silken tofu
  • 2 tablespoons vegan margarine
  • 3 tablespoons cornstarch or arrowroot
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon turmeric
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 zucchini, shredded
  • 1 small heirloom tomato, sliced
  • Fresh basil leaves, optional for garnish
Place sliced potatoes in a small saucepan and fill to cover with water. Bring to a boil and let cook until potato slices are just fork tender. Drain and set aside. In a blender, puree tofu, margarine, cornstarch, baking powder, salt, pepper, turmeric, onion powder, and garlic powder. Set aside. Preheat the oven to Broil. In a 9-inch oven-safe nonstick skillet, heat oil over medium-high heat. Add onions and let cook until soft and lightly browned. Add zucchini and potatoes, and let cook a couple more minutes. Pour in the tofu mixture and turn heat to medium-low. Turn the contents of the skillet a few times with a spatula until all vegetables are coated. Smooth the top with the spatula and decorate with tomato slices. Let it cook for 15 minutes. Place the skillet under the broiler and let cook for 3 to 5 minutes, or until the top is nicely browned. Check it every 2 minutes to be sure it doesn’t burn. Remove the frittata from the heat and garnish with basil leaves. Let set for at least 20 minutes before serving.