1 small onion, chopped
2 cloves garlic, finely chopped
3 tablespoons olive oil
1 1/2 cups vegetables and herbs, such as: chopped mushroom, tomatoes, peppers, finely sliced zucchini, spinach
2 tablespoons fresh parsley, or ¾ teaspoon dried parsley
2 tablespoons fresh basil, or ¾ teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup silken tofu, blended
1 medium potato, finely shredded
2 tablespoons flour
3/4 teaspoon salt
1 tablespoon water
2 teaspoons lemon juice
1/4 teaspoon turmeric
In a large sauté pan, sauté the onion and garlic in the olive oil until lightly browned.
Add the vegetables to the pan and sauté until tender, tossing occasionally.
Add the parsley, basil, salt and pepper.
Place the mixture in a large bowl and set aside.
Combine the blended tofu and shredded potato.
Stir in the ¾ teaspoon salt.
Spread the tofu mixture in an oiled sauté pan. Spread the vegetable mixture on top.
Cook on medium heat until the bottom portion is set and lightly browned on the bottom (about 8 minutes).
Carefully remove and place the frittata on a baking sheet and broil on low for 10 minutes or until light to medium brown. Serve immediately.