Traditional Frittata (Vegan)

The original of this recipe was found in As You Like It Cookbook, 2001.

• Ready In: 18 mins
• Serves: 1

Ingredients

• 1⁄2 cup tofu, crumbled
• 2  teaspoons arrowroot
• 1  teaspoon  sesame oil
• 2  tablespoons soymilk
• 1⁄8 teaspoon salt
• 1  teaspoon canola oil
• 1⁄4 cup artichoke heart, canned
• 2  tablespoons vegan mozzarella cheese or 2  tablespoons vegan mozzarella cheese, finely diced
• 2  tablespoons red bell peppers, diced
• 2  tablespoons kalamata olives, chopped
• 1  tablespoon scallion, finely sliced

Directions

1. In a bowl blend together the tofu, arrowroot & sesame oil, then add the soy milk & salt, mixing to blend.
2. Put oil in a 7" or 8" omelet pan & heat over medium-low heat, before adding tofu mixture, being.sure to spread it quickly onto the surface of the pan.
3. In another bowl, mix together artichoke hearts, mozzarella, bell pepper, olives & scallion, then sprinkle this mixture evenly over the tofu mixture.
4. Cover & cook about 5 minutes or until frittata is completely done.
5. Be sure to keep heat on medium-low to prevent bottom of the tofu mixture from burning (OR you can cook the frittata in a preheated 350 degree F oven for 5 to 8 minutes, using an ovenproof pan).
6. The frittata can be enjoyed either hot or at room temperature.