Zucchini, Potato, and Dill Frittata - Vegan

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F
  • Steam cubed potatoes in a veggie steamer for 7-8 minutes.
  • In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps.
  • Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
  • In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
  • Add remainder of dried spices, and stir to coat.
  • Add the shredded zucchini and potatoes and saute for 3 more minutes.
  • Add the minced fresh garlic saute for 1 minute.
  • Transfer the cooked zucchini/potato mixture to the tofu and combine well.
  • Place the tofu back into the skillet and press down firmly in place.
  • Cook in the oven at 400°F for 30 minutes.
  • Let the frittata sit for 10 minute before serving.
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