by | Jan 2, 2018 | Entrees


1/2 cup chopped onion

1/4 cup diced pepper (green, red or yellow)

1 clover garlic, minced

1 small zucchini

1 cup firm tofu (7-8 ounces)

1/4 cup water (omit if soft tofu is used)

1/2 teaspoon salt or butter-flavored salt

1 teaspoon food yeast lakes

1 teaspoon Bragg Liquid Aminos

1 tablespoon cornstarch

1 tablespoon fine cornmeal or corn four


1. Simmer onions, peppers and garlic in 2 tablespoon of water for 5 minutes. Add sliced zucchini and cook 3 more minutes. Remove from heat. Place a shallow, nonstick 8-inch
skillet or Frittata pan) on the burner at medium low heat to preheat

2.Place tofu and remaining ingredients in blender and blend – not necessarily smooth but thick.

3. Stir blended tofu into the onion mixture and pour int the preheated skillet, smoothing the surface. Cook for 15 minutes or until the Frittata is almost set. Cover handle with
foil or slip Frittata onto a cookie sheet and place under broiler for about 2 minutes or until the top is set and golden. Allow the frittata to stand for 5 minutes before cutting
into wedges for serving

Makes one 8-inch frittata.

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