MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tomato Zucchini Frittata
Categories: Breakfast, Tofu, Vegetarian
Yield: 4 Servings

1 tb Olive oil
1 lg Sweet onion; minced
2 md Zucchini;
- shredded, squeezed dry
3 cl Garlic; minced
1 ts Dried basil
1/2 ts Dried oregano or marjoram
1/4 c Sun-dried tomatoes;
- oil-packed or rehydrated,
- chopped
Salt
Black pepper; freshly ground
16 oz Firm tofu; drained
1/4 c Plain nondairy milk;
- unsweetened
1/4 c Nutritional yeast
3 tb Chickpea flour or
- all-purpose flour
1 tb Arrowroot or corn starch
2 tb Fresh lemon juice or
- dry white wine
1/2 ts Onion powder
1/2 ts Baking powder
1/4 ts Turmeric
2 tb Fresh basil; chopped
1 1/2 c Grape tomatoes; halved

Preheat the oven to 375?F. Lightly oil a shallow round baking dish
and set aside. Heat the olive oil in a large skillet over medium
heat. Add the onion and cook until softened, about 5 minutes. Add the
zucchini and garlic and cook, stirring occasionally, until softened,
about 3 minutes. Stir in the dried basil, oregano, sun-dried
tomatoes, and salt & pepper to taste. Transfer to the prepared dish
and set aside.

In a food processor, combine the tofu, nondairy milk, nutritional
yeast, flour, arrowroot, lemon juice, onion powder, baking powder,
1/2 ts salt, 1/4 ts pepper, turmeric, and fresh basil. Process until
smooth. Pour the tofu mixture evenly over the vegetables in the
baking dish. Arrange the grape tomatoes on top of the tofu mixture,
cut sides up. Bake until the tofu is set and the top is golden brown,
about 30 minutes. Cut into wedges and serve hot.

Variation:

Use cooked asparagus or mushrooms instead of zucchini, or try dill or
tarragon instead of basil and oregano.

Recipe by Vegan Planet by Robin Robertson

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