Zucchini, Potato, And Dill Frittata - Vegan - cooking recipe

Ingredients

1 lb extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/4 cup nutritional yeast
1/4 teaspoon turmeric
2 teaspoons olive oil
1/2 cup onion, diced
2 garlic cloves, minced
2 cups zucchini, shredded, squeezed dry of excess water
3 new potatoes, cubed 1/2-inch
2 -3 teaspoons dried dill
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder

Preparation

Preheat oven to 400\u00b0F
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\u00b0F for 30 minutes.
Let the frittata sit for 10 minute before serving.