Egg-free Frittata

8 oz. silken tofu
2 Tbsps. margarine
3 Tbsps. arrowroot
1 tsp. baking powder
1 tsp. kosher salt or sea salt
1/4 tsp. turmeric
1/4 tsp. garlic powder
1 Tbsp. mixed fresh herbs, finely chopped (your choice)
2 Tbsps. olive oil
1/2 small onion, diced
1 small zucchini, thinly sliced
1 small bunch of asparagus, sliced
1 russet potato, shredded
1/2 cup cherry tomatoes, halved


Preheat oven to 425 degrees.

In a blender or processor, puree the tofu, margarine, arrowroot, baking powder, salt, turmeric and garlic powder. Fold in chopped herbs. Set aside.

In a 9-inch, oven-proof skillet, sauté the onion, zucchini and asparagus in the olive oil until just tender. Add the grated potato and continue cooking for another five minutes, stirring occasionally to prevent sticking.

Pour the tofu mixture over the vegetables, stirring just enough to coat them. Smooth the top with a spatula and sprinkle the halved tomatoes over the mix.

Place in the oven for 15-20 minutes, until the frittata is firm and the top is golden. Check it every five minutes to make sure that it is not getting too dark. Remember, everything is already cooked.

Allow the frittata to rest for 15-20 minutes before slicing.

Yield: 6 servings

Nutritional information:
Per serving: 217 calories, 9.8g total fat, 3.2g protein, 22.5g carbohydrate, 8g dietary fiber, 0mg cholesterol, 414.7mg sodium, 1.8g sugar, 131.8mg