8 oz. silken tofu
2 Tbsp. margarine
3 Tbsp. 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 Tbsp. 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 olive oil until just tender. Add grated potato and continue cooking for another 5 minutes, stirring occasionally to prevent sticking.
Pour tofu mixture over the vegetables, stirring 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 5 minutes to make sure 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
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