Ingredients
• 2 shallots, minced
• 1/2 14-ounce package extra-firm tofu (not silken), drained well and coarsely crumbled
• Salt & fresh ground pepper
• 1 teaspoon dried oregano
• 2 small zucchini, grated
• 1 12-ounce package lite, extra-firm silken tofu
• 1/4 cup rice milk
• 3 tablespoons nutritional yeast
• 1 tablespoon & 1 teaspoon cornstarch
• 1 teaspoon tahini
• 1 teaspoon chopped garlic
• 1/4 cup finely shredded rice cheese, cheddar flavored
• 1 teaspoon salt
• Fresh ground black pepper
Directions
Spray a 9-inch non-stick pie pan with cooking spray.
Preheat oven to 400.
Heat a non-stick saute pan over medium heat and spray it with cooking spray. Add the shallots and cook, stirring, until they begin to soften but not brown, about 2 minutes. Add the crumbled tofu and a sprinkle of salt and freshly ground pepper. Cook, stirring occasionally, until tofu begins to brown in places, about 5 minutes. Add oregano and zucchini and continue to cook until zucchini softens, about 5 minutes.
While the zucchini cooks, blend all remaining ingredients well in a food processor. When the zucchini has softened, remove the pan from the heat and pour in the contents of the food processor over it. Quickly stir well and pour into the prepared pie pan. Bake for 25 to 30 minutes, or until center is set and top is not yet browned.
Loosen the frittata around the edges. Place a serving plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate.
Source: http://joannalovestocook.blogspot.com/2011/06/vegan-frittata.html
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