|1 pound firm tofu crumbled
1/4 cup soy milk
1/4 cup chopped fresh parsley leaves
1/8 teaspoon turmeric
1/2 cup shredded soy mozzerella
1 tablespoon olive oil
2 garlic cloves, minced
2 large Yukon Gold or russet potatoes, baked or roasted and cut into 1/2 inch dice
|preheat oven to 400 degrees F
place half the tofu in a food processor,along with the soy milk, parsley, turmeric and 1/4 cup of the soy cheese. Process until smooth and set aside.
Heat the oil in a large skillet over medium heat. Add the garlic and potatoes and cook, turning occasionally until potatoes are lightly browned on all sides, about 5 minutes.
add the remaining crumbled tofu and the pureed mixture stirring well to combine. Cook for 5 minutes,or until beginning to set.
transfer the frittata to the oven and bake until firm and hot, about 20 minutes
sprinkle with 1/4 cup cheese and return to oven to melt for 5 minutes. let stand 10 minutes, cut and serve. (serves 4)