Potato Tomato Frittata

I'm really excited about the recipe for this week. This is a bit of an invention on the vegan end of the spectrum. Frittatas are generally made with eggs, it's always cool (for me) when we can create something so commonly "un-vegan" to vegan. I got some help on this creation from "the kicking kitchen."  I hope you like it!
Here we go...




What you'll use from your bag:

1 cup cubed Red Norland Potatoes
2 chopped Heirloom Tomatoes
2 cloves chopped Garlic
1/3 cup diced Leeks
2 diced Sweet Peppers

What else you'll need:

2 tbsp Olive Oil
1/2 cup fresh chopped Parsley
3/4 cup sliced & quartered Mushrooms
14 oz (1 package)Tofu firm
1/4 cup Soy (or Rice) Milk
4 tbsp Arrowroot/Cornstarch
2 tbsp Nutritional Yeast
1 tsp Dijon Mustard
1 tsp Dried Dill
1/4 tsp Paprika
1/2 tsp Turmeric
Salt & Pepper (to taste)

What to do:
-Heat oven to 375
-Saute the cubed potatoes in a little olive oil and splash of salt until they are not quite done (maybe 5-6 minutes) Then set aside
-In the same pan, saute the leeks and garlic (about 4 minutes)
-Add the sweet peppers, diced tomato, parsley, and mushrooms and continuing sauteing for 2-3 minutes. Cover and set aside
-Drain and squeeze excess water out of the tofu using cheese cloth of paper towels
-Combine the tofu with: soy milk, arrowroot, nutritional yeast, mustard, dill, paprika, tumeric, salt and pepper in a food processor and blend until well combined
-Place tofu mixture in a large bowl and stir in the potatoes and veggie mixture
-Scoop/pour into a pie plate or baking dish
-Bake for about 40 minutes. Let stand 5 minutes before serving

Enjoy