Frittata
Chef Chloe - adapted
1 russet
potato, peeled and diced
7 ounces
sofe silken tofu
2 tablespoons
vegan margarine
3 tablespoons
cornstarch or arrowroot
1 teaspoon
baking powder
1 teaspoon
sea salt
1/2 teaspoon
black pepper
1 teaspoon
black salt (from Indian Store – makes an eggy taste)
1/2 teaspoon
turmeric
1/2 teaspoon
onion powder
1/2 teaspoon
garlic powder
2 tablespoons
olive oil
1 onion,
chopped
1 red
pepper, diced **original
called for tomato, slices as garnish
1 zucchini,
diced
fresh
basil leaves **I chopped and put in mix, she used as garnish
Place diced potatoes in a small saucepan and fill to cover
with water. Bring to a boil and
let cook until potato slices are just fork tender. Drain and set aside.
In a blender, puree tofu, margarine, cornstarch, baking
powder, salt, pepper, turmeric, onion powder, black salt and garlic
powder. Set aside.
Preheat the oven to Broil.
In a 9-inch oven-safe nonstick skillet, heat oil over
medium-high heat. Add onions and
let cook until soft and lightly browned.
Add zucchini, red pepper and potatoes, and let cook a couple more
minutes. Pour in the tofu mixture
and turn heat to medium-low. Turn
the contents of the skillet a few times with a spatula until all vegetables are
coated. Add chopped basil – if
using. Smooth the top with the
spatula and decorate with tomato slices. – if using. Let it cook for 15 minutes.
Place the skillet under the broiler and let cook for 3-5
minutes, or until the top is nicely browned.
Check it every 2 minutes to be sure it doesn’t burn.
Remove the frittata from the hat and garnish with basil
leaves. Let set for at least 20
minutes before serving.
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