Saturday, July 18, 2015
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.