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.

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