Zucchini, Potato, And Dill Frittata - Vegan

• 1 lb extra firm tofu
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1/4 cup nutritional yeast
• 1/4 teaspoon turmeric
• 2 teaspoons olive oil
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 2 cups zucchini, shredded, squeezed dry of excess water
• 3 new potatoes, cubed 1/2-inch
• 2 -3 teaspoons dried dill
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

1. Preheat oven to 400u0b0F
2. Steam cubed potatoes in a veggie steamer for 7-8 minutes.
3. In a mixing bowl, crumble and squeeze the tofu through your fingers until it resembles ricotta cheese. Be sure to squeeze out all the lumps.
4. Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
5. In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
6. Add remainder of dried spices, and stir to coat.
7. Add the shredded zucchini and potatoes and saute for 3 more minutes.
8. Add the minced fresh garlic saute for 1 minute.
9. Transfer the cooked zucchini/potato mixture to the tofu and combine well.
10. Place the tofu back into the skillet and press down firmly in place.
11. Cook in the oven at 400u0b0F for 30 minutes.
12. Let the frittata sit for 10 minute before serving.

extra firm, soy sauce, mustard, nutritional yeast, turmeric, olive oil, onion, garlic, zucchini, potatoes, dill, thyme, garlic, onion powder

Taken from www.food.com/recipe/zucchini-potato-and-dill-frittata-vegan-315808 (may not work)