Traditional Frittata (Vegan)

• 12 cup tofu, crumbled
• 2 teaspoons arrowroot
• 1 teaspoon sesame oil
• 2 tablespoons soymilk
• 18 teaspoon salt
• 1 teaspoon canola oil
• 14 cup artichoke heart, canned
• 2 tablespoons vegan mozzarella cheese or 2 tablespoons vegan mozzarella cheese, finely diced
• 2 tablespoons red bell peppers, diced
• 2 tablespoons kalamata olives, chopped
• 1 tablespoon scallion, finely sliced

1. In a bowl blend together the tofu, arrowroot & sesame oil, then add the soy milk & salt, mixing to blend.
2. Put oil in a 7" or 8" omelet pan & heat over medium-low heat, before adding tofu mixture, being.sure to spread it quickly onto the surface of the pan.
3. In another bowl, mix together artichoke hearts, mozzarella, bell pepper, olives & scallion, then sprinkle this mixture evenly over the tofu mixture.
4. Cover & cook about 5 minutes or until frittata is completely done.
5. Be sure to keep heat on medium-low to prevent bottom of the tofu mixture from burning (OR you can cook the frittata in a preheated 350 degree F oven for 5 to 8 minutes, using an ovenproof pan).
6. The frittata can be enjoyed either hot or at room temperature.

arrowroot, sesame oil, soymilk, salt, canola oil, mozzarella cheese, red bell peppers, kalamata olives, scallion

Taken from www.food.com/recipe/traditional-frittata-vegan-414204 (may not work)