Italian Tofu Frittata

• 1 cup onions chopped fine
• 4 cloves garlic minced
• 1 cup zucchini diced
• 1 cup sweet red bell peppers diced
• 2 cups kale finely chopped, remove stems
• 1 cup tomatoes chopped fresh
• 1/4 cup chicken broth, low salt or vegetable broth
• 2 tablespoons red wine vinegar
• 5 ounces tofu firm light, drained
• 4 large egg whites
• 1 tablespoon italian seasoning dried
• 1/4 teaspoon turmeric
• 1 x salt and white pepper to taste
• 2 tablespoons parsley leaves chopped fresh

1. Chop onions and garlic and let sit for 5 minutest to bring out their health-promoting benefits.
2. Prepare rest of vegetables.
3. Puree tofu with egg whites, Italian seasoning and turmeric in blender.
4. In 10 inch stainless steel pan, heat 2 tablespoons broth.
5. When broth begins to steam add onion, garlic, zucchini, bell pepper, kale, and tomato and Healthy Saute for about 1 minute over medium low heat, stirring often.
6. Add 1/4 cuprbroth and red wine vinegar.
7. Pour tofu mixture over vegetables, cover and cook over low heat until mixture is completely firm and cooked, about 12 minutes.
8. Top with chopped parsley.

onions, garlic, zucchini, sweet red bell peppers, tomatoes, chicken broth, red wine vinegar, firm light, egg whites, turmeric, salt, parsley

Taken from recipeland.com/recipe/v/italian-tofu-frittata-48446 (may not work)