Tofu Frittata

1 package   Organic Soft Tofu
1/2 Cup      Canned coconut milk
1/2 Cup       Tomato Sauce
3 Tbsp         Nutritional Yeast
2 Tbsp         Cornstarch
1 Tbsp         Tahini
1/4 tsp         Tumeric powder
1/4 tsp         Black pepper
1 tsp             Cumin
1 tsp             Curry powder
1 tsp             Herb de provence
1 Cup            Leeks, chopped
1 block          Organic Firm Tofu
1/2 Cup         Red Pepper, diced
1/2 Cup         Zucchini, grated
1/2 Cup         Potato, diced
3 Cloves        Garlic, minced

1. Preheat oven to 400F
2. In a food processor, puree soft tofu, coconut milk, tomato sauce, nutritional yeast, cornstarch, tahini, tumeric, and     
    black pepper.
3. Heat skillet on medium. Add leeks and cook until beginning to brown.
4. Add garlic.
5. Boil potatoes until slightly soft.
6. Add potatoes, pepper, zucchini, herb de provence, cumin, crumbled tofu and curry powder.
7. Combine tofu mixtures.
8. Pour into pie plate.
9. Bake for 20 minutes. 
10. Run knife around edges. Bake for another 15 minutes.

Looking for more school-friendly tofu dishes? Contact Jill, Nurture The Future's Registered Dietitian at [email protected] 

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