Zucchini, Potato, and Dill Frittata - Vegan

Name: Zucchini, Potato, and Dill Frittata - Vegan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Kozmic Blues

"After being given a 2 foot zucchini from someone's garden, I needed some ideas...SERIOUSLY. I decided to take the basic principle of my Recipe #300014, switch the veggies and the spice combination, and here was the result. A lovely light summery frittata, vegan style. For the onion, I used a vidalia. For the spice mixture, I used a combo of Pampered Chef all-purpose dill mix, a bit of 4S seasoned salt, and some Penzey's Fox Point Seasoning. I have tried to list the equivalents below using dried dill, onion and garlic powder. As always, fresh dill would be great in this too (1 TBSP)."

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photo by Kozmic Blues

Ready In:: 50mins
Ingredients:: 14
Serves:: 4

ingredients

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

directions

Preheat oven to 400°F
Steam cubed potatoes in a veggie steamer for 7-8 minutes.
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.
Mix in the soy sauce, mustard, nutritional yeast, turmeric and half of the dried spices and combine well.
In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
Add remainder of dried spices, and stir to coat.
Add the shredded zucchini and potatoes and saute for 3 more minutes.
Add the minced fresh garlic saute for 1 minute.
Transfer the cooked zucchini/potato mixture to the tofu and combine well.
Place the tofu back into the skillet and press down firmly in place.
Cook in the oven at 400°F for 30 minutes.
Let the frittata sit for 10 minute before serving.

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RECIPE SUBMITTED BY

Kozmic Blues

Providence, Rhode Island

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