TOMATO ZUCCHINI “FRITTATA”
Tofu replaces eggs in this interpretation of a frittata, the classic Italian flat omelet. Vary the filling ingredients according to personal preference: cooked asparagus or mushrooms are good choices.
1 tablespoon olive oil
1 small Vidalia or other sweet yellow onion, minced
1 small zucchini, shredded and well drained
1 firm ripe tomato, chopped
1/2 teaspoon dried basil
Salt and freshly ground black pepper
1 pound firm tofu, well drained
1 tablespoon arrowroot dissolved in
2 tablespoons water
1/8 teaspoon turmeric
Heat the oil in a large skillet pan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the zucchini and cook until tender, stirring occasionally, about 5 minutes. Add the tomato and basil and season to taste with salt and pepper. Cook uncovered until liquid evaporates. Transfer the vegetable mixture to a lightly oiled shallow round baking dish and set aside.
Preheat the oven to 375?. In a food processor or blender combine the tofu, arrowroot mixture, turmeric, and salt and pepper to taste. Puree until smooth and add to the vegetables in the baking dish and stir to combine. Bake until the tofu is set and the top is golden brown, 30 to 40 minutes. To serve, cut into wedges. Serves 4.