Step 1

Chop the onions and zucchini into small pieces and sautee in a large non-stick frying pan with 1 tbsp of oil. Season with salt and garlic powder and cook for 3-4 minutes.

Step 2

In the meantime, drain the water from the package of tofu and press it slightly to remove a little of the excess water. Then crumble the tofu into a blender along with the, spices, baking powder, and the remaining tbsp of olive oil. Blend on high until very smooth and creamy. Pause to scrape down the sides as needed. Taste and add salt and pepper if needed. Then arrange th veggies in an even layer and dollop the tofy mixture over the veggies evenly. Gently smooth out the top and edges.

Step 3

Top with cherry tomaotes and vegan cheese.

Step 4

Then reduce the heat to medium low (about a 3 out of and cover tigtly with a lid. Set a timer for 10 minutes then reduce the heat to low (2 out of and cook for another 10 minutes or until the frittata is set on top, fluffy in the center, and pulling away from the pan slightly.

Step 5

Remove from the heat and allow the frittata to rest for at least 15 miinutes before slicing. This is important because it needs some time to set. During this time, the top will become firmer and the edges will pull alway from the sides of pan, making it easier to slice and serve this frittata. In the meantime make some toast and pour yourself a cup of coffee 🍞 ☕️

Step 6

I like serving this with avocado toast and/or a fresh green salad dressed with a tangy vinaigrette. Lots of ketchup and hot sauce on the side too. Enjoy!