Step 1

Preheat the oven to 350 degrees F and preheat an 11-inch non-stick, oven-safe skillet over medium heat.

Step 2

Lightly squeeze the blocks of tofu over the sink to remove some of the water. Place in a blender with all remaining tofu "egg" ingredients. Blend until smooth. The mixture will be very thick; stop and stir as needed. Set aside.

Step 3

Cook the mushrooms in the preheated pan for about 5 minutes, until most of the moisture has evaporated. Add the zucchini and green onion and cook for 2 minutes. Reduce heat to medium-low, and add the parsley, Italian seasoning, and a pinch of salt and pepper. Stir to combine.

Step 4

Pour the blended tofu mixture into the pan, and add the cheese. Gently stir so the veggies and cheese are coated and dispersed evenly around the pan. Smooth the top, and season with more black pepper, if desired. Use a damp paper towel to wipe away any messy "egg" mixture from the sides of the skillet.

Step 5

Cook undisturbed over medium-low heat for about 3 minutes, then transfer to the oven.

Step 6

Bake uncovered for about 50 minutes. To test for doneness, insert a knife near the center of the frittata - it should come out piping hot and the tofu should appear slightly set but still a little creamy.

Step 7

Let the frittata rest for 15 minutes before slicing. Garnish with additional parsley, green onion, and cheese, and serve hot.