Recipe Club: Vegan Tomato & Zucchini Frittata
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Vegan Spring Rolls
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Tomato & Zucchini Frittata
Who doesn't love breakfast in bed served by someone special? Treat your mother (psst ... Mother's Day is this Sunday!) to this delicious, savory frittata with slices of farm-fresh zucchini and ripe tomatoes. Serve with a glass of orange juice and a bouquet of colorful flowers to instantly brighten her day. For more great Mother's Day gift ideas and recipes, check out our tips for a vegan Mother's Day.
Serves 4
What You Need:
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 ground black pepper
1 pound firm tofu, well drained
1 tablespoon arrowroot dissolved in 2 tablespoons water
1/8 teaspoon turmeric
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What You Do:
1. Preheat oven to 375 degrees. In a large skillet pan over medium heat, heat olive oil. Add onion, cover, and cook until softened, about 5 minutes. Add zucchini and cook until tender, stirring occasionally, about 5 minutes. Add tomato and basil and season to taste with salt and pepper. Cook uncovered until liquid evaporates. Transfer vegetable mixture to a lightly oiled, shallow round baking dish and set aside.

2. In a food processor combine tofu, arrowroot mixture, turmeric, and salt and pepper to taste. Pureé until smooth and add to vegetables in baking dish and stir to combine. Bake until tofu is set and top is golden brown, 30 to 40 minutes. To serve, cut into wedges.
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