Vegan Zucchini and Tomato Fritatta

Ingredients

• 2 pcs Zucchini, cut into pieces
• 100 g Cherry tomatoes, halved
• 1 pcs Tofu
• 1 pcs Red onion, diced small
• 2 clove Garlic
• 1 tbsp Olive oil
• 1 tbsp Nutritional yeast
• 1 tsp Turmeric, ground
• 1 g Salt and freshly ground black pepper to taste
• 2 tbsp Basil, fresh, choppped

Method

1. Preheat the oven to 180°C (356°F).
2. Press the tofu to remove as much liquid as possible. Crumble it into a large bowl until you get a fine texture.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.
4. Add the sliced zucchini to the skillet, and sauté for another 5-7 minutes until it softens slightly.
5. Add the turmeric, nutritional yeast, salt, and pepper.
6. Add the crumbled tofu to the skillet, and mix well with the vegetables and spices. Sauté for 5-7 minutes until the tofu is heated through and the flavors are well combined.
7. Add the sliced tomatoes to the skillet, and gently stir.
8. Pour the mixture into an oven-safe skillet and bake until the top is golden brown, about 15-20 minutes.
9. Remove the frittata from the skillet, and let it cool slightly. Slice and garnish with fresh basil.