📖 Instructions

1. Preheat the Oven: Get started by preheating your oven to 375°F (190°C). While it heats, lightly grease a 9-inch oven-safe dish. This step is crucial to prevent the frittata from sticking and ensures easy removal later.
2. Prepare the Tofu: Drain the excess water from the firm or extra-firm tofu by pressing it between paper towels or using a tofu press. Crumble the tofu into a mixing bowl.
3. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-5 minutes, or until they become softened and fragrant. Keep a close eye to prevent burning. Burnt garlic can ruin the whole dish!
4. Add Vegetables: Introduce the chopped vegetables (bell pepper, zucchini, and cherry tomatoes) to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. Season with a pinch of salt and pepper.
5. Create the Tofu Scramble: Add the crumbled tofu to the skillet with the vegetables. Stir in the soy sauce (or tamari), nutritional yeast, turmeric, black salt (kala namak), and red pepper flakes (if using). Cook for 8-10 minutes, stirring frequently, until the tofu is heated through and the flavors have melded together. The turmeric gives it a vibrant yellow color, mimicking eggs!
6. Assemble the Frittata: Transfer the tofu scramble mixture to the prepared oven-safe dish. Spread it evenly across the bottom.
7. Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden on top. Keep an eye on it – ovens can vary!
8. Cool and Serve: Remove the frittata from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley or chives, if desired. Serve warm and enjoy!