Name: Potato Leek Frittata
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 3 medium russet potatoes (peeled and diced into 0.5 inch cubes); 1 null leek (chopped); 0.33 cup chopped sun dried tomatoes (in oil or dried); 14 ounce block firm tofu (drained); 3 tbsp nutritional yeast; 2 tbsp cornstarch; 0.5 cup unsweetened almond milk (or soy/coconut/cashew); 0.5 tsp onion powder; 0.25 tsp turmeric; 0.75 tsp salt; null null black pepper (few shakes); 0.25 tsp kala namak ((optional, for eggy flavor)); null null sliced avocado; null null fresh chopped parsley; null null sliced tomatoes; null null arugula

Instructions

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1

Preheat the oven to 375 degrees F.
2

In a large oven-safe skillet, warm the olive oil (2 tbsp) over medium heat. Add the russet potatoes (3 medium) and season with salt (0.75 tsp) and [few shakes black pepper]. Pan fry for 5 minutes, stirring frequently.
3

Add the leek (1) and continue to pan fry for another 5 minutes or so, until the potatoes are fork tender. Turn off the heat and stir in the chopped sun dried tomatoes (0.33 cup). Remove the pan from heat and set aside.
4

In a food processor or blender, add the drained block firm tofu (14 ounce), nutritional yeast (3 tbsp), cornstarch (2 tbsp), unsweetened almond milk (0.5 cup), onion powder (0.5 tsp), turmeric (0.25 tsp), salt (0.75 tsp), [few shakes black pepper], and optionally kala namak (0.25 tsp). Blend until smooth.
5

Pour the tofu "egg" mixture over the vegetables in the skillet. Bake for 35 minutes, until the top is firm.
6

Slice and serve immediately with optional toppings like [sliced avocado], [fresh chopped parsley], [sliced tomatoes], and [arugula]. Store leftovers in the refrigerator for 3-4 days and reheat until warm.