So I'm literally making this frittata for "Sunday supper." I had some tofu that was getting ready to expire and I found this recipe in Vegan On the Cheap by Robin Robertson.
I like this recipe because it's so versatile. You can add whatever veggies you have on hand. I used potatoes, mushrooms, spinach and broccoli.
The frittata has a tofu, nutritional yeast, spice mixture combined in the blender and spread over the top of the veggies. It creates an eggy like texture over them. I have some Vegg powder which I should have added to the mixture to give it an eggy taste. I definitely will try that next time.
This is supposed to make 4 servings but my hubby and I ate the whole frittata ourselves; I would say this was a success!