Zucchini Frittata

1 Tbsp water                                                               3 Tbsp nutritional yeast
1 small yellow onion, minced                                  1 Tbsp cornstarch or arrowroot
2 cups shredded zucchini ( 1 medium zucchini)   1 tsp onion powder
2 cloves garlic, minced                                              1 tsp dried basil
sea salt and fresh ground pepper                         ¼ tsp ground turmeric
1 pound firm tofu                                                         1 small ripe tomato, chopped
¼ cup non-dairy milk                                                  1/3 cup kalamato olives, pitted and chopped
2 Tbsp fresh basil

Saute onions in ovenproof skillet about 5 minutes til softened.  Add water as needed. 
Add zucchini and garlic, cook about 3 minutes.

In blender combine tofu, nondairy milk, nutritional yeast, cornstarch, onion powder, dried basil and turmeric.  Add ½ tsp salt and pepper to taste.  Blend til smooth

Preheat the broiler.  Spread tofu mixture over vegetables in ovenproof skillet.  Cook and cover over medium heat til firm and brown on bottom about 15 minutes.  Run under broil just long enough to brown top. Cut into wedges, sprinkle with tomato, olives and basil.  Serve hot   Serves 4

Adapted from Quick Fix Vegan by Robin Robertson