Preparation Time10 minutes
Serving Size6 People
Preheat the oven to 425 F.
Spread 1 tablespoon of the oil in the bottom of a 9 x 13-inch baking pan. Arrange the potato, onion, bell pepper, and mushrooms in the pan and drizzle with the remaining 1 tablespoon of oil. Season with salt and pepper and place in the oven.
Roast 18-22 minutes or until the vegetables are tender and slightly browned on the edges. Lightly oil a 9-inch tart pan and set aside.
In a blender or food processor, combine the soy sauce, tofu, yeast, and baking powder with 1⁄2 teaspoon salt and 1⁄8 teaspoon pepper, processing until smooth.
In a large bowl, combine the tofu mixture and roasted vegetables and stir to mix well.
Transfer the mixture to the prepared tart pan, spreading the mixture evenly. Bake about 30 minutes or until the center is firm and set. Let the frittata cool for 10 minutes before serving. It’s hard to wait, but this step is very important.