Directions

1. Preheat the oven to 350 °F.
2. In a blender, combine tofu, aquafaba (liquid from canned or cooked chickpea), flour, nutritional yeast, miso, garlic powder, onion powder, turmeric, sea salt, and red pepper flakes into a smooth batter.
3. Dice red bell pepper, potato, and zucchini into small pieces. Finely chop green onions and cilantro.
4. Add diced bell pepper and potatoes to a pan and sauté for about 10 minutes, until the potatoes are cooked.
5. Add zucchini, green onions, and cilantro and mix well. Sauté until vegetables are tender, about 5 minutes.
6. Transfer the cooked vegetables into an 8-inch pie dish. Pour the batter over the vegetables and mix well.
7. Bake for 60 minutes until the top of the frittata browns. Remove from the oven and let it cool for a few minutes. Slice and serve. Enjoy!