Ingredients:

• 1 tsp canola oil
• 1lb Idaho gold potatoes
• 2 cloves garlic, minced
• 1 lb firm or extra-firm tofu
• 1 Tbsp soy sauce
• 1/4 tsp turmeric
• 1/4 tsp ground cumin
• 1/2 tsp chopped rosemary
• 1 tsp dried thyme
• 1/4 cup nutritional yeast
• 1/4 tsp salt
• freshly ground black pepper, to taste

Directions:

1. Preheat oven to 400°F. Lightly grease an 8-inch pie plate and set aside.
2. Grate potatoes (with skins) and press with a towel until mostly dry. Sautee with garlic in oil over medium heat for 5 minutes, stirring frequently. Remove from heat.
3. Drain and crumble tofu. Toss with remaining ingredients. Add potatoes and stir to combine.
4. Press mixture into pie plate and bake for 20 minutes, until the frittata is firm and lightly browned.
5. Cool 3-4 minutes, then invert onto a serving plate, slice into wedges, and serve.

Source: The Verdant Life

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