Tofu and Veggie Frittata - Forks Over Knives

Ingredients

• 1 (14-ounce) package firm tofu, drained and crumbled (2 cups)
• ¾ cup aquafaba
• ¼ cup unbleached all-purpose flour or brown rice flour
• 2 tablespoons chickpea flour
• 2 tablespoons nutritional yeast (optional)
• 1½ tablespoons mild miso
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ¼ teaspoon turmeric
• ¼ teaspoon black salt (optional)
• ¼ teaspoon crushed red pepper flakes
• 1 medium Yukon potato, scrubbed and cut into ½-inch dice (2 cups)
• 1 medium red bell pepper, cut into ¼-inch dice (1½ cup)
• 2 medium zucchinis, cut into ½-inch dice (2 cups)
• 8 scallions (green and white parts), thinly sliced (about 1 cup)
• ¼ cup fresh cilantro, finely chopped