Pesto & Potato Vegan Frittata<!-- --> <!-- -->Recipe

Ingredients

• 4 cups tightly packed fresh arugula
• ¼ cup walnuts
• 6 large cloves garlic, divided
• juice of 1 1/2 lemons, divided
• ½ cup nutritional yeast, divided
• ½ tsp sea salt, divided (plus more to taste)
• ¼ cup + 1 Tbsp olive oil, divided
• 1 cup baby Dutch yellow potatoes (about 4-6), sliced in half
• 1 head lacinato kale, ribs removed and thinly sliced
• 1 14-oz package firm tofu
• ½ cup vegetable broth
• ¼ tsp turmeric
• ½ tsp garlic powder
• zest of 1 lemon