Tofu and Veggie Frittata (vegan) – Kidney Community Kitchen

Ingredients

• 1 package (350 g) firm tofu, drained
• ¾ cup aquafaba (from cooked/canned chickpea)
• ¼ cup + 2 tbsp chickpea flour or all-purpose flour
• 1 medium potato, diced (1 cup)
• 1 medium red bell pepper, diced (1 cup)
• 1 large zucchini, diced (2 cups)
• 4 green onions, sliced (1 cup)
• ¼ cup cilantro, finely
• 2 tbsp nutritional yeast
• 1.5 tbsp miso
• 1 tbsp garlic powder
• 1 tbsp onion powder
• ¼ tsp turmeric
• ¼ tsp sea salt
• 1 tsp red pepper flakes (adjust as needed)