Potato, Squash & Asparagus Frittata

Ingredients

• 400g / 14.10 oz potatoes, cut into large chunks
• 250g / 8.80 oz butternut squash, cut into large chunks
• 1 bunch asparagus, cut into thirds
• 1 large onion, thickly sliced
• 2 garlic cloves, minced
• 1 tsp dried mixed herbs
• 250g / 8.80 oz tofu
• 1/2 cup water
• 1 Tbsp savoury yeast flakes
• 1 tsp mild paprika
• 1 tsp Dijon mustard
• 1 tsp vegan margarine
• 1 Tbsp Tofutti sour cream or vegan cream cheese
• 1 handful parsley and/or chives, chopped