For the blender/food processor

Instructions

1. Preheat the oven to 375°F.
2. Heat oil in a pan over medium heat, saute potatoes for 5 minutes, add onion and saute until translucent, another 5 minutes. Add the peppers, zucchini, and garlic, saute until just soft. Add tomatoes, parsley/cilantro and optional red pepper flakes, cook for one minute more. Remove from heat.
3. In food processor/blender, combine the remaining ingredients and process/blend until smooth. Taste, adding any additional spices as desired.
4.In a large bowl, combine the sauteed vegetables into the tofu mixture.
5. Cut a circle out of parchment paper to line the bottom of your pie dish. Spoon mixture into the lined pie dish and using the back of a spoon smooth the top. Bake for 35 to 40 minutes, or until frittata is firm to the touch. Remove from heat and let stand 10 minutes. Loosen edges of frittata. Using pot holders if needed, place plate on top of pie dish and flip so frittata falls onto plate, remove parchment paper and serve.
6. Cut into 4 even sections for use throughout the week, top with ¼ avocado, hot sauce or salsa.