On a sunny weekend morning, few things are more comforting than a cast-iron vegan tofu frittata, sizzling and fragrant and right out of the oven. Colored with vibrant ground turmeric, spiced up with both fresh and powdered ginger root and red peppers, and heartily bolstered by extra-firm tofu and creamy quartered potato slices, this inviting frittata will bring everyone to the breakfast table in a hurry.
First things first, drain and then cut the tofu block into thirds or fourths, then pad it with an absorbable cloth and press it between two cutting boards with something heavy on top for 10 - 15 minutes.
Meanwhile, in a cast-iron skillet over medium heat, heat the olive oil and then begin frying the thin, quarter-moon potato slices for about 5 - 8 minutes, until they start to brown.
Next, add the finely chopped yellow onion and red pepper, and cook for an addition 5 - 7 minutes, until tender. Remove the cast-iron from the heat, preheat the oven to 375°F, and then return to your pressed tofu.
Once the tofu is done pressing, crumble it into a food processor, along with the soy milk, turmeric, lemon juice, nutritional yeast, fresh and powdered ginger root, salt, garlic powder, and black pepper. Pulse until relatively smooth and incorporated. Careful not to overdo it.
Pour the tofu mixture into the cast-iron skillet that has the fried potato, onions and peppers. Add to that also the chickpea flour and arrowroot powder, too. Fold the ingredients together until everything is evenly distributed, and the surface is smooth and even.
Once the oven is preheated, pop the cast-iron skillet into the oven and bake the frittata for 30 - 35 minutes, until slightly firm to touch on top.Serve the frittata with ketchup or whatever else!