Extra-firm tofu - pressed for a few minutes, blended with spices and then mixed with sautéed potato, onions, red pepper and arugula - creates a lavish, hearty and satisfying oven-baked vegan frittata that'll quell the tummy turbulence and become a frequent breakfast/brunch favorite!
Begin by pressing a 14-ounce block of extra-firm tofu for about 10 - 15 minutes.
Meanwhile, in a cast-iron skillet over medium heat with 2 tablespoons of olive oil, sauté the thin quarter moons of potato for 5 - 8 minutes. After they turn slightly more translucent and start to brown, add the garlic, onion and red bell pepper, and continue sautéing for another 7 - 8 minutes, until the onions and pepper begin to turn translucent as well. Next, add the arugula and let it reduce down until it's wilted, about 2 - 3 minutes. Lastly, remove the cast-iron from the heat and fold in the chopped Kalamata olives.
Once the tofu has been pressed, crumble it up with your fingers into a food processor, and add to that the unsweetened almond milk, nutritional yeast, ground turmeric, salt, garlic powder, black pepper, and lemon juice. Pulse until very smooth. Transfer this mixture to the cast-iron pan with the sautéed veggies in it, and then add the chickpea flour and arrowroot powder to the cast-iron as well. Fold all the ingredients together with a spatula until the ingredients have been distributed evenly throughout and there is no flour or arrowroot powder clumped up. Smooth the surface out with a spatula.
Preheat the oven to 375°F, and bake the cast-iron tofu frittata at that temperature for about 33 - 35 minutes, until it's firm to touch on top and slight cracks appear on the surface. Let the frittata cool for 5 - 10 minutes before cutting into it - this will allow it to set so you can get a clean slice of frittata.