Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Zucchini Fritatta

Vegetables - Zucchini - -

INGREDIENTS

1 onion diced
3 medium zucchini, diced
1 kg / 2.2 lb tofu, diced
1/2 t curry powder
1 t garlic powder
1 T spike seasoning
1 T onion powder
1/2 T ener-g egg replacer
3 T bragg's liquid aminos (or soy sauce)
2 T oil
2 T nutritional yeast
1 t turmeric
1 t black pepper
2 T spike seasoning
3 T pastry flour

METHOD

Saute onion and zucchini with a squirt of bragg's and nutritional yeast. In a bowl, mix tofu with all the remaining ingredients. Add the saut� and mix. Flatten mixture onto an oiled cookie sheet (the batter should be about 2.5 cm / 1 inch high). Bake in a pre-heated oven at 180C/350F for approximately 1/2 hour, or until golden brown.

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