For The Vegetables For The Tofu Egg

1. Preheat oven to 190C.
2. Heat oil in a pan over medium heat, saute potatoes for 5 minutes, add onion and cook an additional 5 minutes.
3. Add bell pepper, zucchini and garlic, cook until softened. Add tomatoes and optional red pepper flakes, cook another minute or two. Season with salt and pepper to taste.
4. To make the tofu egg, combine the remaining ingredients in a food processor/blender, and process until smooth. Taste for seasoning.
5. Add the tofu mixture to the pan of vegetables and mix well.
6. Spoon mixture into a lightly greased 9 inch round pie/quiche dish or springform pan. Level the top flat with the back of a spatula or spoon and make sure all edges are filled.
7. Place on the middle rack and bake for 35 – 45 minutes, frittata should be firm to the touch.
8. Remove and let cool for at least 10 minutes.