Vegan Frittata

Preheat the oven to 400 F.

In a small oven safe, non-stick skillet, heat the olive oil over medium. When hot, add the onion and saute until softened and golden. Add the garlic and stir for 1 minute. Then remove from heat and set aside.

While the onion is cooking, blend the tofu and almond milk until smooth. (I used a big bowl and an immersion blender, but I don’t see why a regular blender or food processor wouldn’t work). In a large bowl, combine the tofu and milk with all of the ingredients.

Add the tofu mixture to the skillet and bake 45 minutes, until almost set. Turn off the oven and leave the frittata in the oven for 10 more minutes.

Serve hot.