Vegan Vegetable Frittata

1 1/2 cups diced peeled potatoes
1 1/2 Tbsp. olive oil
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced zucchini
1 clove garlic, minced
1/3 cup diced tomatoes
1/4 cup chopped parsley
1 lb. firm tofu
1/2 cup unsweetened soy milk
4 tsp. cornstarch
2 Tbsp. nutritional yeast
1 tsp. prepared mustard
1 tsp. salt
1/8 tsp. turmeric
1/8 tsp. black pepper

•Preheat the oven to 375°F.
•In a pan over medium heat, sauté the potatoes in the olive oil for 5 minutes, add the onion, and sauté until translucent. Add the peppers, zucchini, and garlic and sauté until all are just soft. Add the tomatoes and parsley and sauté until warm, about 1 minute. Remove from the heat.
•In a food processor, combine the tofu, soy milk, cornstarch, nutritional yeast, mustard, salt, turmeric, and pepper. Process until smooth.
•In a large bowl, fold the sautéed vegetables into the tofu mixture.
•Spoon the mixture into an oiled quiche or pie pan. Bake for 35 to 45 minutes, or until the frittata is firm to the touch. Remove from the heat and let stand 10 minutes before serving.
Makes 4 to 5 servings