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I left the Dijon mustard, turmeric, and the lemon at G's, so I substituted Nathan's Original Coney Island Deli Style mustard as close enough, Jamaican curry powder (turmeric, foenugreek, coriander, cumin, anise, star anise, pepper, pimento, cloves, garlic), and a little bit of juice squeezed from both halves of a small grapefruit (which I subsequently ate with sugar).

Also, the tofu was 14 ounces not one pound, and I almost certainly used more than the listed measurements for everything else. The large roasted pepper was from a jar. Oh, and the thyme was fresh and cut up really small and cooked you didn't seem to get anything stuck in your teeth etc. The basil leaves I just rinsed thoroughly and tore some in half or thirds before mixing in.

It took me about an hour and a half of prep time, but that's me. A garlic mincer (or something that worked as one) saved me from probably another hour of chopping.

And it didn't stay together, but it was really good nonetheless.

From
http://www.recipezaar.com/300014

RECIPE BY: Kozmic Blues

This is a delicious vegan version of the classic Italian omelette. The sundried tomatoes REALLY add a wonderful depth of flavor in this. Feel free to try different veggies in this too. Chopped broccoli, asparagus or spinach would be a nice substitute for the roasted peppers. NOTE: I have made this and skipped the broiling step. Just leave in the oven another 5-10 minutes to make sure it's firm.

Posted on: Apr 22, 2008
Ingredients
# 1 lb extra firm tofu
# 1 tablespoon soy sauce
# 1 teaspoon Dijon mustard
# 1/4 cup nutritional yeast
# 2 teaspoons olive oil
# 1/2 cup onion, diced
# 1 large roasted pepper (red or yellow)
# 1/4 cup sun-dried tomato, finely chopped
# 2 garlic clove, minced
# 1 teaspoon dried thyme
# 1/4 teaspoon ground turmeric
# 1/2 lemon, juice of
# 1/4 cup fresh basil leaf, chiffonade
Directions

1. Preheat oven to 400°F.
2. In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps.
3. Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well.
4. In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
5. Add the Roasted peppers, sun-dried tomatoes and thyme, and sauté for 3 more minutes.
6. Add the garlic saute for 1 minute.
7. Add the lemon juice, mix and remove from heat.
8. Transfer the cooked onion mixture to the tofu and combine well, fold in basil leaves.
9. Place the tofu back into the skillet and press down firmly in place.
10. Cook in the oven at 400 for 20 minutes.
11. Transfer to the broiler to brown the top, about two minutes.
12. Let the frittata sit for 10 minute before serving.
13. Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.