I tried this experiment using Tofu and my blender yesterday to make a soy and cheese frittata. It actually worked pretty well.
Slowly fry 3 potatoes peeled and cut into small semi thin wedges along with red,yellow,green bell peppers diced. Add dices onions for more flavor. I use olive oil or canola. Best to use cast iron skillet - (needs to go in the oven in the end.)
Preheat oven to 350
One package of Tofu
1 tsp of Turmeric
Salt & Pepper or any other spices that you prefer. ( 21 seasoning worked for me so it wasn't so bland.)
2 tablespoons of unsweetened apple sauce
1 tsp of Soya or low sodium soy sauce
Indian black salt 1 tsp (optional)
blend until smooth.
Pour mixture over the fried potatoes ( they should be soft and ready to eat.) Do not stir the pan. Let simmer for about 2-3 minutes on the stovetop on low heat. Sprinkle vegan cheddar cheese on top of the unstirred mixture. The potatoes sit at the bottom of this dish.
Place the skillet in the oven for about 15-20 minutes until tofu rises and cheese is melted. It well be yellow and look like eggs when done. If needed broil for about 1-2 minutes. Don't over cook.
Remove from oven and cut into pie wedges.
Eat with warm wheat tortilla wraps, salsa and avocado. YUM!!!!!!!!!!