This healthy vegan adaptation of an Italian omelet is made with tofu and soy milk and cheese instead of eggs and regular dairy.

As with a traditional frittata, the cooking begins on top of the stove and finishes in the oven. This a great use for leftover baked potatoes, and it goes together quickly. Hearty, satisfying and delicious! (For a non-vegan version, simply substitute regular milk and mozzarella instead of the soy.)

INGREDIENTS
1 pound firm tofu, crumbled
¼ cup soy milk
¼ cup chopped fresh parsley leaves
1/8 teaspoon turmeric
½ cup shredded soy mozzarella
Salt and freshly-ground black pepper
1 tablespoon olive oil
2 garlic cloves, minced
2 large Yukon Gold or russet potatoes, baked, or roasted and cut into ½-inch dice

1. Preheat the oven to 400 degrees. Place half the tofu in a food processor, along with the soy milk, parsley, turmeric, ¼ cup of the soy cheese, and salt and pepper to taste. Process until smooth and set aside.

2. Heat the oil in a large skillet over medium heat. Add the garlic and potatoes and cook, turning occasionally, until the potatoes are lightly browned on all sides, about 5 minutes. Add the remaining crumbled tofu and the pureed tofu mixture, stirring to combine well. Cook for 5 minutes, or until the mixture is beginning to set.

3. Transfer the frittata to the oven and bake until firm and hot, about 20 minutes.

4. Sprinkle with the remaining ¼ cup cheese and return to the oven to melt the cheese, about 5 minutes. Let stand for 10 minutes before cutting into wedges to serve.

Serves 4.