ITALIAN TOFU FRITTATA

5 oz firm light tofu, drained
4 egg whites
1 tbsp dried Italian seasoning
1/4 tsp turmeric
2 cups finely chopped kale, (remove stems)
1 cup onion, chopped fine
1 cup zucchini, diced
1 cup red bell pepper, diced
1 cup chopped fresh tomato
4 cloves garlic, minced
1/4 cup chicken or vegetable broth
2 tbsp red wine vinegar
salt and white pepper to taste
2 tbsp chopped fresh parsley

Puree tofu with egg whites, Italian seasoning and turmeric in blender.

In 10 inch stainless steel pan, saute kale, onion, zucchini, bell pepper, tomato, and garlic for about 1 minute over medium low heat, stirring often.

Add broth and red wine vinegar. Pour tofu mixture over vegetables, cover and cook over low heat until mixture is completely firm and cooked, about 12 minutes.

Top with chopped parsley.

Servings: 4