• Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or oven-safe skillet with a bit of olive oil.
• Step 2: In a large bowl, whisk together the crumbled tofu, chickpea flour, almond milk, nutritional yeast, baking powder, salt, and black pepper until well combined.
• Step 3: In a large skillet over medium heat, heat the olive oil. Add the diced onion and sauté for 3-4 minutes, until translucent. Add the minced garlic and cook for an additional minute, stirring constantly.
• Step 4: Add the chopped bell peppers and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
• Step 5: Add the chopped spinach or kale to the skillet and cook for 2-3 minutes, until the greens are wilted.
• Step 6: Pour the tofu-chickpea flour mixture into the prepared pie dish or skillet, spreading it evenly. Top with the sautéed vegetables and fresh herbs.
• Step 7: Bake the frittata for 30-35 minutes, or until the center is set and the edges are golden brown.
• Step 8: Remove the frittata from the oven and let it cool for 5-10 minutes before slicing and serving.