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In a bowl blend together the tofu, arrowroot & sesame oil, then add the soy milk & salt, mixing to blend. Put oil in a 7" or 8" omelet pan & heat over medium-low heat, before adding tofu mixture, being.sure to spread it quickly onto the surface of the pan. In another bowl, mix together artichoke hearts, mozzarella, bell pepper, olives & scallion, then sprinkle this mixture evenly over the tofu mixture. Cover & cook about 5 minutes or until frittata is completely done. Be sure to keep heat on medium-low to prevent bottom of the tofu mixture from burning (OR you can cook the frittata in a preheated 350 degree F oven for 5 to 8 minutes, using an ovenproof pan). The frittata can be enjoyed either hot or at room temperature.
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Japanese cooking made vegan — ramen, curry, donburi, izakaya
Adjustable stand — hold cookbook or tablet at eye level while cooking
Oaxaca's culinary traditions — Diana Kennedy's masterwork on regional cuisine
Korean classics reimagined plant-based — technique-driven
Authentic German cooking — sausages, breads, stews, baking