Tofu Fritata

Ingredients:

Shan tofu cut into cubes (recipe under protein) use whole amount made
3 cups yucca ( or any root vegetables of choice)
1 tbs rosemary or thyme
4 cups of unsweetened plant milk of choice (I used almond)
1/2 cup organic sunflower seeds or any other nuts/seeds (optional)
1 cup vegan cheese divided (I used Daiya)
2 tbs flax seed meal
3 handfuls of organic baby spinach washed
juice of two limes
1 tsp tumeric
1 big onion
1/2 cup scallion diced
2 tbs epice
1 tbs dry parsley
salt to taste
2 tsp organic coconut oil ( 1 tsp for sauteing and 1 tsp to grease baking pan)

Directions:

On medium heat saute yucca with onion, rosemary/thyme, scallion,  and salt to taste in a large skillet until yucca is tender. Add in spinach, let it get wilted and lower heat. In a blender or food processor blend together tofu, lime juice, turmeric, parsley, milk and seeds/nuts. Blend together until smooth. Pour out mixture in a big bowl and mix that with the sauteed veggies. Mix together and add half cup of cheese. Grease a big baking pan and pour mixture in there, top with rest of cheese. Bake at 385 degrees for 40 minutes or until golden brown. Remove from oven, let cool and serve. Enjoy!!!