Frittata with Oyster Mushrooms

From Vegan Everything 100 Easy Recipes for Any Craving from Bagels to Burgers, Tacos to Ramen
by Nadine Horn and Jörg Mayer

Tofu makes a great egg substitute in this dish.  And the taste improves each day.
I need to work on how to keep it from sticking.  Perhaps sauté veggies in a separate pan, then grease the frittata pan and pour in the ingredients.  Also be  sure to get the tofu to room temperature before preparing.

Ingredients:

1 onion
9 oz fresh oyster mushrooms (I used a mix of mushrooms)
3 Tbsp olive oil
10.5 oz silken tofu
3 Tbsp corn starch
2 Tbsp nutritional yeast
1/2 tsp ground turmeric
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp freshly ground black pepper
5 oz firm tofu
Parsley to serve

Can use zucchini strips or sun-dried tomatoes.  I added both - soak the sun-dried tomatoes first.

Directions:
1)  Preheat the oven to 350
2)  Dice the onion and coarsely chop the mushrooms
3) Heat 1 Tbsp of the oil in an oven-safe sauce pan over medium high heat.  Cook the onion for about 3 minutes, until translucent
4)  Add the mushrooms and cook for 5 minutes stirring occasionally
5)  While the mushrooms are cooking, puree the silken tofu, cornstarch, nutritional yeast, turmeric, onion and garlic powders, salt, pepper and the remaining 2 Tbsp oil in a food processor.  Crumble the firm tofu and fold into the pureed tofu mixture.
6)  Reduce the heat to medium, pour the tofu mixture over the mushrooms and cook for 10 minutes or until the frittata sets.
7)  Transfer the pan to the oven and bake for 10-20 minutes or until golden brown.  Top with parsley cut into wedges and serve.

I topped it with cheese halfway through the oven time.