Title: Baked vegetable fritatta
 Categories: Vegetarian, Tofu
      Yield: 6 Servings
 
      1    Onion; chopped
      1    Leek; sliced
      8 oz Mushrooms; sliced
      5 oz Fresh spinach; chopped
      1 lb Firm or regular tofu
    1/2 c  Soymilk
    1/2 ts Nutritional yeast
    1/2 ts Freshly grated nutmeg
      2 tb Arrowroot powder or
           Cornstarch
           Pinch ground turmeric (opt.)
      1    Tomato; sliced
           Mushroom slices for garnish
           (opt.)
    1/2 ts Dried basil
 
  Saute onion and leek in a heavy skillet with a little water until
  translucent. Add mushrooms and continue to saute until vegetables are
  tender. Thoroughly wash, dry and chop spinach. Add to skillet and cook
  unitl just wilted. Preheat oven to 350 degrees. In a food processor or
  blender, puree tofu, soymilk, nutritional yeast, nutmeg, arrowroot or
  cornstarch, and turmeric if desired. Combine with cooked vegetables.
  Season with salt and pepper. Pour into 6 lightly oiled individual
  souffle dishes or a 9-inch quiche dish or round glass dish. Decorate
  the top with sliced tomatoes and a few extra slices of mushrooms if
  desired. Sprinkle with basil. Bake until risen slightly, golden brown
  and firm to the touch, about 40 minutes. (If baked in a single pan,
  allow to cool for 10 minutes before cutting into wedges like a pie.)
  Serves 6. Per serving: 170 cal; 13 g. fat; 14 g. carb;. 0 chol; 227
  mg sod; 4 g fiber. From February, 1993 _Vegetarian Times_