Mushroom & Zucchini Tofu Frittata

In my egg eating days I used to love dill in omeletts and scrambled eggs. The texture from baking the silken (not firm or soft) tofu, with a heap of dill and a dash of white pepper to serve, is just like that of the scrambled eggs I grew up eating. Firm tofu can be used too for a firmer (duh!) frittata if that's what you'd prefer, but I would only bake at 180 degrees for not such a long time, and would use two rather than three packs of tofu.

Ingredients
900g silken tofu (three packs)

1 Tbsp. olive oil

1/2 small red onion, diced
1 clove garlic, crushed

1/4 green capsicum, diced

2 button mushrooms, thinly sliced

1/4 zucchini, thinly sliced
A good handful of baby spinach 

1 Tbsp. roughly chopped dill or basil (or more if you're a dill freak like me)
Salt and Pepper to taste

1 tsp. smoked paprika 

Preheat oven to 180 degrees.

Drain the tofu, and in an oven safe dish break up with a fork until of a relatively smooth consistency. 

In a small frying pan, fry onion, garlic, capsicum and mushrooms for a few minutes until the moisture is released from the mushrooms and they soften. Add the spinach, and when it begins to wilt, stir trough the dill or basil, and a pinch of salt and pepper. Add the veggie mix to the tofu. Mix the veggies through, until they're spread evenly throughout the dish. Sprinkle smoked paprika over the top of frittata, and place in the oven. 

Immediately turn the temperature up to 230 degrees, and bake for 40-45 minutes. At first, the tofu will bubble furiously (230 degrees is pretty hot!), but it will calm down after about half an hour when the tofu starts to firm up. At this point, turn the oven down to 200 degrees and bake for a further 15 minutes.

Take the frittata out of the oven, and let it cool until it starts to come unstuck from the dish at the sides and serve.