Italian tofu frittata

1 cup onion, chopped fine
4 cloves garlic, minced
1 cup zucchini, diced
1 cup red capsicum, diced
2 cups finely chopped kale (remove stems)
1 cup chopped fresh tomato
1/4 cup chicken or vegetable broth
2 tbspn red wine vinegar
5 oz firm light tofu, drained
3 eggs
1 tbspn dried Italian seasoning
1/4 tsp turmeric
salt and white pepper to taste
2 TBS chopped fresh parsley

Chop onions and garlic and let sit for 5 minutes to bring out their health-promoting benefits.  Prepare rest of vegetables.
Purée tofu with eggs, Italian seasoning, and turmeric in blender.
In 10-inch stainless steel pan, heat 2 tbspn broth. When broth begins to steam add onion, garlic, zucchini, capsicum, kale, and tomato and Healthy Sauté for about 1 minute over medium low heat, stirring often.
Add 1/4 cup broth and red wine vinegar. Pour tofu mixture over vegetables, cover and cook over low heat until mixture is completely firm and cooked, about 12 minutes. Top with chopped parsley.
**You can leave out the tofu and add a heaped tbspn of flour (i.e. buckwheat) to thicken and firm the frittata**