Sunrise Vegetable Frittata-Style Tofu Scramble

Preheat oven to 375°F (190°C) and lightly oil a 9x13 inch baking dish.

Dice 2 pounds of potatoes into 1/2-inch cubes. Toss with 1 tablespoon of olive oil and spread on a baking sheet. Roast for 20 minutes until golden and tender.

While potatoes roast, dice 2 red bell peppers, 1 large yellow onion, and 2 medium zucchini.

In a large bowl, whisk together 2 cups chickpea flour, 1/2 cup nutritional yeast, 2 teaspoons baking powder, 1 teaspoon turmeric, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black salt, and 1/2 teaspoon black pepper.

Gradually add 2 cups of water to the dry mixture, whisking until smooth to create your chickpea batter.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes until translucent.

Add the bell peppers and zucchini to the skillet and cook for 5 minutes until vegetables begin to soften.

Stir in 6 cups of spinach and cook until wilted, about 2 minutes.

Fold in the roasted potatoes and 2 cups of halved cherry tomatoes.

Pour the chickpea batter over the vegetables in the skillet, gently stirring to distribute evenly.

Transfer the mixture to the prepared baking dish and bake for 30 minutes until set and lightly golden on top.

Remove from oven and let cool for 5 minutes before slicing.

Garnish with 1/4 cup chopped fresh basil and sliced avocado before serving.