1 tsp. olive oil
1 small onion, sliced into thin half-moons
1/2 small red onion, sliced into thin half-moons
2 summer squashes, sliced into matchstick pieces
1 clove garlic, minced
Juice of 1/2 lemon
1 tbs. white wine
Salt and pepper to taste
12 ounces firm tofu
Heat olive oil in a small skillet over medium-high heat. Add onions and sautee until they begin to carmelize, about 5-8 minutes. Add garlic and squash and continue to sautee until squash begins to soften and onions continue to turn brown. Add lemon juice, white wine, salt, and pepper and cook until squash is completely soft and squishy and the onions are completely carmelized (another 10 minutes or so).
Meanwhile, preheat oven to 350 degrees. Puree tofu until smooth (a hand blender is great for this task). When vegetable mixture is complete, add tofu to the skillet and mix thoroughly. Bake in oven for 15-20 minutes, or until the frittata has set and has just begun to "pull" away from the edges of the skillet.
Allow to cool for 10 minutes before serving. Otherwise, it will likely fall apart while serving. It is still very tasty if you cannot wait for it to cool.
*If you prefer your frittatas to actually resemble egg-based dishes, add some turmeric to the tofu for color.
Serves 2, although it can be easily doubled and cooked in a medium skillet.