Zucchini-Frittata

My sweetheart was up for a fritatta and so we cooked together today :-)
Just a little protein-booster.

For a 10 inch (24cm) springform pan:
1 big zucchini
1/2 bell pepper
1 big onion
1 clove of garlic
1 cup of tofu (200g)
1/2 cup of basil-tofu (100g)
1/2 bunch parsley, minced
2 tablespoons mixed minced olives
2 tablespoons soya-yoghurt
2 tablespoons starch
1/3 cup Oatcuisine (oat based cream)(80ml)
1 teaspoon sesame-mousse (not mandatory)
1 knife point baking soda
1 teaspoon vinegar of raspberry
2 tablespoons flakes of yeast
1 teaspoon maple syrup
salt, pepper
"Herbes de Provence" (thyme, rosemary, laurel, marloram, savory), nutmeg

Dice the zucchini, bell pepper, garlic and onion. Sear the zucchini, then add the onion, garlic and bell pepper and season everything. Let the vegetables cool down a little bit.

Mash the tofu with a fork and give it into a big mixing bowl. Add the remaining ingredients and season the whole mix. At last fold in the vegetables and season to taste.
Fill everything into a greased springform pan and flatten it. If you want to, you also could dispense some flakes of margarine on top, in doing so the frittata will become extra crunchy.
Bake it at 360°F for about 30 minutes, then at 425°F for additional 15 minutes. Before serving, wait till it gets a dry touch, in this way the frittata will be more firm and easier to cut.
As a side dish I recommend a mixed salad with herb-baguette.
Hint: If you would like to, you may mash and add some remaining potatoes of the day before, so the meal will have some carb, too.