To make the Garden Vegetable Oil-Free Tofu Frittata: Preheat your oven to 325Line an 8-inch spring-form pan or round pie pan with parchment paper.
To cook the Oil-Free Garden Vegetable Filling: In a medium sauté pan, cook the potatoes in ½ cup of water, over high heat, until they start to get tender, about 5 minutes. Add the onion and cook 5 more minutes. Add the bell pepper, zucchini, garlic, basil, and thyme. Cook until veggies are tender but not falling apart, about 5 more minutes. Cook off any excess liquid. Turn off the heat.
To make the Vegan Tofu Frittata Base: In a blender, combine the firm tofu, almond milk, tapioca flour, turmeric, black salt (or regular salt), and black pepper. Puree until smooth, scraping down the sides of the blender, as needed.
To Bake the Garden Vegetable Oil-Free Tofu Frittata: Pour the blended tofu mixture into the pan with the cooked vegetables. Stir to combine. Taste to adjust seasoning.
Transfer everything to your pre-lined pan. Spread the tomatoes on top. Transfer to the oven, and bake until firm to the touch, about 60 minutes. If the frittata begins to brown too quickly, cover with a small silpat or aluminum foil.
Remove from the oven and let cool at least 10 minutes. Remove from the pan, slice, garnish with fresh chopped herbs, and serve!