In a pan over medium heat, saute the onion and broccoli in the olive oil for five minutes. Add the garlic, cover, and cook for two more minutes. Add the tomato, parsley and mushrooms, and saute for two minutes. Remove from heat and cover.
Place the tofu between two cutting boards or two plates and squeeze excess water out. In a food processor or blender, combine the tofu, rice milk, cornstarch, nutritional yeast, paprika, mustard, turmeric, dill, salt, and pepper.* This mixture can also be mixed by hand in a large bowl if a food processor is not available.
Scoop the mixture into a large bowl and mix in the sauteed vegetables. Pour into a pie plate or similar-sized baking dish. Bake for 40 minutes. Remove from the oven and let stand for five minutes before serving.
(Recipe From Kicking Cancer in the Kitchen. The Girlfriend's Cookbook and Guide to Using Real Food to Fight Cancer. By Annette Ramke and Kendall Scott)
*I deviated slightly from the recipe to add the turmeric to the veggies while sauteing them, instead of blending it with the tofu mixture. This is because turmeric, unless it is roasted first, imparts a bitter taste to any dish.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/2012/12/eggless-broccoli-tomato-frittata-from.html