Preheat your oven to 375°F (190°C).

In a large skillet, heat oil over medium heat. Add diced potatoes and sauté for about 5 minutes until they start to soften. Then add chopped onions and cook for another 5 minutes until translucent. Add bell peppers, zucchini, and minced garlic, stirring occasionally until softened, about 3-4 minutes. Mix in halved cherry tomatoes and optional red pepper flakes, cooking for 1-2 minutes more. Season with salt and pepper.

Place silken or firm tofu in a blender or food processor with your favorite spices. Blend until smooth and creamy, adjusting seasonings as needed.

Pour the tofu mixture over the sautéed vegetables in the skillet. Mix gently until all vegetables are coated. Transfer to a greased pie dish, smoothing the top.

Bake the frittata in the preheated oven for 35-45 minutes until firm and edges pull away from the dish. Let cool for at least 10 minutes before slicing.