Tofu Kale Frittata

Chop bell pepper and onion. Sauté bell pepper, onion and kale with olive oil on medium heat for about 5 minutes. Blend tofu, chickpea flour, cornstarch, almond milk, and seasoning in blender until smooth. Pour tofu mixture over vegetables in the pan and cover for 5-10 minutes. Uncover, flip over and cook for about 10 minutes. If you have trouble flipping it over, simply stir it and cook like scrambled eggs.