Tortilla Española with Potatoes and Red Peppers

Preheat oven to 425°F. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until tender. Transfer to a large bowl. 2. Finely crumble tofu and place in a bowl. Add the next four ingredients (through turmeric); stir to combine. 3. For oil-free: In a large nonstick ovenproof skillet combine onions, garlic, and ¼ cup water. Cook over medium 10 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. (If using oil: In a large nonstick ovenproof skillet heat oil over medium, then add onions and garlic. Cook 10 minutes, stirring occasionally as needed to prevent sticking.) Add the remaining ingredients. Cook 2 minutes more to meld flavors. Add potatoes and tofu mixture; mix well. 4. Bake about 30 minutes or until tortilla is golden. Cool tortilla in skillet on a wire rack 10 minutes. Invert a dinner plate over skillet. Holding the plate and skillet together, quickly flip over to invert tortilla onto the plate. Remove skillet. Sprinkle tortilla with additional parsley. Serve warm or at room temperature.