Mix the flaxseeds and water and allow to stand until later needed.

Cube the potatoes (skinning optional) and boil in a pot of salted water for 7 to 10 minutes or until cooked through but not yet fall-apart soft. Drain and set aside.

Combine the tofu, non-dairy milk, cornstarch, salt, mustard powder, smoked paprika, basil, oregano, turmeric, and flaxseed mixture for processing in a blender or food processor.

Process until smooth and set aside.

Heat a large oven-safe skillet containing three tablespoons of oil over medium heat.

Add the onion and saute while constantly stirring for 2 minutes or until the first signs of translucency.

Add the red garlic and pepper flakes and saute until aromatic.

Turn up the heat to high and add the chopped kale and boiled cubed potatoes.

Stir in the ground black pepper and saute for 5 minutes or until the kale has wilted.

Spread the kale, potato, and onion mixture out to create a flat even layer and season with salt and pepper.

Pour over the processed tofu mixture, filling the pan evenly.

Reduce the heat to medium and cook uncovered for 1 to 2 minutes or until the mixture starts to set while loosening gradually using a spatula around the edges.

Scatter over a layer of grated vegan cheese.

Broil for 2 to 3 minutes or bake in an oven preheated to 400°F for 5 minutes or until the top sets, the cheese melts, and the frittata cooks through.