A delicious Mexican Tofu Frittata for any brunch! Filled with fajita veggies and vegan cheese. Yum!
[wprm-recipe-jump]
Cinco de Mayo is one of those holidays that are celebrated for reasons that have nothing to do with the actual holiday. I, personally, don’t need an excuse to have a good time and eat Mexican food (living in Southern California helps with that). But, it does offer some extra inspiration for dishes I might normally think about. This brings me to the recipe that I made this morning; after my first attempt at making a tofu frittata was a success, I thought a new version was in order. The Mexican tofu frittata!
This time I added some great ingredients to make this Mexican tofu frittata Cinco de Mayo appropriate. With deliciously sweet bell pepper, filling black beans and aromatic red onion, this dish makes a wonderful breakfast or brunch. Top it with a simple pico de gallo straight out of the oven and you have something that is simple to make but looks like a restaurant-quality meal!

Mexican Tofu Frittata
A delicious Mexican Tofu Frittata for any brunch! Filled with fajita veggies and vegan cheese. Yum!
Ingredients
- 1 tsp . Coconut Oil
- 1/4 Cup Red Onion, Slivered
- 1 Package of Firm Tofu
- 1/2 Cup Galaxy Foods Vegan Mexican Shreds, plus 1/4 Cup for topping
- 1/2 tsp . Onion Powder
- 1/2 tsp . Turmeric
- 1/3 tsp . Garlic Powder
- Salt and Pepper to Taste
- 1/4 Cup Yellow Bell Pepper, Sliced
- 1/4 Cup Tomato, Chopped
- 1/2 Cup Cooked Black Beans
Instructions
- Heat coconut oil over medium heat in a medium-sized pan or cast iron pan. Once hot, throw in the onions and let them simmer for 3 minutes.
- Unpackage the tofu and drain the water, place it into a food processor with the Mexican Cheese Shreds, onion powder, turmeric, garlic powder, salt and pepper. Process until the mixture is smooth, you may need to scrape down the sides a couple of times to get it to the right consistency.
- Return your attention back to the onions, add bell peppers, tomatoes and black beans to the pan and cook until the bell peppers start to soften.
- Scoop the tofu mixture into the pan, and combine with the rest of the ingredients and spread it out evenly (as pictured above).
- Preheat the oven to 400°F. Lower the heat on the stove to low-medium and cook the frittata until it browns around the edges.
- Place the pan into the oven for 20-25 minutes. Dice some tomato, red onion and cilantro together and garnish the frittata with it once it is done baking. Wait 5-10 minutes to serve.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving:Unsaturated Fat: 0g
As always, this recipe is highly customizable and you can always switch out ingredients; just know that it won’t taste as good as mine. 😉 What are some of your favorite Mexican-style dishes?
Disclaimer: The Galaxy Foods Vegan Mexican Shreds were sent to me to make a recipe with.
This looks awesome! Might just have to make it this Saturday 🙂
Yes! If you do, let me know how it goes! 😀
Yum
Yummmm: a really delightfully breakfast: so rich in protein too! 😉
Is this silken tofu or regular tofu?
The recipe calls for regular “firm” tofu. 🙂
I missed cinco de mayo this year. It’s a fun excuse to eat some mexican-y food! This looks yum!
Pingback: Crazy Lady | Peachy Palate
Pingback: Brian Seelos
Would this work if I used canola oil in place of the coconut oil?
Yup! Any unbiased cooking oil works for sauteing the onions. 🙂
Pingback: Vegan Ceviche | Vegan Yack Attack
Pingback: Meatless Monday Recipe Roundup: Vegan Brunch at Its Best | theorganicauthority.com - Organic Living
Where would I buy the mexican sheds? What are they?
Pingback: Healthy and delicious picnic food
This looks fab! I’m going to try this out for breakfast! Thank you for the recipe!
Pingback: Vegan Mexican Recipes - Host Your own Fiesta!
Pingback: Soyrizo-Stuffed Mushrooms with Guacamole & Pepitas
Pingback: 20 Frittata Recipes: Perfect for Brunch - Centsable Momma
Pingback: Baked Blueberry Cheesecake Hot for Food Vegan Comfort Classics – Diet Advice Online
Pingback: Veggie Frittata Bites and a Giveaway! - Vegan Yack Attack
Pingback: Street-Style Barbacoa Burrito [30 minute Vegan Dinners]
Pingback: 20 Plant-Based Skillet Meal Recipes - Sharon Palmer, The Plant Powered Dietitian
Pingback: Spring Asparagus Herbed Focaccia - Vegan Yack Attack