Tex-Mex Tofu Frittata

A delicious Mexican Tofu Frittata for any brunch! Filled with fajita veggies and vegan cheese. Yum!

A delicious Tex-Mex Tofu Frittata for any brunch! Filled with fajita veggies and vegan cheese. Yum!

Cast iron skillet of vegan tex-mex frittata

Galaxy Foods came out with a “Mexican” cheese blend that’s vegan! After sending me some, I decided to try them out in a few different dishes. 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 Tex-Mex tofu frittata!

Sliced bell peppers, red onion, and cilantro

This time I added some great ingredients to give this tofu frittata some Southwestern flair. 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!

Step by step of making frittata in cast iron skillet
A delicious Mexican Tofu Frittata for any brunch! Filled with fajita veggies and vegan cheese. Yum!

Tex-Mex Tofu Frittata

Yield: 2
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

A delicious Tex-Mex Tofu Frittata for any brunch! Filled with fajita veggies and vegan cheese. Yum!


  • 1 tsp . Coconut Oil
  • 1/4 Cup Red Onion, Slivered
  • 1 Package of Firm Tofu
  • 1/2 Cup 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


  1. 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.
  2. 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.
  3. 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.
  4. Scoop the tofu mixture into the pan, and combine with the rest of the ingredients and spread it out evenly (as pictured above).
  5. 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.
  6. 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 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Cast iron skillet of vegan tex-mex frittata
Cast iron skillet of vegan tex-mex frittata

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 or Southwestern style dishes?

Cast iron skillet of vegan tex-mex frittata

Disclaimer: The Galaxy Foods Vegan Mexican Shreds were sent to me to make a recipe with.

26 Comments on “Tex-Mex Tofu Frittata

    • Yes! If you do, let me know how it goes! 😀

    • The recipe calls for regular “firm” tofu. 🙂

  1. I missed cinco de mayo this year. It’s a fun excuse to eat some mexican-y food! This looks yum!

  2. Pingback: Crazy Lady | Peachy Palate

  3. Pingback: Brian Seelos

  4. Would this work if I used canola oil in place of the coconut oil?

    • Yup! Any unbiased cooking oil works for sauteing the onions. 🙂

  5. Pingback: Vegan Ceviche | Vegan Yack Attack

  6. Pingback: Meatless Monday Recipe Roundup: Vegan Brunch at Its Best | theorganicauthority.com - Organic Living

  7. Pingback: Healthy and delicious picnic food

  8. This looks fab! I’m going to try this out for breakfast! Thank you for the recipe!

  9. Pingback: Vegan Mexican Recipes - Host Your own Fiesta!

  10. Pingback: Soyrizo-Stuffed Mushrooms with Guacamole & Pepitas

  11. Pingback: 20 Frittata Recipes: Perfect for Brunch - Centsable Momma

  12. Pingback: Baked Blueberry Cheesecake Hot for Food Vegan Comfort Classics – Diet Advice Online

  13. Pingback: Veggie Frittata Bites and a Giveaway! - Vegan Yack Attack

  14. Pingback: Street-Style Barbacoa Burrito [30 minute Vegan Dinners]

  15. Pingback: 20 Plant-Based Skillet Meal Recipes - Sharon Palmer, The Plant Powered Dietitian

  16. Pingback: Spring Asparagus Herbed Focaccia - Vegan Yack Attack

  17. I love this recipe. I’ve made it tons of times and will continue to do so!

    • I’m so happy to hear that, Courtney! 😀

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe