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

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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!

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Mexican Tofu Frittata

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

Course Breakfast, Brunch

Cuisine Vegan, Vegetarian

Author Jackie of Vegan Yack Attack

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.

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.