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