Sautéed veggies and taco spices are mixed up with a savory mix of blended tofu and seasonings and baked to tender perfection to make this flavor-packed vegan frittata.
Place the tofu, soy sauce, nutritional yeast, cornstarch, and turmeric into the bowl of a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed.
Preheat the oven to 375°.
Coat the bottom of a medium (9-inch) skillet (preferably oven-safe), with oil and place it over medium heat. When the oil is hot, add the potato. Sauté until it begins to crisp, about 10 minutes. Add the onion and sauté for about 3 minutes more, until it begins to soften. Add the garlic and bell pepper and sauté for about 2 minutes more, until the garlic is very fragrant and the onions soft. Remove from heat and stir in the cherry tomatoes, cumin, paprika, ancho chile powder, salt, pepper, and cilantro.
If your skillet is oven safe, scoop the tofu mixture directly into the skillet. Otherwise, transfer the tofu and potato mixtures to an oiled 8 x 8 inch baking dish. Stir the tofu and potato mixtures together in the skillet or baking dish and smooth out the top with a spatula.
Bake until the frittata is set in the middle and browned on top, 30-35 minutes. Remove from the oven and allow it to sit for a few minutes before cutting.
Serve with toppings of choice.