Sautéed veggies and southwestern spices are mixed up with a savory mix of blended tofu and seasonings to make this flavor-packed vegan frittata.
- 1 (14 ounce or 400 gram) package extra firm tofu, drained
- 2 tablespoons soy sauce or tamari
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon cornstarch
- ½ teaspoon turmeric
- 2 tablespoons olive oil
- 1 small russet potato, cut into ½ inch cubes
- ½ cup chopped red onion
- 2 garlic cloves, minced
- 1 small bell pepper, any color, diced
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon ancho chile powder
- 1 cup cherry tomatoes, halved
- Salt or kala namak, to taste
- Black pepper to taste
- ½ cup chopped fresh cilantro
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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.
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Preheat the oven to 375°F.
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Coat the bottom of a medium (10-inch) oven-safe skillet*, with oil and place it over medium heat. When the oil is hot, add the potato.
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Cook the potato until it begins to crisp, about 10 minutes, flipping it occasionally.
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Add the onion and cook it with the potato for about 3 minutes more, until it begins to soften.
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Add the garlic, bell pepper, cumin, paprika, and ancho chile powder. Continue cooking and stirring everything for about 2 minutes, until the garlic is very fragrant.
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Remove the skillet from heat and stir in the cherry tomatoes and cilantro. Season the mixture with salt or kala namak and pepper to taste.
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Scoop the tofu mixture directly into the skillet** and fold everything together.
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Bake until the frittata is set in the middle and browned on top, 30-35 minutes.
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Remove the frittata from the oven and allow it to sit for a few minutes before cutting.
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Serve with toppings of choice.
*If you don't have an oven-safe skillet, place a 8 x 8 baking dish into the oven to preheat at this time.
**If you're not using an oven safe skillet, transfer the tofu and potato mixtures to your preheated baking dish and mix them together right in the dish.