Sautéed veggies and southwestern spices are mixed up with a savory mix of blended tofu and seasonings 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°F.
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.
Cook the potato until it begins to crisp, about 10 minutes, flipping it occasionally.
Add the onion and cook it with the potato for about 3 minutes more, until it begins to soften.
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.
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.
Scoop the tofu mixture directly into the skillet** and fold everything together.
Bake until the frittata is set in the middle and browned on top, 30-35 minutes.
Remove the frittata from the oven and allow it to sit for a few minutes before cutting.
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.