Tex-Mex Tofu Frittata (GF, V)

Source: Vegan Yack Attack | Serves: 2 | Time: 45 min

No changes!

Ingredients

1 tsp coconut oil

1/4 cup red onion, thinly sliced

1 package of firm #tofu

1/2 cup vegan mexican shreds, plus 1/4 Cup for topping

1/2 tsp onion powder

1/2 tsp turmeric

1/3 tsp garlic powder

S&P, to taste

1/4 cup bell pepper, sliced

1/4 cup tomato, chopped (I used cherry #tomatoes)

1/2 cup cooked black #beans

To serve

Additional chopped tomato and red onion

Instructions

Preheat the oven to 400°F.

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.

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.