Ingredients

The following ingredients have 6 Servings
  • 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
  • 1/2 teaspoon turmeric
  • 2 tablespoons olive oil
  • 1 small russet potato, (cut into 1/2 inch cubes)
  • 1/2 cup chopped red onion
  • 2 garlic cloves, (minced)
  • 1 small bell pepper, any color, (diced)
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ancho chile powder
  • 1 cup cherry tomatoes, (halved)
  • Salt or kala namak,
  • Black pepper (to taste)
  • 1/2 cup chopped fresh cilantro

Instruction

  • 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.