Vegan Frittata with Tofu & Southwestern Veggies

Step 1

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.

Step 2

Preheat the oven to 375°F.

Step 3

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.

Step 4

Cook the potato until it begins to crisp, about 10 minutes, flipping it occasionally.

Step 5

Add the onion and cook it with the potato for about 3 minutes more, until it begins to soften.

Step 6

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.

Step 7

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.

Step 8

Scoop the tofu mixture directly into the skillet** and fold everything together.

Step 9

Bake until the frittata is set in the middle and browned on top, 30-35 minutes.

Step 10

Remove the frittata from the oven and allow it to sit for a few minutes before cutting.

Step 11

Serve with toppings of choice.