Vegan Frittata with Tofu & Southwestern Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory vegan frittata with blended tofu and sautéed southwestern vegetables, seasoned with cumin and chili. Satisfying and protein-rich without eggs, suitable for any meal of the day. Naturally plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 442mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 376mg
- Calcium
- 206mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.