Crazy Lady

[donotprint] A frittata without eggs…yes of course it’s possible!

Doing my weekly foodgawker perusing I stumbled up an amazing idea for a Mexican Tofu Frittata which simply define. I of course adapted the recipe to meet my needs…more so the ingredients available to me!

Whenever I cook tofu I get excited, I just have this overwhelming love/addiction to it which ceases to dwindle.

What seems like a lifetime ago I made a caramalised onion quiche which I instantly fell in love with and for some strange reason I haven’t quite gotten around to make again – too many tofu recipes to try and not enough hours in the day nor room in my tummy to eat them!

When I did eat eggs, which was very very rarely, the only way  could stomach them was in a quiche or frittata. I can’t say I miss either per se but making a copycat version with tofu is a whole other story. It was simply out of this world. Emphasis on the simply as it was so easy to whip up.

I actually ended up transporting it to work in the small frying pan…yep I’m that sad. Picture me walking up the six flights of stairs, SLR camera on my should, pan in hand, gym bag over the other shoulder, concentrating incredibly hard on my balance until I made it to the office and place the pan in the office fridge until lunch time came round and my opportunity to take a few pics!

Yes I am that crazy lady! The end result was divine and incredibly filling! The veggies and black beans inside were a delicious mix along with the subtle spices and cheesy yeast.

I barely took a breath as I made my way through the plateful. I had a taste cold and ended up opting for reheating merely for taste testing purposes. Both were delicious. I would of happily cleared the plate had I left it cold but the warm midday meal was welcomed on this occasion.

I definitely will be making this, or something similar, with an Italian twist perhaps…very very soon. It was too good and too easy not to whip up another to satisfying my tofu loving tooth (sweet tooth , tofu tooth…it’s Monday evening, I’m tired and clearly everything sounds way more funny in my head!)

What’s your favourite veganised meal? [/donotprint]

Vegan Mexican Tofu Frittata (adapted from vegan yack attack)


Servings – 1

Preparation Time – 10 minutes

Cooking Time – 25-30 minutes



  • 300g (10.5oz) firm tofu
  • 60-80ml (1/4 – 1/3 cup) almond milk
  • 1 tbsp nutritional yeast
  • 2-3 tbsp cooked black beans
  • 1/2 small red onion finely diced
  • 1 clove of garlic minced
  • 1 tsp olive oil
  • 1/4 red bell pepper diced
  • 1 small tomato diced (seeds removed)
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • 1 spring onion finely chopped
  • 1 small tomato diced (seeds removed)
  • 1/2 small red onion diced
  • 1/2 tbsp fresh coriander to serve


  1. Preheat oven to 200C (400F).
  2. Blend together tofu, nutritional yeast, turmeric, cumin, salt, pepper and milk and set to one side; add enough almond milk so that the tofu mixture is thick and creamy, almost like pancake batter.
  3. Add olive oil, peppers, onion, and garlic to a pan and cook for 5-7 minutes. Add in tomato and cook for a further 3 minutes.
  4. Add black beans to the pan, mix everything well before spreading out over the bottom of the pan nice and evenly.
  5. Pour over tofu mixture over the veggies and spread evenly. Bake in the oven for 25 -30 minutes, until browned on top and crisp around the edges. Allow to cool for 5 minutes before attempting to slice or serve whole topped with diced tomato, spring onion, red onion and a sprinkling of fresh coriander.

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