Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Features

Oil-Free Mexican Frittata [Vegan]

LIKE OGP ON FACEBOOK :
I've used mori-nu tofu here to make this recipe as green as possible. Mori-nu tofu, unlike other tofus, comes in paper-based packaging instead of a plastic carton. It's also shelf-stable and therefore doesn't require refrigeration.

The rest of the ingredients, including the Dijon mustard-- can all be purchased in glass containers or from bulk bins making this meal completely plastic-free.

Oil-Free Mexican Frittata [Vegan]

Ingredients

  • 2 boxes mori nu tofu (any firmness)
  • 1/4 c cornstarch or arrowroot
  • 3 tbsp nutritional yeast
  • 1 1/2 tsp onion powder (granulated)
  • 1 1/2 tsp garlic powder (granulated)
  • 1 tsp sea salt
  • 1 tbsp Dijon mustard
  • 1 red bell pepper, seeded and diced
  • 6 small potatoes, thinly sliced (optional)
  • 1+ tsp Old Bay seasoning
  • 1 1/2 cup black beans
  • 1/4 cup cilantro, chopped – optional

Preparation

  1. Preheat oven to 375F.
  2. Grease a square or round pan (8-inch or so) and set aside.
  3. Put tofu, nutritional yeast, cornstarch, salt, garlic powder, onion powder and mustard in a blender or food processor and puree until smooth and creamy, stopping to scrape sides as necessary.
  4. Transfer to a mixing bowl and mix with Old bay seasoning. If the mixture doesn’t look speckled, add more (note: more seasoning is better than less, so be generous).
  5. Stir in bell peppers, black beans and cilantro if using, leaving a few leaves aside for garnish.
  6. Pour into your prepared baking dish and bake for 45 minutes, or until golden and cooked through in the middle.
  7. Serve with hot sauce such as Cholula on the table.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Beans - Black

 

AUTHOR & RECIPE DETAILS


photo

Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low-fat recipes that taste just as delicious as they are nutritious. Lindsay is the author of the best-selling cookbook “The Happy Herbivore Cookbook.” Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay at Happy Herbivore.


 

 



Want to read more posts like this? Sign up for our newsletter below!​

Browse through similar recipes below:

Skip the Cookie Cutters, Give Us the Dough — 15 Cookies That We Want to Eat Raw

caramel stuffed chocolate chip cookies

25 Spectacular Recipes for Your 4th of July Cookout

cherry pie

15 Savory Quiches That are Egg-Free and Sensational

Savory Pumpkin Quiche With an Earl Grey Tea-Infused Crust

You Won’t Believe These 25 Recipes are Gluten-Free, Grain-Free … and Vegan!

easy lemon cake

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Oil-Free Mexican Frittata [Vegan]”



Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×