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]
- 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
- Preheat oven to 375F.
- Grease a square or round pan (8-inch or so) and set aside.
- 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.
- 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).
- Stir in bell peppers, black beans and cilantro if using, leaving a few leaves aside for garnish.
- Pour into your prepared baking dish and bake for 45 minutes, or until golden and cooked through in the middle.
- Serve with hot sauce such as Cholula on the table.
- Beans - Black