Tofu Frittatas with Corn Salsa Recipe | Vegetarian Times Skip to main content

Tofu Frittatas with Corn Salsa

These single-serving-size frittatas are very tender, even after baking. Try wrapping in warm tortillas with your favorite taco toppings.



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2 ¼ cups red onion, chopped (1 medium), divided
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1 ¼ cups coarsely chopped poblano chile, plus ¼ cup finely chopped (2 medium), divided
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1 cup canned low-sodium pinto beans, rinsed and drained
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2 Tbs. fresh lime juice, divided
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1 Tbs. cornstarch
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6 oz. soy chorizo, such as Soyrizo, crumbled
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6 oz. extra-firm tofu, drained and pressed dry
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1 ¼ cups frozen corn kernels, thawed, divided
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¾ cup chopped cilantro, divided
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1 tsp. chili powder
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¼ tsp. salt


1. Preheat oven to 450°F. Make 4 large circles of cooking spray on large, rimmed baking sheet.

2. Coat large ovenproof nonstick skillet with cooking spray. Add 2 cups onion, coarsely chopped poblano, and 2 Tbs. water. Cover, and cook over medium-high heat 5 minutes, or until softened, stirring occasionally.

3. Mash beans in bowl with potato masher (some whole beans may remain). Whisk together 1 Tbs. lime juice and cornstarch in bowl until cornstarch dissolves.

4. Add soy chorizo to skillet with onion and poblano, and crumble in tofu. Sauté 5 minutes, or until mixture looks dry. Stir in beans, cornstarch mixture, 1/4 cup corn, 1/2 cup cilantro, and chili powder. Cook 1 minute, tossing to combine.

5. Drop 4 1-cup mounds of mixture onto prepared baking sheet. Press each mound with spatula to 5-inch-diameter round. Bake 10 minutes, or until browned and firm to touch. 6. Toss together remaining 1/4 cup onion, finely chopped poblano, 1 Tbs. lime juice, 1 cup corn, 1/4 cup cilantro, and 1/4 tsp. salt in bowl for salsa. Serve frittatas with salsa.

Nutrition Information: 

16 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
39 g
0 mg
431 mg
9 g
7 g
Serves 4

Comments on this Recipe

Soyriso is not gluten-free. Just be warned. 99% of meat substitutes are not gluten free. (I say this as a lifetime vegetarian who recently developed a gluten allergy).

I'd skip the soy chorizo too. Gluten is probably the least of what strange things would be in it. Substitute either more beans and tofu and be generous with the seasoning or use tofu that was frozen and then thawed and crumbled.

What is poblano chile and can we substitute soy chorizo with something else