Tofu Frittatas with Corn Salsa Recipe

Name: Tofu Frittatas with Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups red onion, chopped (1 medium), divided; 1 1/4 cups coarsely chopped poblano chile, plus 1/4 cup finely chopped (2 medium), divided; 1 cup canned low-sodium pinto beans, rinsed and drained; 2 Tbs. fresh lime juice, divided; 1 Tbs. cornstarch; 6 oz. soy chorizo, such as Soyrizo, crumbled; 6 oz. extra-firm tofu, drained and pressed dry; 1 1/4 cups frozen corn kernels, thawed, divided; 3/4 cup chopped cilantro, divided; 1 tsp. chili powder; 1/4 tsp. salt

Servings: persons

2 1/4 cups red onion, chopped (1 medium), divided
1 1/4 cups coarsely chopped poblano chile, plus 1/4 cup finely chopped (2 medium), divided
1 cup canned low-sodium pinto beans, rinsed and drained
2 Tbs. fresh lime juice, divided
1 Tbs. cornstarch
6 oz. soy chorizo, such as Soyrizo, crumbled
6 oz. extra-firm tofu, drained and pressed dry
1 1/4 cups frozen corn kernels, thawed, divided
3/4 cup chopped cilantro, divided
1 tsp. chili powder
1/4 tsp. salt

1
Preheat oven to 450F.
2
Make 4 large circles of cooking spray on large, rimmed baking sheet.
3
Coat large ovenproof nonstick skillet with cooking spray.
4
Add 2 cups onion, coarsely chopped poblano, and 2 Tbs.
5
water.
6
Cover, and cook over medium-high heat 5 minutes, or until softened, stirring occasionally.
7
Mash beans in bowl with potato masher (some whole beans may remain).
8
Whisk together 1 Tbs.
9
lime juice and cornstarch in bowl until cornstarch dissolves.
10
Add soy chorizo to skillet with onion and poblano, and crumble in tofu.
11
Saute 5 minutes, or until mixture looks dry.
12
Stir in beans, cornstarch mixture, 1/4 cup corn, 1/2 cup cilantro, and chili powder.
13
Cook 1 minute, tossing to combine.
14
Drop 4 1-cup mounds of mixture onto prepared baking sheet.
15
Press each mound with spatula to 5-inch-diameter round.
16
Bake 10 minutes, or until browned and firm to touch.
17
Toss together remaining 1/4 cup onion, finely chopped poblano, 1 Tbs.
18
lime juice, 1 cup corn, 1/4 cup cilantro, and 1/4 tsp.
19
salt in bowl for salsa.
20
Serve frittatas with salsa.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 cups red onion, chopped (1 medium), divided, 1 1/4 cups coarsely chopped poblano chile, plus 1/4 cup finely chopped (2 medium), divided, 1 cup canned low-sodium pinto beans, rinsed and drained, 2 Tbs. fresh lime juice, divided, and more.

Yes, Tofu Frittatas with Corn Salsa falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tofu Frittatas with Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions