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.

No additional tips available.

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

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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.

Tofu Frittatas with Corn Salsa

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