INGREDIENTS
1 tsp. olive oil
1/2 small yellow onion, diced (about 1/2 cup), divided
1/2 jalapeño pepper, seeds and ribs removed, diced (about 3 T)
1 large clove garlic, diced
1 package silken tofu, firm (12.3 oz.)
1 small can El Pato Jalapeño Salsa (about 7/8 cup)
1 T nutritional yeast
1 tsp. kala namak (Indian Black Salt) – to add an egg-like flavor
1/2 tsp. dried cilantro or parsley (optional)
1/2 tsp. turmeric (optional)
1/2 tsp. El Pato hot sauce to taste
Note: Don’t add extra salt. Kala namak plus saltiness of Jalapeño Salsa will be enough.
INSTRUCTIONS
- Preheat oven to 375°F, grease 8×4 loaf pan.
- Remove 1 T diced onion from 1/2 cup and set aside.
- Saute onion and jalapeño in olive oil over medium heat until onion has a little color (4-5 minutes).
- Turn off heat and add garlic, stirring until fragrant.
- Add onion mixture to small food processor or blender.
- Add all remaining ingredients (including raw diced onion) to the processor; blend until mixture is smooth.
- Season to taste, pour mixture into greased loaf pan, smooth the top.
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Bake for 30 minutes at 375°F, reduce heat to 350°F and bake an additional 30 minutes. Finished frittata is done when the top is set and browned. The finished product will be soft.
- Get ready to enjoy and serve with breakfast potatoes, bean, and rice, or a side salad.
Check out more of Megan Sears healthy and delicious recipes on her Instagram page!
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