Go Back

Vegg Mexican Frittata Bites

Filled with beans, peppers and onions, these tasty Mexican frittata bites make a great dish to serve for brunch!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: Beans, Bites, Frittata, Tofu, Vegan
Servings: 6 servings
Calories: 142kcal
Author: Jackie Sobon


  • 1- 14 oz. Block of Firm Tofu
  • 1/2 C. Water
  • 2 tsp. The Vegg
  • 2 T. Nutritional Yeast
  • 1/2 tsp. Sea Salt
  • 1 tsp. Coconut Oil
  • 1/4 C. Red Onion Diced
  • 1/4 C. Red Bell Pepper Diced
  • 2 T. Green Onions Diced
  • 1 tsp. Fresh Jalapeño Diced
  • 1 T. Salsa
  • 1/2 tsp. Ground Cumin
  • 1/4 tsp. Chili Powder
  • 1/2 C. Cooked Black Beans
  • 1/2 C. Spinach Chopped
  • Black Pepper and Salt to Taste


  • Drain the liquid from your tofu and press it for 15-20 minutes.
  • Place the vegg powder and water into a blender and puree for 15-20 seconds, or until there are no powder chunks.
  • When you are done pressing the tofu, break it up into chunks and place it in the blender, along with the nutritional yeast and salt.
  • Pulse the blender a few times until the mixture is half smooth/half chunky and set aside.
  • In a medium-sized pan, heat the coconut oil over medium heat. Once the pan is hot enough to boil a drop of water in seconds, add the red onion, red bell pepper, green onion, and jalapeño.
  • Saute until the red onions begin to turn clear, then adjust the heat to low-medium and add the black beans, spinach to the pan.
  • Preheat your oven to 350ºF and get a cupcake baking sheet out.
  • Stir the saute pan contents together until the spinach is wilted, then fold the tofu mixture into it; making sure that everything is evenly distributed.
  • Oil the cupcake pan, then spoon the frittata mixture into six spaces.
  • Bake for 30 minutes, or until the tops are golden brown.
  • When they are done baking, set them on a cooling rack for 10-15 minutes. Using a butter knife, cut carefully in between the bites and the pan to separate them. Do this one at a time and turn the pan upside to get them out.
  • Serve warm, topped with extra salsa and avocado!