These Mini Tofu Frittatas with Sweet Potato and Black Beans are perfect for a brunch or on the go breakfast.
One of my favorite meals to have for brunch is tofu frittata. I know there are some people who like something sweet and sugary for brunch, like pancakes or French toast.
Not me, I prefer a savory dish with some protein. If I have something sweet it is always a fruit smoothie, which usually includes some protein powder
Since I like tofu frittatas so much, I thought I would make some Mini Tofu Frittatas with Sweet Potato and Black Beans. These can be made as an appetizer for brunch, included in a child’s lunch, or eaten on the go.
Their bite sized portions are perfect for all of the above. I added a tomato and onion garnish to add some freshness, and because I think they look better when serving.
I mixed in chipotle in adobo for some heat. To me, it is pretty mild, but if you don’t like spicy, I would include less.
Of course, taste the tofu batter after one chipotle, or even a half of one. If you are making these for a child’s lunch, you may want to omit them altogether.
If you want to sneak in more vegetables than just a sweet potato, try my Tofu Frittata with broccoli, carrots, and red pepper. It has a kick to it as well, with serrano pepper, but again, you could omit it.
Other Mexican Inspired Recipes You Might Like
- Smothered Vegan Burritos
- Vegan Mexican Tortilla Pizza
- Vegan Mexican Hot Chocolate
- Sriracha Hummus Taquitos with Pineapple Mango Dipping Sauce
- Bean and Corn Enchiladas
Mini Tofu Frittatas with Sweet Potato and Black Beans
There’s something very appealing about miniature foods. They are not only cute, but make great appetizers or snacks.
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This is the brand of chipotle in adobo I buy. It doesn’t have wheat like some other brands.
Mini Tofu Frittatas with Sweet Potato and Black Beans
Ingredients
- 2 cups sweet potato boiled, peeled, and chopped
- 14 oz. firm tofu
- 1/2 cup vegan cheddar - I used Follow Your Heart
- 2 tablespoons low sodium gluten free tamari
- 3 chipotle in adobo sauce
- Salt and pepper
- 15 oz. black beans
- Coconut oil spray or other oil
- Onion and plum tomatoes for garnish (optional)
Instructions
- Preheat oven to 350ᵒ.
- Boil sweet potato. Drain water and let it cool. Peel and chop into small chunks. Set aside.
- In a food processor, mix tofu, vegan cheddar, tamari, chipotle in adobo, salt, and pepper.
- In a bowl mix tofu mixture with black beans and sweet potato.
- Spray a mini muffin tin with coconut oil spray. Bake at 350° for 20-25 minutes.
- Garnish with a small slice of onion and a plum tomato sliced in half on a toothpick. I had to cut the toothpick to make it short enough to not stick out too high.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
More chipotle deliciousness – Southwestern Black Bean Salad with Chipotle dressing.
Heather says
Oh my goodness.. could this be any healthier or look more delicious?? What a great idea using the tofu!!
Willow Moon says
Thanks, you’re so sweet!