Mini Tofu Frittatas with Sweet Potato and Black Beans

Mini Tofu Frittatas with Sweet Potato and Black Beans

These Mini Tofu Frittatas with Sweet Potato and Black Beans are perfect for a brunch or on the go breakfast.
Course Breakfast
Cuisine vegan, gluten free
Keyword mini tofu frittatas, tofu frittata, vegan frittata
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 34 - 36 mini frittatas
Calories 39kcal
Author Willow Moon


  • 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)


  • 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.


Calories: 39kcal | Carbohydrates: 5g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 102mg | Potassium: 75mg | Fiber: 1g | Sugar: 0g | Vitamin A: 1130IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 0.5mg