Steam the chopped broccoli, carrots, and red pepper until tender. Once the vegetables are cool, pulse in a food processor to get a fine consistency. Set aside.
Mix tofu, tamari, chopped serrano pepper, vegan cheddar, salt and pepper in a food processor.
In a bowl, mix the tofu mixture and the steamed vegetables together.
You can spray coconut oil in a casserole dish to grease the pan, but I have found it isn't necessary. Spread out tofu and vegetable mix. Top with tomato slices, if using.
Bake at 350°F for 40 minutes and serve.
Video
Notes
This tofu frittata recipe will last about 5 days in an airtight container.