Crispy Tofu 'Chorizo' & Bell Pepper Frittata

High ProteinLow Carb

A 440-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 300g firm tofu, pressed and crumbled
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• Pinch of cayenne pepper
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 4 large eggs
• 2 tbsp unsweetened almond milk
• 2 tbsp chopped fresh parsley

Instructions

1. Prep: Press tofu well to remove excess water. Crumble it into small pieces. Dice bell peppers and chop parsley.
2. Hob: Heat olive oil in a non-stick oven-safe pan over medium-high heat. Add crumbled tofu and cook for 8-10 minutes, stirring occasionally, until golden and crispy. Stir in smoked paprika, cumin, cayenne pepper, garlic powder, salt, and pepper. Cook for another 1-2 minutes until fragrant.
3. Hob: Add diced bell peppers to the pan with the tofu. Sauté for 3-5 minutes until slightly softened but still retaining some crunch.
4. Hob: In a separate bowl, whisk eggs with almond milk, a pinch of salt, and pepper. Pour the egg mixture evenly over the tofu and bell peppers in the pan. Cook on the hob for 3-4 minutes, without stirring, until the edges start to set.
5. Oven: Transfer the pan to a preheated oven at 180°C (350°F). Bake for 10-12 minutes, or until the frittata is set and lightly golden on top.
6. Hob: Garnish with fresh parsley before serving.