EL PATO TOFU FRITTATA

INGREDIENTS

1 tsp. olive oil
1/2 small yellow onion, diced (about 1/2 cup), divided
1/2 jalapeño pepper, seeds and ribs removed, diced (about 3 T)
1 large clove garlic, diced
1 package silken tofu, firm (12.3 oz.)
1 small can El Pato Jalapeño Salsa (about 7/8 cup)
1 T nutritional yeast
1 tsp. kala namak (Indian Black Salt) – to add an egg-like flavor
1/2 tsp. dried cilantro or parsley (optional)
1/2 tsp. turmeric (optional)
1/2 tsp. El Pato hot sauce to taste
Note: Don’t add extra salt. Kala namak plus saltiness of Jalapeño Salsa will be enough.

INSTRUCTIONS

1. Preheat oven to 375°F, grease 8×4 loaf pan.
2. Remove 1 T diced onion from 1/2 cup and set aside.
3. Saute onion and jalapeño in olive oil over medium heat until onion has a little color (4-5 minutes).
4. Turn off heat and add garlic, stirring until fragrant.
5. Add onion mixture to small food processor or blender.
6. Add all remaining ingredients (including raw diced onion) to the processor; blend until mixture is smooth.
7. Season to taste, pour mixture into greased loaf pan, smooth the top.
8. Bake for 30 minutes at 375°F, reduce heat to 350°F and bake an additional 30 minutes. Finished frittata is done when the top is set and browned. The finished product will be soft.
9. Get ready to enjoy and serve with breakfast potatoes, bean, and rice, or a side salad.

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