Vegan Frittata

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Vegan Frittata is a great way to use up leftover vegetables to make an easy inexpensive vegan meal that works for breakfast, lunch or even dinner!

The frittata is an Italian dish made with eggs and whatever vegetables you have on hand. In this vegan version we’ll be using an amazingly flavorful tofu base ‘egg’ mixture and tons of vegetables for an absolutely delicious vegan frittata!

I’ve been making this frittata for many years and it’s a family favorite. Whether it’s breakfast, lunch or dinner, everyone loves this flavorful main dish!

For those who are used to the egg version, it may not be the exact same, but for what it is it’s just perfect in my book. And what it is, is low cholesterol, fiber filled and a good amount of protein for a healthy vegan main dish.

Personally, I find this tofu frittata to be both flavorful and filling. It doesn’t need much, but I do love to finish it off with avocado and a drizzle of sriracha for some extra-spicy heat!

Vegan frittata can be served any time of day. Plus, it’s great for using up produce that’s about to expire and will handle a large assortment of veggies.

Print Recipe

Vegan Frittata

Vegan Frittata is a great way to use up leftover vegetables to make an easy inexpensive vegan meal that works for breakfast, lunch or even dinner!

Prep Time

20 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 14 oz (400g) Firm Tofu cubed
• 1 Tbsp cornstarch
• 1 Tbsp nutritional yeast flakes
• 1/4 Tbsp turmeric
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 3/4 Tbsp salt
• 1/2 Tbsp Black Salt Kala Namak
• 2 Tbsp soy milk
• 1 Tbsp olive oil
• 1 Pis Medium Onion Chopped
• 1 Tbsp Crushed Garlic
• 2.5 Cup Cremini Mushrooms Sliced
• 1 Pis red bell pepper Chopped
• 3 Cup Baby Spinach Chopped
• Sundried Tomatoes
• red onion

Prep Time 20 minutes Cook Time 40 minutes Servings people Ingredients 14 oz (400g) Firm Tofu cubed 1 Tbsp cornstarch 1 Tbsp nutritional yeast flakes 1/4 Tbsp turmeric 1/2 Tbsp onion powder 1/2 Tbsp garlic powder 3/4 Tbsp salt 1/2 Tbsp Black Salt Kala Namak 2 Tbsp soy milk 1 Tbsp olive oil 1 Pis Medium Onion Chopped 1 Tbsp Crushed Garlic 2.5 Cup Cremini Mushrooms Sliced 1 Pis red bell pepper Chopped 3 Cup Baby Spinach Chopped Sundried Tomatoes red onion

Instructions

1. Preheat the oven to 350°F.
2. Add the firm tofu to a food processor along with the cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, black salt (kala namak) and soy milk and process until smooth. Set aside.
3. Now add the chopped onion and crushed garlic to a pan* with the olive oil and sauté until softened.
4. Add in the sliced cremini mushrooms and chopped red bell pepper and sauté until softened.
5. Add the baby spinach and stir in until just wilted.
6. Now add in your tofu mix and fold it in with the veggies. If your skillet is oven safe then you can just smooth down in the pan and bake it directly in the pan. If not, then transfer this to an 8-inch or 9-inch pie dish and smooth down.
7. Top with some sundried tomato pieces and red onion for decoration (optional).
8. Bake in the oven for 40 minutes until firm and golden on top.
9. Allow to cool for 10 minutes before slicing.

Recipe Notes

• The Black Salt (Kala Namak) provides eggy flavor in this dish and is really an amazing ingredient. So if you can get hold of some it will be very handy in making vegan dishes. However, if you don’t have you can omit it and just use regular salt in its place.
• Cremini mushrooms are also called baby bella or portobellini. You can also use white button mushrooms in place of cremini mushrooms.
• If you have an oven safe 8-inch or 9-inch pan that you can cook the veggies in first and then bake the frittata in directly then you can do that. Alternatively you can just use any pan to cook the veggies but then transfer your frittata to an 8-inch or 9-inch pie dish and bake it in that.