If you’re craving a savory breakfast that’s both delicious and nourishing, this vegan frittata is a must-try. Packed with protein-rich tofu and an array of vibrant veggies, this eggless frittata is a fantastic plant-based alternative to the traditional dish. Whether you’re planning a cozy brunch or need a quick meal prep option for busy mornings, during the week, this vegan frittata recipe checks all the boxes.
What makes this tofu frittata truly special is its versatility. You can customize it with your favorite seasonal vegetables, making it a perfect dish for any time of year. From hearty zucchini and bell peppers to tender spinach and tomatoes, the possibilities are endless. Plus, this vegan frittata is not only dairy-free but also gluten-free, making it an ideal choice for those with dietary restrictions. Serve it warm with a fresh side salad or enjoy it cold the next day—this savory vegan frittata is delicious either way.
Vegan Focus is a participant in the Amazon Services LLC Associates Program and other affiliate services. This means we earn a small commission at no cost to you. This page many include affiliate links.
What you’ll love about this recipe:
- Easy to make
- Customizable. Add your favorite veggies and flavor.
- High-protein.
- Budget-friendly.
- Healthy crowd-pleaser.
Frequently Asked Questions
Can I make this vegan frittata ahead of time?
Yes, this vegan frittata is perfect for meal prep! You can make it ahead of time and store it in the refrigerator for up to 5 days. It’s great for a quick breakfast, lunch, or snack. Simply reheat it in the microwave or oven before serving.
Can I freeze the vegan frittata?
Yes, you can freeze the frittata! Once it’s fully cooked and cooled, slice it into portions, wrap each piece in plastic wrap or foil, and store them in a freezer-safe bag. When ready to eat, thaw overnight in the fridge and reheat in the oven or microwave.
What vegetables work best in a vegan frittata?
You can use any vegetables you like! Popular options include bell peppers, onions, spinach, zucchini, mushrooms, and tomatoes. The key is to sauté the vegetables first to remove excess moisture, ensuring the frittata stays firm and doesn’t get soggy.
How can I make the frittata taste more like eggs?
For an eggy flavor, add a pinch of kala namak (black salt) to the tofu mixture. This salt has a sulfur-like taste that mimics the flavor of eggs, making it a great addition to eggless dishes like this vegan frittata.
Can I add vegan cheese to the frittata?
Absolutely! Feel free to mix in your favorite shredded vegan cheese to the tofu mixture or sprinkle it on top before baking. Vegan mozzarella or cheddar work particularly well for adding a cheesy touch.
Is this recipe gluten-free?
Yes, this vegan frittata recipe is naturally gluten-free, as it uses tofu and chickpea flour. Just make sure any additional ingredients, like plant-based milk, are certified gluten-free if needed.
Can I use silken tofu instead of firm tofu?
It’s best to stick with firm or extra-firm tofu for this recipe, as silken tofu has a much softer texture that may not hold up well in the frittata. Firm tofu provides the structure needed to mimic the consistency of a traditional egg-based frittata.
How do I prevent the frittata from sticking to the pan?
To prevent sticking, make sure to grease your pie dish or skillet generously with olive oil before pouring in the tofu mixture. Using a non-stick or well-seasoned cast-iron skillet can also help. If you’re worried about sticking, you can also line the dish with parchment paper.
Can I make this recipe without an oven?
Yes, you can cook this vegan frittata on the stovetop if you don’t have access to an oven. Use a non-stick skillet, cover it with a lid, and cook on low heat until the frittata is firm and cooked through, about 20-25 minutes. Keep an eye on it to prevent burning.
How can I make the frittata more flavorful?
For an extra flavor boost, add ingredients like sun-dried tomatoes, olives, or fresh herbs such as basil, thyme, or rosemary. A dash of hot sauce or a sprinkle of red pepper flakes can also add some heat and depth to the dish.
What is the best way to serve a vegan frittata?
Vegan frittatas are versatile and can be served in various ways. Pair it with a fresh green salad, avocado toast, or roasted potatoes for a complete meal. It’s also delicious with a dollop of vegan sour cream or a side of salsa.
Can I add a crust to this frittata?
Yes, you can turn this into a vegan quiche by adding a crust. Use a store-bought vegan pie crust or make your own. Pre-bake the crust slightly before pouring in the tofu mixture to ensure it stays crispy and doesn’t get soggy.
How do I know when the frittata is done?
The frittata is done when it is firm to the touch and slightly golden on top. You can also insert a toothpick into the center—if it comes out clean, the frittata is ready. Allow it to cool for a few minutes before slicing to help it set further.
What should I do if the frittata is too soft or watery?
If your frittata is too soft or watery, it may need more baking time. Ensure that the vegetables are sautéed thoroughly before adding them to the tofu mixture to remove excess moisture. If the frittata is still too soft after baking, let it rest for a bit; it will firm up as it cools.
Cooking Tips:
- Press the tofu: Remove excess water by pressing the tofu for 15-20 minutes before blending. This ensures a firmer texture.
- Sauté vegetables first: Cook your veggies before adding them to the tofu mixture to reduce moisture and enhance their flavors.
- Season well: Don’t be shy with spices and herbs; they elevate the flavor of the frittata.
- Don’t over blend: Blend the tofu mixture until smooth, but avoid overmixing to maintain some texture.
- Line your dish with parchment paper to prevent sticking and make cleanup easier. Or use a non-stick pan.
- Let it cool: Allow the frittata to cool for 5-10 minutes before slicing to help it firm up.
- For a cheesy finish, mix in or top with your favorite vegan cheese before baking.
- Adjust baking time: If your frittata isn’t firm after the recommended baking time, continue baking in 5-minute intervals until set.
- Store leftovers properly: Refrigerate in an airtight container for up to 5 days or freeze individual slices for later.
- Experiment with fillings: Try different vegetables, herbs, and spices to keep things interesting with each batch.
Make-ahead and Storage Tips
- Prep in advance: You can blend the tofu mixture and sauté the vegetables the night before. Store them separately in airtight containers in the fridge, then combine and bake in the morning.
- Refrigeration: Once baked, let the frittata cool completely. Store in an airtight container in the fridge for up to 5 days. It’s great for quick breakfasts or lunches throughout the week.
- Freezing: Slice the cooled frittata into individual portions. Wrap each piece tightly in plastic wrap or foil, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual slices in the microwave for 1-2 minutes, or warm the entire frittata in a 350°F (175°C) oven for 10-15 minutes until heated through.
- Serving leftovers: The frittata tastes great hot or cold, so you can enjoy it straight from the fridge or warmed up.
More Breakfast or Brunch Recipes
Vegan Frittata
Ingredients
- 1 14 oz firm tofu, drained
- ¼ cup nutritional yeast
- 2 tablespoons chickpea flour
- 1 tablespoon cornstarch
- ¼ cup unsweetened plant-based milk (like almond or soy)
- 1 tablespoon olive oil
- ½ teaspoon turmeric powder (for color)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- pinch of cayenne (optional)
- ½ teaspoon kala namak (black salt) – optional for eggy flavor
- salt and pepper to taste
- 1 cup diced vegetables (e.g. bell peppers, onions, zucchini, spinach, tomatoes, mushrooms)
- ¼ cup chopped fresh herbs (like basil, parsley or chives)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a pie dish or oven-safe skillet with olive oil.
- Prepare the tofu base: In a food processor or blender, crumble the tofu and blend with nutritional yeast, chickpea flour, cornstarch, plant-based milk, olive oil, turmeric, garlic powder, onion powder, smoked paprika, kala namak (if using), salt, and pepper. Blend until smooth and creamy.
- In a skillet, sauté the diced vegetables over medium heat until they are just tender. If using leafy greens like spinach, cook until wilted. Season with salt and pepper.
- Mix the sautéed vegetables and fresh herbs into the tofu mixture. Pour the mixture into the prepared pie dish or skillet and smooth the top.
- Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is set and golden. The frittata should feel firm to the touch.
- Let the frittata cool for 5-10 minutes before slicing. Serve warm, garnished with extra herbs or a side salad.
