Vegan Frittata
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.
Ingredients
Frittata Mixture:
- 1 14 oz firm tofu, drained
- 1/4 cup nutritional yeast
- 2 tablespoon cornstarch
- 1/2 cup unsweetened plant-based milk (like almond or soy)
- 1 tablespoon olive oil
- 1/4 teaspoon turmeric powder (for color)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt (try kala namak (black salt) for eggy flavor
Vegetables:
- 1 onion, diced
- 1 clove garlic, minced
- 1 zucchini, diced or sliced
- 1 red bell pepper, diced
- 1 cup tomatoes, diced
- 2 cups spinach, chopped
Instructions
- Preheat your oven to 350°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, cornstarch, plant-based milk, olive oil, turmeric, garlic powder, onion powder, and kala namak (if using). Blend until smooth and creamy.
- In a skillet, sauté onion for 3 - 5 minutes, over medium heat, until soften. Add garlic, zucchini, tomatoes and bell peppers until they are just tender. If using leafy greens like spinach, cook last minute of cooking vegetables, until wilted. Season with salt and pepper.
- Mix the sautéed vegetables 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.