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Vegan Frittata

Vegan Frittata: The Ultimate Egg-Free Brunch Delight

Vegan Frittata is a delicious, egg-free brunch option packed with protein-rich tofu and colorful veggies.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 block Firm Tofu Substitution: Extra firm tofu for denser consistency.
  • 2 tablespoons Cornstarch Substitution: Arrowroot powder or tapioca starch can be used.
  • 3 tablespoons Nutritional Yeast Flakes Note: Can be omitted for a milder taste.
  • 1 teaspoon Turmeric Essential for achieving the inviting yellow hue.
  • 1 teaspoon Onion Powder Substitution: Use fresh onion if preferred.
  • 1 teaspoon Garlic Powder Substitution: Fresh minced garlic works well.
  • 1 teaspoon Salt Adjust according to personal preference.
  • 1/2 teaspoon Black Salt (Kala Namak) Note: Regular salt can be used, but black salt yields the best results.
  • 1 cup Soy Milk Substitution: Almond milk or any plant-based milk is suitable.
For the Vegetables
  • 1 tablespoon Olive Oil Substitution: Coconut oil or any neutral oil works too.
  • 1 medium Chopped Onion Any variety can be used.
  • 2 cloves Crushed Garlic Fresh minced garlic is a great option.
  • 2 cups Cremini Mushrooms Substitution: White button mushrooms can be used.
  • 1 medium Red Bell Pepper Any bell pepper variety can be swapped or omitted.
  • 2 cups Baby Spinach Substitution: Kale or other leafy greens can be used.
  • 1/2 cup Sundried Tomatoes (Optional) Fresh tomatoes can be substituted or omitted.
  • 1/2 medium Red Onion (Optional) Any variety works well.

Equipment

  • food processor
  • medium skillet
  • Baking dish

Method
 

Step-by-Step Instructions for Vegan Frittata
  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, blend together the firm tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, regular salt, black salt, and soy milk until smooth and creamy.
  3. Heat olive oil in a medium skillet over medium heat. Add the chopped onion and crushed garlic, sauté for 3-4 minutes until softened.
  4. Stir in the sliced cremini mushrooms and red bell pepper. Sauté for an additional 5-7 minutes until the mushrooms are tender, then fold in baby spinach until wilted.
  5. Carefully fold the creamy tofu mixture into the sautéed vegetables until well combined.
  6. Transfer the mixture into a greased baking dish or an oven-safe skillet and smooth the top. Optionally sprinkle sundried tomatoes or red onion on top.
  7. Bake for 40 minutes in the preheated oven until firm to the touch and golden brown on top.
  8. Remove from the oven and let it cool for about 10 minutes before slicing into wedges and serving warm.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 25IUVitamin C: 30mgCalcium: 10mgIron: 8mg

Notes

Quality tofu matters; avoid soft varieties for the best texture. Ensure vegetables are moisture-free to prevent sogginess.

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