This healthy vegan frittata is a plant-based frittata that's just as light and fluffy. A gluten-free, high protein breakfast made with tofu.
A light, fluffy frittata made with tofu!
This vegan frittata is loaded with vegetables - potatoes, mushrooms, peppers, spinach. For a hearty and healthy breakfast.
Great for meal prep, Easter or Mother's day brunch, or just Sunday breakfast!
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Why this recipe works
It sounds absolutely crazy, but tofu is the perfect egg replacement in recipes that traditionally feature eggs (think: scrambled eggs).
Tofu already has a light, fluffy texture that is similar to frittata or quiche.
So when you blend it up, add the right spices and vegetables, then bake it (like a quiche) it turns into a fluffy, savory vegan frittata that can rival the traditional egg-based recipe.
Why I love this Vegan Frittata
- Dietary needs - this breakfast is vegan, gluten-free, oil-free, and egg-free
- Seriously eggy - since tofu is so soft, this frittata resembles an egg-based frittata. The texture is light and fluffy
- Super flavorful - with the help of some key spices, this tofu frittata tastes a lot like eggs. Seriously!
- High protein breakfast - tofu is rich in plant protein for a satiating breakfast
- Great Vegan Brunch Option - no more skimping by at brunch with a few pieces of fruit. Make this frittata or vegan quiche, vegan french toast, vegan pancakes, vegan scrambled eggs, vegan sausage.
Ingredient Notes & Substitutions
- Potatoes: I highly recommend using yukon gold potatoes. They are so creamy and delicious.
- Vegetables: onion, mushrooms, bell pepper, and spinach. I LOVE this combo of veggies - onion and mushrooms give this dish more of an umami flavor. And spinach and peppers add so many nutrients. I list some other vegetable ideas below, but feel free to sub an equivalent amount of your favorite vegetable
- Extra Firm Tofu & Silken Tofu: for the best texture, this frittata uses a combination of extra firm tofu and silken tofu. If you have too much of one or the other the texture of the frittata can become too dense or too liquidy. I have not tested this, but I imagine that using entirely medium-firm tofu would work - medium firm tofu isn't as widely available as extra firm and silken, so that's why I don't call for it
- Nutritional Yeast: many frittata recipes have some sort of cheese, so for that cheesy flavor nutritional yeast is the perfect option.
- Spices: garlic powder, salt, smoked paprika, turmeric, and pepper. These are similar spices to what I use in all of my tofu scramble recipes. They are what gives the frittata its flavor!
- Fresh Chives: for topping
Step-By-Step Instructions
Step 1. Preheat the oven to 375°F.
Step 2. Heat the potatoes in a skillet over medium heat for about 5 minutes.
Step 3. Add onion, mushrooms, pepper, and spinach. Cook another 5 minutes.
Step 4. Add the tofu and spices to a high speed blender and blend until smooth.
Step 5. Add the cooked veggies to the blender and pulse a few times to combine - do not over mix, you want the veggies to stay mostly intact.
Step 6. Pour the mixture into a 9" deep dish pie pan.
Step 7. Bake for 40-45 minutes. The frittata will bubble rapidly then turn golden and become somewhat firm. If the frittata does not feel totally firm, that's okay, it will firm up as it cools.
Step 8. Remove from the oven and let the frittata cool for 15 minutes - this what helps it solidify. Then slice and garnish with fresh chives. Enjoy!
Toppings and Mix-Ins
Feel free to sub your favorite veggies! Aim for the same volume as the ingredient you are subbing.
- Broccoli: for some extra protein and nutrients
- Kale: sub kale or collard greens for the spinach
- Zucchini: I've been adding zucchini to my tofu scrambles lately and it would also be great in frittata
- Tomatoes: feel free to throw in cherry tomatoes without pre-cooking them. Or use sun dried tomatoes
- Coconut Bacon: so many (non-vegan) frittata recipes have ham or bacon - coconut bacon would be DELICIOUS in this frittata
- Season Salt: instead of chives, a topping like Tony Chachere's seasoning adds even more flavor
- More Paprika: being half Hungarian, I'm always throwing extra paprika on things - definitely feel free to sprinkle with extra paprika at the end
What to serve with Vegan Frittata
- Toast or French Toast
- Roasted Broccoli & Cauliflower
- Sliced Avocado
- Sautéed Spinach
- Berries or other fresh fruit
- Sauerkraut or Kimchi
- Vegan Sausage
- Sweet Potato Hash Browns
- For a breakfast of champions: pancakes
FAQ & Expert Tips
This frittata works in an 9" deep dish pie pan. The exact pie dish I used for this recipe is listed as having a 9" capacity and is 1.5" deep.
To see if your pie plate will work, measure across the top from edge to edge (don't measure the lip, just the opening). Then measure the height by placing your ruler on the outside of the dish. A standard pie dish will be 1" deep, whereas a deep dish is 1.5" to 2" deep.
You can also use a standard casserole dish - the frittata will not be as tall and may cook slightly faster than listed in the recipe.
Store leftovers of this frittata in the refrigerator, wrapped in plastic wrap. It will last up to a week.
To reheat, just slice a piece and heat in the microwave.
Recipe Prayer
Thank you God for this healthy and nourishing breakfast. Help this food to fuel our bodies for the day. Amen.
More vegan brunch recipes
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📖 Recipe
Vegan Frittata with Tofu
Equipment
Ingredients
- 2 Small Yukon Gold Potatoes diced
- ½ Large Yellow Onion diced
- 8 Ounces Cremini Mushrooms thinly sliced or chopped
- 1 Medium Red Bell Pepper small diced
- 1 Cup Fresh Spinach
- 1 14 Ounce Block Extra Firm Tofu drained
- 8 Ounces Silken Tofu drained
- 2 Tablespoons Nutritional Yeast
- 1 Tablespoon Garlic Powder
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Turmeric
- ¼ Teaspoon Pepper
- Fresh Chives for topping
Instructions
- Preheat the oven to 375°F.
- Heat the potatoes in a skillet over medium heat for about 5 minutes.
- Add onion, mushrooms, pepper, and spinach. Cook another 5 minutes.
- Add the tofu and spices to a high speed blender and blend until smooth.
- Add the cooked veggies to the blender and pulse a few times to combine - do not over mix, you want the veggies to stay mostly intact.
- Pour the mixture into a 9" deep dish pie pan.
- Bake for 40-45 minutes. The frittata will bubble rapidly then turn golden and become somewhat firm. If the frittata does not feel totally firm, that's okay, it will firm up as it cools.
- Remove from the oven and let the frittata cool for 15 minutes - this what helps it solidify. Then slice and garnish with fresh chives. Enjoy!
Nutrition
Nutrition information is an estimate.
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