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A slice of vegan frittata on a plate, ready to eat.

Vegan Frittata with Tofu

Print Recipe
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.
Course Breakfast
Cuisine American, Spanish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 104
Author Elizabeth

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

Calories: 104kcal | Carbohydrates: 14g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 625mg | Potassium: 567mg | Fiber: 2g | Sugar: 3g | Vitamin A: 942IU | Vitamin C: 29mg | Calcium: 45mg | Iron: 2mg