Vegan Vegetable Frittata, a simple plant-based frittata recipe made with blended tofu with seasonings and baked with fresh vegetables. Super easy and ready in 30 minutes!
Not sure how to make a vegan frittata? It’s easier than you think! This plant-based frittata blends tofu with seasonings you already have on hand. You’d never know it’s vegan!
Ready to learn how to make a vegan frittata? Let’s do it!
🧅 Ingredients
- Tofu: extra firm tofu is the base of this vegan frittata and is blended with spices to resemble the taste and texture of eggs.
- Vegetables: any vegetables will do, but I’m using waxy potatoes, red onion, sun-dried tomatoes, and spinach.
- Plant-based milk: unsweetened plant-based milk is used to thin the tofu mixture
- Seasonings: nutritional yeast, dijon mustard, turmeric, cumin, garlic powder, onion powder, salt, and pepper
- Cornstarch: added to the tofu mixture to thicken and help the tofu keep its shape when baked
- Recommended tools: high powered blender, cast iron skillet or other oven-safe pan
🥣 How to make (step-by-step photos)
1️⃣ Step One: Cook vegetables
The first step to making a plant-based vegetable frittata is to…cook the vegetables!
In a large cast iron skillet or oven-proof pan, heat oil over medium heat. Then add whatever vegetables you’d like – I’m using potatoes and onions, cooking until the potatoes are browned and the onions are soft, 5-7 minutes.
Then add sun dried tomatoes and spinach and cook 2-3 minutes more, or until spinach is wilted.
2️⃣ Step Two: Blend tofu “egg” mixture
While the vegetables are cooking, prepare the tofu “egg” mixture for the based of the frittata.
To do this, add tofu, plant-based milk, nutritional yeast, cornstarch, dijon mustard, turmeric, cumin, garlic powder, onion powder, and a generous pinch of salt and pepper to a blender.
Blend on high until ingredients are well combined. The mixture should be thick, but spreadable.
3️⃣ Step Three: Mix tofu “egg” with vegetables
When the tofu egg mixture is done, it’s time to combine it with the cooked vegetables.
Add the tofu mixture to the cast iron skillet and use a baking spatula or spoon to mix with the cooked vegetables.
Then spread the mixture evenly in the pan, making sure the top is level.
4️⃣ Step Four: Bake vegan frittata
It’s finally time to bake! Place the cast iron skillet in a preheated oven at 400 degrees Fahrenheit (about 200 degrees Celsius).
Bake 20 minutes, or until a fork can be poked into the center of the frittata and come out clean.
When it’s done, remove the skillet and let sit 10 minutes before serving, or else the frittata will crumble when removed from the pan.
❓ Recipe questions + quick tips
To make a frittata vegan, use plant-based ingredients like tofu or chickpea flour instead of eggs and substitute dairy products with non-dairy alternatives such as plant-based milk or cheese. In this recipe we’re using tofu blended with seasonings as an “egg” mixture to mimic the taste and texture of a frittata.
To make a vegan frittata taste like eggs, you can use seasonings such as black salt (kala namak), nutritional yeast, and turmeric, which together give a flavor similar to eggs. I also added a small amount of cumin to this frittata recipe, as it gives a deeper flavor that is similar to eggs.
💡 Ideas for serving
- As a savory plant-based breakfast. The perfect options for a savory vegan breakfast, just add a piece of fruit.
- Breakfast for dinner. Add a side of potatoes and a small salad for a breakfast-for-dinner meal option.
- As a sandwich or wrap filling. Use this frittata as filling for your next wrap or sandwich.
- Cut into small cubes as an appetizer. Stick a toothpick in a small piece and serve as quick vegan egg bites.
🧊 How to store
- Refrigerator storage: Store leftover vegan frittata in an airtight container in the refrigerator for up to 3-4 days.
- Freezer storage: I do not recommend freezing as the texture of the tofu will not hold up after thawing.
👉 More vegan egg recipes
Want more vegan egg recipes? Try my The BEST Vegan Tofu Scramble.
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Vegan Vegetable Frittata
Ingredients
Frittata vegetables*
- 2 teaspoons oil, or water
- 2 cups waxy potatoes, cubed
- ½ cup red onion, thinly sliced
- ½ cup sun-dried tomatoes
- 1 cup spinach
Tofu “Egg” Mixture
- 1 16-ounce block extra firm tofu, cubed
- ⅓ cup unsweetened plant-based milk
- 3 tablespoons nutritional yeast
- 2 teaspoons cornstarch
- 1 tablespoon dijon mustard
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 pinch salt and pepper
Instructions
- Cook vegetables in cast iron skillet: In a large cast iron skillet or oven-proof pan, heat 2 teaspoons oil over medium heat. Add 2 cups waxy potatoes and ½ cup red onion, cooking until the potatoes are browned and the onions are soft, 5-7 minutes. Then add s½ cup sun-dried tomatoes and 1 cup spinach and cook 2-3 minutes more, or until spinach is wilted.
- Blend tofu “egg” ingredients: Add 1 16-ounce block extra firm tofu, ⅓ cup unsweetened plant-based milk, 3 tablespoons nutritional yeast, 2 teaspoons cornstarch, 1 tablespoon dijon mustard, 1 teaspoon turmeric, 1 teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, and a generous 1 pinch salt and pepper to a blender. Blend on high until ingredients are well combined. The mixture should be thick, but spreadable.
- Mix tofu mixture with vegetables: Add the tofu mixture to the cast iron skillet and use a baking spatula or spoon to mix with the cooked vegetables. Then spread the mixture evenly in the pan, making sure the top is level.
- Bake vegan frittata: Place the cast iron skillet in a preheated oven at 400 degrees Fahrenheit (about 200 degrees Celsius). Bake 20 minutes, or until a fork can be poked into the center of the frittata and come out clean. Remove the skillet and let sit 10 minutes before serving, or else the frittata will crumble when removed from the pan.
Equipment
- 1 cast iron skillet
- 1 high powered blender
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