Vegan Vegetable Frittata
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 35 minutes!
Equipment
- 1 cast iron skillet
- 1 high powered blender
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.
Notes
Vegetable ingredient notes: This recipe is a great foundational vegan frittata recipe that you can use with any vegetables you’d like. Get creative and make this recipe your own with what is fresh and in season in your area.
Prep ahead: While the tofu mixture is best made right before baking, you can cook the vegetables ahead of time and then prepare the skillet right before baking.
Leftovers and storage: Store leftover vegan frittata in an airtight container in the refrigerator for up to 3-4 days. Do not freeze.
Nutrition notes: Nutrition information is calculated using all listed ingredients. This recipe uses only plant-based ingredients and is gluten free.
Nutrition
Serving: 1servingCalories: 105kcalCarbohydrates: 19gProtein: 5gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 61mgPotassium: 691mgFiber: 4gSugar: 6gVitamin A: 584IUVitamin C: 10mgCalcium: 47mgIron: 2mg
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