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Vegan Frittata

Linda M. Harris
This Vegan Frittata is a delicious, egg-free alternative to the classic Italian dish.
Made with tofu or chickpea flour, it's a versatile and healthy meal packed with vegetables and seasonings.
It’s perfect for breakfast, brunch, or dinner and can easily be customized with your favorite veggies and herbs.
The frittata is light yet filling, offering a satisfying meal that’s both plant-based and gluten-free.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian, Vegan
Servings 6 Servings
Calories 300 kcal

Equipment

  • 1 large skillet (10-inch)
  • 1 Blender or food processor
  • 1 9-inch or 10-inch baking dish
  • 1 Spatula
  • 1 measuring cup
  • 1 knife and cutting board

Ingredients
  

  • 1 block 14 oz firm tofu (or 1 cup chickpea flour)
  • 1/4 cup non-dairy milk e.g., almond, soy, or oat milk
  • 1/4 cup nutritional yeast
  • 1/2 tsp turmeric for color
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp olive oil for sautéing
  • 1 cup chopped bell peppers
  • 1/2 cup chopped onions
  • 1/2 cup chopped mushrooms
  • 1 cup fresh spinach or other leafy greens
  • 1/2 cup vegan cheese optional
  • Fresh herbs optional, such as thyme or oregano

Instructions
 

  • Preheat and Prepare the Pan: Preheat your oven to 375°F (190°C).
    Lightly grease a 9-inch baking dish with olive oil or line it with parchment paper.
  • Sauté the Vegetables: Heat olive oil in a large skillet over medium heat.
    Add bell peppers, onions, mushrooms, and spinach.
    Sauté until softened, about 5-7 minutes. Season with salt and pepper.
  • Blend the Tofu Mixture: In a blender or food processor, combine the tofu (or chickpea flour), non-dairy milk, nutritional yeast, turmeric, garlic powder, salt, and pepper.
    Blend until smooth and creamy.
  • Combine Vegetables and Tofu Mixture: Add the sautéed vegetables to the prepared baking dish.
    Pour the tofu mixture over the vegetables, stirring gently to combine.
    If using vegan cheese, sprinkle it on top.
  • Bake the Frittata: Place the baking dish in the preheated oven.
    Bake for 30-35 minutes, or until the top is golden and firm.
    Check by inserting a knife into the center to ensure it comes out clean.
  • Cool and Serve: Allow the frittata to cool for a few minutes before slicing.
    Serve warm or at room temperature.

Notes

  • If you’re using chickpea flour instead of tofu, you’ll need to adjust the amount of non-dairy milk. Start with 1/4 cup and add more if the mixture seems too thick.
  • Feel free to swap the vegetables based on what you have on hand. Zucchini, tomatoes, or broccoli are great alternatives.
  • To make the frittata fluffier, add a tablespoon of chickpea flour or a small pinch of baking powder to the tofu mixture.
  • If making ahead, store the frittata in the refrigerator for up to 3 days. Reheat in the oven to retain the texture.
Keyword Vegan Frittata