Name: Vegan Frittata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 14 oz (400g) firm tofu, drained and pressed; 1/4 cup unsweetened non-dairy milk; 2 tablespoons nutritional yeast; 2 tablespoons olive oil, divided; 2 tablespoons cornstarch (or arrowroot powder); 1 teaspoon turmeric; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup mushrooms, sliced; 1 small onion, diced; 1 red bell pepper, diced; 1 cup fresh spinach

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A plant-based twist on the classic frittata, this Vegan Frittata version is made with protein-packed tofu, fresh sautéed veggies, and warm, savory spices. It’s hearty, satisfying, and ideal for breakfast, brunch, or even a light dinner. With a golden, slightly crispy top and a tender center, this dish proves that egg-free doesn’t mean flavor-free.

Vegan Frittata

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

14 oz (400g) firm tofu, drained and pressed

¼ cup unsweetened non-dairy milk

2 tablespoons nutritional yeast

2 tablespoons olive oil (divided)

2 tablespoons cornstarch (or arrowroot powder)

1 teaspoon turmeric

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

1 cup mushrooms, sliced

1 small onion, diced

1 red bell pepper, diced

1 cup fresh spinach

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or oven-safe skillet.

In a blender or food processor, I combine the tofu, non-dairy milk, nutritional yeast, 1 tablespoon of olive oil, cornstarch, turmeric, garlic powder, onion powder, salt, and pepper. I blend the mixture until it’s completely smooth.

In a skillet, I heat the remaining 1 tablespoon of olive oil over medium heat. Then I sauté the onion, mushrooms, and red bell pepper for about 5–6 minutes until they’re softened. I stir in the spinach and cook just until it wilts.

I spread the cooked veggies evenly in the greased pie dish and pour the tofu mixture on top, smoothing it out with a spatula.

I bake the frittata for 30–35 minutes, until it’s firm to the touch and lightly golden on top.

Once baked, I let it cool for 5–10 minutes before slicing and serving warm.

Servings and timing

Servings: 6 slices

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Calories per slice: 190 kcal

Variations

I like to switch up the vegetables based on what I have on hand—zucchini, cherry tomatoes, or broccoli all work beautifully. Sometimes I add vegan cheese shreds to the tofu mixture for extra richness. If I’m in the mood for a spicier version, I’ll stir in some chili flakes or diced jalapeños. For a Mediterranean twist, I mix in kalamata olives and sun-dried tomatoes.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the microwave for 1–2 minutes or pop them into a 350°F (175°C) oven for about 10 minutes until heated through. It also freezes well—I wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What can I use instead of tofu in this vegan frittata?

If I want a soy-free version, I like using chickpea flour batter (also known as besan) mixed with water and spices. It gives a similar texture and sets well when baked.

Can I make this frittata ahead of time?

Yes, I often prepare it the night before and refrigerate it. In the morning, I just reheat it in the oven for about 10–15 minutes until warmed through.

Is this recipe gluten-free?

Absolutely. All the ingredients used are naturally gluten-free, but I always double-check labels, especially for things like nutritional yeast and cornstarch.

Can I make this oil-free?

Yes, I’ve skipped the oil by sautéing the veggies in a splash of water or veggie broth and omitting the oil from the tofu blend. It still turns out great, just slightly less rich.

How do I keep the frittata from sticking to the pan?

I always make sure to generously grease the pie dish or skillet before adding the veggies and tofu mixture. Using a nonstick baking dish also helps with easy release.

Conclusion

This vegan frittata is a nourishing and delicious way to start the day—or wrap it up. I love how customizable and meal-prep-friendly it is. Whether served fresh out of the oven or reheated later in the week, it’s always comforting, wholesome, and deeply satisfying.

Recipe:

Vegan Frittata

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Author: Cheryl
Total Time: 50 minutes
Yield: 6 slices
Diet: Vegan

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Description

A plant-based twist on the classic frittata, this vegan version is made with tofu, sautéed vegetables, and savory spices. Perfect for breakfast, brunch, or a light dinner, it's hearty, satisfying, and full of flavor without any eggs or dairy.

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or oven-safe skillet.
In a blender or food processor, combine the tofu, non-dairy milk, nutritional yeast, 1 tablespoon olive oil, cornstarch, turmeric, garlic powder, onion powder, salt, and pepper. Blend until completely smooth.
In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Sauté the onion, mushrooms, and red bell pepper for about 5–6 minutes until softened. Stir in the spinach and cook until wilted.
Spread the cooked veggies evenly in the greased pie dish. Pour the tofu mixture on top and smooth it out with a spatula.
Bake for 30–35 minutes, until firm to the touch and lightly golden on top.
Let cool for 5–10 minutes before slicing and serving warm.