Name: Vegan frittata
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 14 oz (400 g) firm silken tofu, drained; 1/4 cup (60 ml) unsweetened non-dairy milk; 2 tablespoons nutritional yeast; 2 tablespoons chickpea flour; 1 tablespoon olive oil (plus more for greasing); 1 teaspoon turmeric powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup (60 g) diced red onion; 1 cup (100 g) chopped spinach; 3/4 cup (70 g) diced bell pepper (red or yellow); 1/2 cup (80 g) cherry tomatoes, quartered; 1/3 cup (40 g) frozen peas

Hey y’all! If you’re craving a savory, satisfying brunch that’s both hearty and healthy, this Vegan frittata is about to become your new favorite. It’s packed with colorful veggies, boasts a creamy texture thanks to silken tofu, and is perfect for everything from lazy weekend mornings to speedy weeknight dinners. Let’s get cooking!

Why You’ll Love This

Super easy to prepare and ready in under 45 minutes!
Packed with plant-based protein and fiber to keep you full.
Customizable with your favorite seasonal veggies or pantry staples.
Delicious hot or cold—great for meal prep and leftovers!
Free from eggs and dairy, but still fluffy and flavorful.

Ingredients

14 oz (400 g) firm silken tofu, drained
1/4 cup (60 ml) unsweetened non-dairy milk
2 tablespoons nutritional yeast
2 tablespoons chickpea flour
1 tablespoon olive oil (plus more for greasing)
1 teaspoon turmeric powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup (60 g) diced red onion
1 cup (100 g) chopped spinach
3/4 cup (70 g) diced bell pepper (red or yellow)
1/2 cup (80 g) cherry tomatoes, quartered
1/3 cup (40 g) frozen peas

Directions

Step 1: Prep the Veggies

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch oven-safe skillet or pie pan with olive oil. Dice the red onion, bell pepper, quarter the cherry tomatoes, and chop the spinach.

Step 2: Make the Tofu Mixture

In a blender or food processor, combine the silken tofu, non-dairy milk, nutritional yeast, chickpea flour, 1 tablespoon olive oil, turmeric, garlic powder, onion powder, baking powder, salt, and black pepper. Blend until the mixture is completely smooth and creamy.

Step 3: Sauté the Vegetables

Heat a nonstick skillet over medium heat. Add the diced onion and bell pepper and cook for about 4-5 minutes until just softened. Toss in the chopped spinach, frozen peas, and cherry tomatoes, and cook another 1-2 minutes until spinach wilts.

Step 4: Mix and Transfer to the Pan

Turn off the heat, and fold the sautéed veggies into the tofu mixture. Pour everything into the prepared skillet or pie pan and spread evenly.

Step 5: Bake the Frittata

Bake in the preheated oven for 25-30 minutes or until the center is set and the top is lightly golden. Let cool for at least 10 minutes before slicing. Serve warm or at room temperature!

Notes

If you don’t have chickpea flour, use all-purpose flour but note the flavor will be milder and less eggy.
Letting the baked frittata rest makes it easier to slice and improves texture.
Use parchment paper for easy removal, if desired.

Variations

Mushroom & Leek: Sauté sliced mushrooms and leeks for an earthy twist.
Spicy Southwest: Swap in roasted corn and jalapeños, and add smoked paprika.
Potato & Spinach: Add thinly sliced cooked potatoes for a heartier bite.

Required Equipment

Blender or food processor
Nonstick skillet
Oven-safe skillet or 9-inch pie pan
Spatula
Knife and cutting board

Storage Instructions

Store leftover Vegan frittata in an airtight container in the refrigerator for up to 4 days.
Reheat slices in the microwave or oven until warmed through.
Not recommended for freezing due to texture change.

Suggested Pairings & Serving Recommendations

Serve with a side of roasted potatoes or a fresh green salad.
Pair with crusty sourdough toast and avocado for a filling brunch.
Top with fresh herbs or a dollop of vegan yogurt for extra flavor.

Pro Tips

For maximum fluffiness, don’t overmix the batter once veggies are folded in.
Bake just until the center is set; overbaking can make it dry.
Add a pinch of kala namak (black salt) for an even more authentic ‘eggy’ flavor.

FAQ

Can I use firm tofu instead of silken? For best texture, stick with silken or soft tofu, but you can try firm blended with extra non-dairy milk for creamier results.
Is Vegan frittata gluten-free? Yes, this recipe is naturally gluten-free as written (with chickpea flour).
Can I make this ahead? Absolutely! Store it in the fridge and enjoy slices cold or reheated for up to 4 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4–6

Vegan frittata

Why You’ll Love This

Ingredients