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Vegan Frittata

Satisfying Vegan Frittata for a Hearty Breakfast Bliss

This Vegan Frittata is a satisfying, plant-based breakfast that mimics traditional frittata with tofu and spinach.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 14 oz Firm Tofu Substitution: Silken tofu for a creamier texture.
  • 3 tbsp Cornstarch Substitution: Arrowroot powder or tapioca starch for gluten-free.
  • 4 tbsp Nutritional Yeast Flakes Skip if unavailable.
  • 1 tsp Turmeric Essential for frittata color.
  • 1 tsp Onion Powder Fresh onions for stronger flavor.
  • 1 tsp Garlic Powder Fresh garlic preferred.
  • 1 tsp Salt Use to taste.
  • 1/2 tsp Black Salt (Kala Namak) Substitution: Regular salt, but flavor will vary.
  • 1 cup Soy Milk Any plant-based milk like almond or oat milk works.
For the Vegetables
  • 1 tbsp Olive Oil Can use any cooking oil.
  • 1 cup Chopped Onion Any variety can be used.
  • 3 cloves Crushed Garlic Fresh garlic preferred.
  • 8 oz Cremini Mushrooms Substitution: White button mushrooms or any preferred type.
  • 1 medium Red Bell Pepper Other bell peppers can be used.
  • 4 cups Baby Spinach Any leafy greens like kale or Swiss chard may work.
For Decoration
  • 1/2 cup Sundried Tomatoes
  • Red Onion (Optional) For a pop of color and zest.

Equipment

  • food processor
  • oven-safe skillet or pie dish

Method
 

Step-by-Step Instructions for Vegan Frittata
  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, combine the firm tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, black salt, and soy milk. Blend until smooth.
  3. Heat olive oil in a skillet over medium heat, add chopped onion and crushed garlic. Sauté for 3-5 minutes until translucent.
  4. Add sliced cremini mushrooms and chopped red bell pepper to the skillet. Cook for 4-5 minutes until tender.
  5. Stir in baby spinach and cook until wilted, around 1-2 minutes.
  6. Gently fold the tofu batter into the sautéed vegetables until combined. Transfer to an oven-safe dish.
  7. Smooth the top, garnish with sundried tomatoes and red onion if desired. Bake for 40 minutes until firm and golden.
  8. Allow to cool for 10 minutes before slicing. Serve warm with toppings or sides.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 10gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 400mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months. Reheat in the oven at 350°F for 10-15 minutes.

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