Vegan Frittata
This easy vegan frittata is fluffy, savory, and filled with colorful veggies. Made with a creamy tofu “egg” base, it’s the perfect make-ahead breakfast, brunch, or light dinner. Naturally gluten-free, oil-free adaptable, and ready in about 1 hour!
A Vegan Frittata To Love
A frittata is an Italian egg-based dish similar to a crustless quiche or a thick omelet. It’s one of the most popular brunch and weeknight dinner recipes because it’s simple, forgiving, and highly customizable.
Our veganized version skips the eggs, using a flavorful, creamy tofu-based mixture and a customizable variety of vegetables for a delicious vegan frittata!
I’ve been making this recipe for years, and it’s become a family favorite. It’s protein-rich and incredibly versatile — perfect for using up whatever vegetables you have in the fridge.
While it may not taste exactly like the traditional egg version, this tofu frittata stands on its own and is a delicious healthy meal. It plates up beautifully with creamy avocado and a touch of sriracha for those who love a little heat.
★ For a muffin tin frittata using chickpea flour, try these delicious Mini Chickpea Flour Frittatas. And this spinach & mushroom Vegan Quiche with easy homemade flaky crust is a family favorite too!
Ingredient Notes + Substitutions
Here is everything you’ll need, plus ideas for substituting ingredients:
- Potatoes — Any variety (with or without the skin). Dice small for faster cooking.
- Onion — Any color will do.
- Bell pepper — We used red for a pop of color and sweetness; use whatever you have on hand.
- Squash — We love using Zucchini and yellow squash, but you can substitute one with a handful of cherry tomatoes, sliced in half.
- Garlic — Use fresh for saute, and powder for the tofu-egg base.
- Organic tofu — Firm or extra-firm (silken can also be used (use 1/4 cup less milk).
- Unsweetened non-dairy milk — Use your favorite plain plant milk.
- Cornstarch — Helps the frittata set properly. Sub with arrowroot or tapioca flour.
- Nutritional yeast — Adds a ‘cheesy’, umami flavor. Can be optional.
- Mustard — Use Dijon or whole-grain (substitute with 1/2 tsp. mustard powder).
- Tarragon — Sub with thyme or basil (or any combo).
- Turmeric — Adds a nice yellow tint resembling mixed eggs (optional).
- Red pepper flakes — Used for a small amount of heat. Feel free to omit it.
Veggie Swaps
What I love about this frittata is how easy it is to customize. It’s perfect when you need to clean out the fridge and can handle just about any veggie! Sub in chopped broccoli, leeks, mushrooms, spinach, kale, sun-dried tomatoes, green onions, and more.
How To Make Vegan Frittata
This is a quick overview with photos for reference. (The full printable recipe is below.)
Get the oven nice and hot: preheat to 375 degrees F.
Sauté the veggies. This is very important because the tofu mixture is delicate and holds less structure than real eggs. Removing as much moisture as possible from the veggies helps the frittata set nicely.
Make the tofu egg mixture: Add the tofu, nutritional yeast, dijon, cornstarch, garlic powder, herbs, red pepper flakes, salt, and pepper to the bowl of a food processor or blender and process until smooth, stopping to scrape down the sides as needed.
Combine in the pan: Pour the tofu mixture over the sautéed fillings in an oven-safe skillet (cast iron is traditional). Optionally, mix and transfer to a medium-sized baking dish or 9-inch pie/quiche dish. Smooth the top.
Bake: Place on the center rack for 35–45 minutes, until the frittata is firm to the touch and lightly golden on top. If the top browns too quickly, cover loosely with foil.
Cool for at least 15–20 minutes before slicing. This helps it set, making slicing cleaner.
This frittata is excellent served warm, at room temperature, or even cold — making it perfect for meal prep or a quick breakfast the next day.
Enjoy this colorful and delicious centerpiece with family and friends!
Storage & Reheating
Refrigerator: Leftovers will keep for 4-5 days in a covered container.
Freezer: This vegan frittata freezes well for up to 2-3 months! To freeze, let cool completely and store in freezer-safe containers (affiliate link).
Reheat: To reheat, simply warm in a preheated oven at 350°F for 10–15 minutes, until warmed through. You may want to cover it so it doesn’t brown. You can also zap single servings in the microwave for 30-60 seconds, or until warm.
Can I Make Vegan Frittata Ahead?
Yes, and it will taste even better as the flavors have time to meld together! Prepare the frittata and refrigerate, covered, until ready to bake. Bake as directed, covering towards the end as needed to prevent browning.
Serving Suggestions
This vegan frittata is incredibly versatile and pairs well with a variety of sides. Here are some of my favorite ways to serve it:
Toppings & Garnishes
- Fresh sliced avocado for creaminess
- A drizzle of sriracha or your favorite hot sauce for heat
- Chopped fresh herbs such as chives, parsley, or cilantro
- A sprinkle of vegan parmesan (or Almond Parm), or red pepper flakes
Hearty Side Dishes
- Crispy roasted Breakfast Potatoes or skillet Yukon Gold & Sweet Potato Home Fries
- Savory Sauteed Kale or garlic spinach
- Toasted Artisan Bread with vegan butter
For a Bigger Meal
- Vegan Biscuits & Gravy
- A simple green salad or Arugula Salad with lemon vinaigrette
More Easy Breakfast Recipes!
- Easy Vegan Waffles (5-Ingredients)
- Southwest Tofu Scramble (High-Protein)
- Vegan Oatmeal Pancakes (Fluffy & Delicious)
- Cinnamon Oatmeal (Quick & Healthy)
Did you make this recipe? Leave a comment below, including any changes you made. It’s super helpful to everyone. Thank you for being here! ♥︎
Print Recipe
Print
VEGAN FRITTATA (SAVORY & VEGGIE-FILLED)
- Total Time: 1 hour
- Yield: Serves 6
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
This easy vegan frittata is made with a blended tofu ‘egg’ and filled with hearty vegetables: potatoes, bell pepper, and zucchini. Easy to customize, and perfect for breakfast, brunch, or a light dinner. Leftovers store beautifully for meal prep too!
Ingredients
- 1 tablespoon olive oil or 1/4 cup water (for water saute)
- 2 medium potatoes, diced (with or without the skin)
- 1 small onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- handful cherry tomatoes, halved (optional)
- 2 cloves garlic, minced
- pinch of red pepper flakes, optional
- mineral salt and pepper, to taste
for the blender/food processor
- 1 package (14-16 oz) organic tofu (firm or extra firm), drained (no pressing needed)
- 1/2 cup unsweetened non-dairy milk
- 2 tablespoons cornstarch, arrowroot or tapioca flour
- 2–3 tablespoons nutritional yeast
- 1–2 teaspoons mustard (any kind) or 1/2 teaspoon mustard powder
- 1 1/2 teaspoons dried tarragon, thyme or basil (or a combo)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric, optional for color
- 1/8 teaspoon pepper (black or white)
Instructions
Preheat oven to 375 degrees F.
Let tofu drain: Open the tofu tub, drain the water, and set the tofu on its side in the package for 10 minutes, then drain again. This helps remove excess water. No need to press it.
Sauté: Heat oil (or water) in a 12-inch skillet over medium heat. Sauté potatoes for 5 minutes, then add onion and cook for an additional 5 minutes. Add bell pepper, zucchini, and garlic, and cook for 5 more minutes. Add tomatoes (if using) in the last two minutes. Season with salt and pepper to taste.
Tofu egg mix: In a food processor/blender, add the tofu, plant milk, cornstarch, nutritional yeast, mustard, tarragon, garlic powder, salt, turmeric, and pepper. Blend until smooth, 1-2 minutes. Taste for seasoning.
Assemble: Pour the tofu mixture over the vegetables, stir to combine. Optionally, if using a baking dish (or pie/quiche dish), combine the mixture in the skillet, then transfer to your dish of choice. Level the top flat with the back of a spatula or spoon and make sure all edges are filled.
Bake: Place on the middle rack and bake for 35 – 45 minutes; the frittata should be firm to the touch. If the top starts to brown too much, cover with foil or a Silpat. Remove and let cool for at least 10-15 minutes.
Serve: This frittata is wonderful with sliced avocado and a little sriracha for heat. We also love adding freshness with sliced fresh tomatoes and arugula over top. Enjoy!
Serves 4 – 6
Notes
Store: Leftovers can be refrigerated for 4-5 days. To keep longer, store in freezer-safe containers in the freezer for up to 2-3 months.
Reheat: To reheat, simply warm in a preheated oven at 350°F for 10–15 minutes, until warmed through. You may want to cover it so it doesn’t brown. You can also zap single servings in the microwave for 30-60 seconds, or until warm.
Make Ahead: Prepare to assemble and refrigerate, covered, until ready to bake. Bake as directed, covering towards the end as needed to prevent browning.
Swaps: Sub in chopped broccoli, mushrooms, leeks, spinach, kale, green onions, and more. This frittata is extremely customizable.
Optional baking vessels: If using a spring pan or round dish, I suggest a 9-inch or larger. A baking dish should be medium-sized.
Nutritional information is calculated using a water sauté; no oil is accounted for.
Nutritional values are estimates only. See our full nutrition disclosure here.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Breakfast, Entree
- Method: bake, puree, saute
- Cuisine: Italian
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Excellent! Delicious! I made this yesterday with just the onion/garlic, one potato, tomatoes & spinach. I cooked the tomatoes long enough to reduce their liquid and added the spinach right before pouring the mix into the pie plate. It turned out so good and I’ll definitely make it again. Thank you!
Fantastic and easy recipe. This frittata is delicious.
Julie, I’ve made this frittata several times, (with silken tofu), and we always enjoy it! This week I have Organic extra firm tofu in the refrigerator. Would the extra firm work in this recipe? Thanks so much for responding!
Yes, as long as the tofu creams ups nicely, it should work well. Even if it’s not as smooth, it will still be great. Enjoy!
Loved, loved this dish. Super tasty. I added some mushrooms as I was cleaning out the fridge 😊. I found that it was a bit mushy on the inside as it didn’t quite set properly. I think it is due to the watery veggies that I used. Next time I will skip the mushrooms and zucchini and add broccoli and asparagus. New breakfast go to!!!! 💕
Thanks for sharing, Tammy!
Very Tasty both warm and straight out of the fridge 😋