Vegetable Vegan Frittata
This tasty Vegan Frittata is a great way to use up leftover vegetables to make an easy, inexpensive vegan meal that works for breakfast, lunch, or even dinner!
The frittata is an Italian dish made with eggs and whatever vegetables you have on hand. In this vegan version, we’ll use an amazingly flavorful tofu base ‘egg’ mixture and tons of vegetables for an absolutely delicious vegan frittata!
I’ve been making this frittata for many years, and it’s a family favorite. Whether it’s breakfast, lunch, or dinner, everyone loves this flavorful main dish!
For those who are used to the egg version, it may not be the exact same, but for what it is it’s just perfect in my book. And what it is, is low cholesterol, fiber-filled, and a good amount of protein for a healthy vegan main dish.
Personally, I find this tofu frittata to be both flavorful and filling. It doesn’t need much, but I do love to finish it off with avocado and a drizzle of sriracha for some extra-spicy heat!
A vegan frittata can be served any time of the day. It’s also great for using up produce that’s about to expire and will handle a large assortment of veggies.
Ingredient Notes
In this recipe, tofu and spices are pureed for an ‘egg’ mixture and mixed with sauteed vegetables, then baked in the oven until golden on the outside and tender on the inside creating the ultimate vegetable vegan frittata.
Here is everything you’ll need, plus ideas for substituting ingredients:
- Potatoes – Use any color, white, red, gold, or russet (with or without the skin).
- Onion – Any color will do.
- Bell pepper – Use your favorite color bell peppers.
- Squash – We love using Zucchini and yellow squash, but you can substitute one with a handful of cherry tomatoes, sliced in half.
- Garlic – We like to use fresh, and for a boost garlic powder does wonders.
- Organic silken tofu – Soft or firm (silken pref.). Some tofu, when pureed, has a chalky taste, and you’ll have to find one that works for you. Typically, silken tofu will not have a chalky taste, and there is no need to press it for this recipe.
- Unsweetened non-dairy milk – Use your favorite type of plain plant milk.
- Cornstarch (pref. organic) – Sub with arrowroot or tapioca flour.
- Nutritional yeast – Adds a ‘cheesy’, umami flavor. If you don’t care for it, you can omit it.
- Mustard – Use dijon or whole grain (sub with mustard powder).
- Tarragon – Sub with thyme or basil (or any combo).
- Turmeric – Adds a nice yellow tint that resembles mixed eggs.
- Red pepper flakes – Used for a small amount of heat. Feel free to omit it.
- Salt and pepper – As always we recommend to taste.
Ingredient 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 halved cherry tomatoes, broccoli, mushrooms, spinach, kale, green onions, and more.
How To Make Vegan Frittata
- Preheat oven to 375 degrees F.
- Start by making the tofu egg mixture by adding 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 processing until smooth, stopping to scrape down the sides as needed.
- Next, cook the vegetables on the stovetop.
- Once ready, add the sauce mixture to the cooked vegetables.
- Lastly, add the vegan vegetable frittata mixture to a 9-inch springform pan (or any 9 x 11 shallow dish will do).
- Place in the oven and bake for about 40 – 45 minutes. The frittata you see here was baked for the full 45 minutes.
And voila, a delicious, vegan frittata to serve to family and friends!
For another version of a frittata using chickpea flour, try these delicious Mini Chickpea Flour Frittatas!
Serving Suggestions
- Serve with sliced avocado for added creaminess.
- Top with hot sauce like sriracha for a little heat.
- Add a sprinkle of chopped chives, fresh parsley, and/or cilantro for herbaceousness.
- Serve with roasted Breakfast Potatoes or skillet Yukon Gold & Sweet Potato Home Fries.
- Serve with Savory Sauteed Kale.
- Pair with a slice of toasted and buttered homemade Artisan Bread.
- Serve with Vegan Biscuits & Gravy.
Storing Leftovers
- Refrigerator: Leftovers will keep for 4 – 5 days in the refrigerator, stored 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.
- Reheat: To reheat, simply warm in a preheated oven set at 350 degrees 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! To make this vegan frittata recipe ahead, simply prepare the frittata up until baking and store it in the refrigerator until ready to bake. When ready, bake as directed for the full 45 minutes, covering towards the end as needed to keep it from browning too much.
More Easy Breakfast Recipes!
- Easy Vegan Waffles
- Mini Chickpea Flour Frittatas
- Southwest Tofu Scramble
- Homemade Applesauce
- Vegan Biscuits & Country Gravy
- Healthy Bowl Of Cinnamon Oatmeal
I hope you loved this vegan frittata recipe! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintVEGETABLE VEGAN FRITTATA
This vegan vegetable frittata using a creamy tofu base is loaded with veggies. Perfect for a hearty breakfast/brunch and leftovers store well. Recipe adapted from PETA.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hour
- Yield: Serves 6
- Category: Breakfast, Entree
- Method: saute, puree, bake
- Cuisine: Italian
- Diet: Vegan
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
- 2 cloves garlic, minced
- handful grape tomatoes, halved or quartered
- pinch of red pepper flakes, optional
- mineral salt and pepper, to taste
for the blender/food processor
- 1 package (16 oz) organic silken tofu (soft or firm), drained (no pressing needed)
- 1/4 cup unsweetened non-dairy milk
- 2 heaping teaspoons cornstarch, arrowroot or tapioca flour
- 2 – 3 tablespoons nutritional yeast
- 1 teaspoon 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
- 1/8 teaspoon pepper (black or white)
Instructions
Preheat oven to 375 degrees F.
Saute: Heat oil in a pan over medium heat, saute potatoes for 5 minutes, add onion and cook an additional 5 minutes. Add bell pepper, zucchini and garlic, cook until softened. Add tomatoes and optional red pepper flakes, cook another minute or two. Season with salt and pepper to taste.
Tofu egg: In a food processor/blender, combine the remaining ingredients and process until smooth. Taste for seasoning.
Assemble: Add the tofu mixture to the pan the vegetables cooked in and mix well. Spoon mixture into a lightly greased 9 inch round pie/quiche dish or springform pan. 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, frittata should be firm to the touch. If top starts to brown too much, cover with foil or small silpat. Remove and let cool for at least 10 minutes. If using a pie/quiche dish, loosen the edges of the frittata, place a plate over top and carefully flip so frittata falls onto the plate and serve (this step is optional).
This frittata is wonderful with sliced avocado and a little sriracha for heat.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for 4 – 5 days. To keep longer, store in the freezer using freezer safe containers for up to 2 – 3 months.
Notes
I suggest using at least a 9 inch round dish or larger.
Nutritional information is calculated using water to saute, there is no oil accounted for.
Nutritional values are estimates only. See our full nutrition disclosure here.
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Can you please suggest a replacement for the binding agents? We can’t have corn starch or tapioca starch or anything similar. Thanks in advance.
Potato starch and arrowroot powder work great as corn starch substitutes. Since this recipe calls for potatoes, I’d think that would be okay.
Easy to make and was delicious. Love it! Thanks for sharing.
This sounds like the answer to my vegan breakfast dilemma. Have you tried this recipe in muffin tins?
Thanks,
Julie
I have not tried these in muffin tins so I hesitate to say. I do think it may work at the same temperature and less time. If you give it a try please let us know, it’s super helpful to others too! I will have to experiment with this one. :)
Oooh! That’s a great idea.
I like to batch cook & freeze meal sized portions & when I read your response my mind went immediately to how this would be great for pulling out along with a portion of soup or a small salad for lunch/dinner.
I think muffin tin would work fine with maybe a bit of playing around to figure out timing.
Thanks!
I’m looking forward to making this for a thanksgiving brunch! However, I could not find silken tofu in the store, so would regular tofu work? Thanks!
Yes, it will work! Just be sure when you blend it, to do it extra well. You may rather use a blender than a food processor for best results. Enjoy your Holiday meal!
Wow! So good! I will be adding this to regular rotation!
After reading a few comments about it not setting, I omitted most of the milk, used yellow squash instead of tomato & also added a few mushrooms, asparagus & a handful of baby spinach. Absolutely delicious, family rated it as one of the best & most memorable dishes.
Just made this. So delicious. Sprinkled some chives on it and served it with sautéed lacinato kale and sliced avocado. Thanks for a great recipe!
Made this tonight for my vegetarian boyfriend (who doesn’t eat eggs) and he absolutely loved it. I’ve always loved the standard frittata and if I wouldn’t have known it was tofu I wouldn’t be able to tell. I did doctor the spices to my taste and served with guac and cilantro but otherwise the recipe is foolproof. 10/10!!
I made this today and it was delicious!!! I didn’t have zucchini so I used 2 cups chopped fresh spinach, and also added a few more ingredients, 2 tablespoons of fresh lemon juice, 2 tablespoons of tahini, and 1 tablespoon low sodium Tamari sauce. Baked at 375 for 45 mins, turned the oven off, and left in oven for another 10 mins. The texture and taste was amazing!!! Thank you for this recipe.
Hello, Do you have a recommendation for swapping out the tofu base and instead using a chickpea flour base? I am vegan but allergic to soy… Any suggestions or help is greatly appreciated, as this frittata looks amazing!
Thank you~
melissa
I haven’t tried this recipe with chickpea flour so I can’t advise. But, I do have these Mini Chickpea Flour Frittatas that are fantastic and super easy to make you can try!
Was really impressed with this recipe. I thought the seasoning was delicious. I made up my own vegetable mix for the filling with what I had, used baby tomatoes, asparagus, and kale. I served it with some avocado on top which definitely kicked it up to a whole other level. Even my husband who is not crazy about tofu really enjoyed it