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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This looks like a great recipe and I’m looking forward to try it. However, the nutritional information is unfortunately inaccurate. This looks like a protein rich recipe, but it is actually much lower than the NI claims. It might be worth double checking the service you use.
Excluding the oil, Chronometer gives this recipe the below nutritional info (based on 6 serves):
Calories: 135.5
Protein: 9.5 g
Total Carbohydrate: 19.5 g
Total Fat: 2.6 g
Thanks for pointing that out, Georgie! It looks like I had the wrong tofu listed. I’ve updated the nutritional info, which is more accurate and closer to the protein you calculated. Enjoy the frittata!
A very tasty frittata indeed. For a vegan keto I used almond flour instead of cornflower. Thanks for sharing this.
This tasted amazing! I switched out all the veggies for the veggies I liked and it tasted amazing. However, bake in a shallow dish because I did a deep dish and it didn’t bake through. It tasted amazing though and I will definitely make it again.
Delicious and healthful! My vegan daughter saw all the yummy vegetables cooking and couldn’t wait for supper! Will make again.
Delicious and worked perfectly first time. I used a medium firm tofu. Making it again this time with some sweet potato, olives and sun dried tomatoes. I also used black salt, Kala namak, to give an eggy flavour. My husband and I loved it so much we have decided to make it weekly and cut it up for work lunches. Thanks for the recipe.
I was so excited for this recipe, but mine never set and was really wet, although I cooked it a very lenghty 80 minutes.
Sorry, it didn’t set right, Kai! I find that if I let it rest and cool down, it really helps the center firm up. I hope the flavor was ok at least. I’ll have to remake the recipe and update the instructions with new cooling instructions. I do hope you try again. Thanks for sharing!
Dear chef, I think to forgot to tell us what temperature to turn the oven to!
Hi Dan, it’s 375 degrees F. Enjoy the frittata!
If freezing, do I freeze before or after cooking?
Great question, Theresa! You can freeze this before and after. If freezing before baking, cook from frozen, adding an extra 10 – 15 minutes (you may need to cover it with foil at the end if the top starts to browns too much). If freezing after baking, I suggest storing in single-serving portions. You can reheat in the oven set to 350 degrees F. for 10 – 15 minutes, or until warmed through.
Would you say this would work if I made it as is and instead of the spring form pan, put it in pre-baked pie crusts to give it more of a quiche look?
Great question, Retta! I haven’t tried it, but you can certainly give it a try! It should work well, just omit the non-dairy milk, or only use it if needed. That should keep the crust from getting too soggy. Would love to know how it goes!
Has anyone tried this in an instant pot?