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VEGETABLE VEGAN FRITTATA

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!

side angle view of a slice of vegetable vegan frittata on a small white plate with fork, avocado and sriracha drizzle.

The frittata is an Italian dish made with eggs and whatever vegetables you have on hand. In this vegan version we’ll be using 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!

Vegan frittata can be served anytime of day. Plus, it’s great for using up produce that’s about to expire and will handle a large assortment of veggies.

top down view showing the ingredients used to make vegetable vegan frittata recipe.

Ingredients You’ll Need

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.
  • Zucchini
  • Yellow squash – sub with a handful of cherry tomatoes cut in half.
  • Garlic
  • Organic silken tofu – Soft or firm (silken pref.). Some tofus when pureed have a chalky taste, you’ll have to find one that works for you. Typically silken tofu will not have a chalky taste. No need to press the tofu.
  • Unsweetened non-dairy milk – use your favorite type of plant milk.
  • Cornstarch (pref. organic) – sub with arrowroot or tapioca flour
  • Nutritional yeast
  • Mustard – use dijon or whole grain (sub with mustard powder)
  • Tarragon – sub with thyme or basil (or any combo)
  • Garlic powder
  • Turmeric
  • Red pepper flakes
  • Salt and pepper

Can I Add Other Vegetables?

Yes! 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.

side by side photos showing the process of making vegan egg replacer in vegetable frittata.

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 process until smooth, stopping to scrape down the sides as needed.

side by side photos showing the process of mixing vegetables and vegan egg replacer for vegetable frittata.

  • Next, cook the vegetables on the stovetop.
  • Once ready, add sauce mixture to cooked vegetables.

side by side photos showing the process of filling springform pan with vegan vegetable frittata mixture.

  • 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 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, take a look at these delicious Mini Chickpea Flour Frittatas!

side angle view of freshly made vegetable vegan frittata.

Serving Suggestions

How To Store 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 will have time to meld together! To make this vegan frittata recipe ahead, simply prepare the frittata up until baking and store in the refrigerator until ready to bake. When ready, bake as directed the full 45 minutes, covering towards the end as needed to keep it from browning too much.

top down view of a slice of vegetable vegan frittata on a small white plate with fork and avocado.

More Easy Breakfast Recipes

If you try this vegan frittata recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

VEGETABLE 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.

  • Author: Julie | The Simple Veganista
  • 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

Scale
  • 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
  • 23 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.

Keywords: vegan frittata, vegan frittata recipe

Updated: Vegetable Vegan Frittata was originally published in September 2012. It has been retested, and updated with new photos and helpful tips in January 2020. The only changes made was substituting yellow squash for a handful of sliced cherry tomatoes.

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62 Comments

  1. 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.

  2. I was so excited for this recipe, but mine never set and was really wet, although I cooked it a very lenghty 80 minutes.

    1. Julie | The Simple Veganista says:

      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!

  3. Dear chef, I think to forgot to tell us what temperature to turn the oven to!

    1. Julie | The Simple Veganista says:

      Hi Dan, it’s 375 degrees F. Enjoy the frittata!

  4. If freezing, do I freeze before or after cooking?

    1. Julie | The Simple Veganista says:

      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.

  5. This recipe did not work at all. I followed everything and mine cooked so long and still did not get firm. Its so runny and I’m so disappointed. Such a waste!

    1. Julie | The Simple Veganista says:

      I’m so sorry your’s didn’t turn out! There is nothing worse than wasted time and ingredients – I know this well. I’m hoping after it set and cooled it was better. I had a few comments with pictures posted on Pinterest over the weekend with good results, so I’m not sure what could have happened to yours. I do hope you try again with better luck!

  6. 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?

    1. Julie | The Simple Veganista says:

      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!

  7. Has anyone tried this in an instant pot?

  8. 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.

    1. Potato starch and arrowroot powder work great as corn starch substitutes. Since this recipe calls for potatoes, I’d think that would be okay.

  9. Easy to make and was delicious. Love it! Thanks for sharing.

  10. Julie Babb says:

    This sounds like the answer to my vegan breakfast dilemma. Have you tried this recipe in muffin tins?
    Thanks,
    Julie

    1. Julie | The Simple Veganista says:

      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. :)

    2. 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!

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