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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!

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 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.

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

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.

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 processing 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 the sauce mixture to the 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 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!

side angle view of freshly made vegetable vegan frittata.

Serving Suggestions

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.

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

More Easy Breakfast Recipes!

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.



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4.9 from 34 reviews

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


  • 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)


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.


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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  1. Works great every time we make it. Everyone loves it. Thank you so much for sharing this recipe!!

  2. Elizabeth T says:

    How much egg do I use if I only want vegetarian?

    1. Julie | The Simple Veganista says:

      This is a vegan frittata, so I can’t recommend how many eggs you would need since I have never tried it. I suggest searching for another recipe if you want to use eggs. Sorry I couldn’t help, Elizabeth!

  3. Instead of Cornstarch, can you use guar gum? That’s my preferred thickener.

    1. Julie | The Simple Veganista says:

      Yes, you can use your preferred thickener. Enjoy!

  4. Is it better to use firm or silken tofu?

    1. Julie | The Simple Veganista says:

      I think either will be fine. I’d be more concerned with the flavor and find a tofu brand that doesn’t taste chalky. I hope that helps. Enjoy!

  5. Debbie Cox says:

    I have made this twice and changed up the the veggies used in the recipe – so yummy!

  6. This is so good that I have made a couple of times now! I added a crust made out of crescent rolls (still vegan but not so healthy, smile). I also added black salt. Everything else was the same although I used hash brown potatoes the second time (not as good). I highly recommend. By the way, I used Tapioca Starch and used quite heaping teaspoons. I also used tarragon. I appreciate the flexibility you built into the recipe!

  7. Katherine says:

    Mine didn’t set in the middle. I cooked it for over an hour. Not sure if the veggies had too much moisture before adding the tofu mixture? Flavor was good, but we had to eat it with rice to soak up some of the juice. Hubby still had seconds 😀

  8. I’ve been missing frittatas since I became vegan, and I just love this recipe so much. The taste is pretty much the same, plus it’s less oily and healthier. I’m always amazed how many veggies I can get into a frittata. I’ve been tripling this recipe and freezing and will keep trying variations with different veggies and spices.

  9. Thank you for this great recipe! Made it for breakfast yesterday for our non-vegan daughter and son-in-law. I used fresh thyme and dried basil as well as added kale. Baked it for 45 min but it could have used another 5 in my oven. Next time going to add 1/2 tsp Kala Namak. Served it with some tempeh bacon. The four of us ate every bite and we all loved it.

  10. I really enjoyed this recipe. I had no idea a vegan frittata could taste so much like the real thing! I wanted to point out a couple things that were wrong for me and how I fixed them: first, I didn’t have any tarragon so I used 1 tsp thyme and 1/2 tsp dried parsley. This was way too much thyme! I really don’t recommend using more than 1/2 tsp thyme or it’s a little overpowering. I added a lot of other spices like more parsley, smoked paprika, cayenne and that ended up working well. I definitely recommend tasting it though! Also, I cooked it 40 minutes and it definitely looked done in the middle so I let it sit out for 10 minutes as instructed and then cut in. It was not quite done. I just decided to finish cooking individual slices in the microwave since I’d already turned the oven off, and that really worked fine. thank you, I will definitely make this recipe again!

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