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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.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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. Didn’t work for me. Super time consuming.
    Cooked it twice as long just to try and get it to hold some shape (followed the recipe to a T) and its scrambled egg consistency at best. Super sad as I was hoping this would last all week as a reheat and eat fast brekky.

    1. I have made this pretty regularly. I’m not convinced that yours still isn’t undercooked for whatever reason. You can find out pretty easily by cutting a slice and putting it in the microwave to see if it will cook thoroughly. I had to do this the first time I made it (it still tasted great this way). Good luck.

  2. Made this today. I did not assume the recipe to work very well, as I’ve had some bad vegan “frittatas” in the past – but it was absolutely stunning! No taste of soy/tofu at all, just pure deliciousness.

    I used potatoes, bell peppers and spinach for the vegetables filling, and slightly firm silken tofu (7% protein, that’s the most reliable way of distinguishing tofu types IMO). In the spice department I used just 1 tbsp nutritional yeast, and added some black salt (kala namak), 1 tbsp vegan parmesan spice (“cheese-ish” from Uhhmami), and 1 tsp dried mixed mushroom powder. Came out absolutely perfect.

    Thanks a lot for this recipe – will make again many times, that’s for sure!

  3. This was absolutely delicious. Thank you.

    Was wondering however could you make this in smaller variations ( eg mini frittata)

  4. Rosemarie says:

    Can you use regular tofu instead of silken?

    1. I have used both firm and super firm tofu, and they both work fine.

    2. Delicious recipe, very time consuming so I won’t make it often.

  5. The flavor of this is excellent! I did add some shredded vegan mozzarella and my frittata didn’t set completely. I’m wondering if that could be why? It ended up looking like scrambled eggs on my plate, but who cares!! It was delish!

  6. Jasmine C. says:

    Anyone tried adding some black salt? Seems like it would be good

  7. Do you mean for us to use the shelf stable silken tofu or the refrigerated one? They are very different consistency . I’m hoping to make this for Easter. Thanks!

    1. Julie | The Simple Veganista says:

      Great question, Laura! I used the refrigerated one. I will have to test the shelf-stable tofu. I hope that helps!

  8. Gabrielle says:

    Excellent recipe! This has become one of our weekend brunch specials. I keep it interesting by using a variety of different veggies. Even my husband who doesn’t like tofu, enjoys this recipe!

  9. This has become a go-to recipe for us. Thank you!

  10. Mine didn’t set up well – maybe needed to cook longer? I took it out at 40mins. Or should I use a firmer tofu – used silken – tastes great though and added chopped kale to it

    1. This happened to me the first time I made it, and I just needed to cook it a little longer. To fix it, I cut each slice individually and cooked it a little longer in the microwave. You can try it and if it works, then you have your answer!

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