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Close up of vegan frittata with red pepper, zucchini and onion on a plate.
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Vegan Tofu Frittata with Vegetables

This vegan frittata is made with a base of tofu, lots of delicious spices, flavors and plenty of tasty, colorful veggies. It creates a delicious, nutritious meal for breakfast or any time of day.
Course Breakfast
Cuisine Italian-inspired, Vegan
Keyword Vegan frittata recipe, Vegan tofu frittata
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 Servings
Calories 265kcal

Equipment

Ingredients

Instructions

Prep Vegetables

  • Wash and chop your choice of vegetables. Set aside.
    1 ½ cups chopped vegetables

Prepare Tofu Base

  • Place the remaining ingredients into a blender. Blend until smooth.
    350 grams extra firm tofu, 1 cup plant-based milk, ½ cup vegan mayonnaise, ⅓ cup chickpea flour, ¼ cup nutritional yeast, 1 ½ teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon Old Bay seasoning, ½ teaspoon turmeric, ½ teaspoon black pepper, ½ teaspoon salt, 1 tablespoon corn starch, 2 teaspoons Dijon mustard, 2 teaspoons apple cider vinegar
  • This is a very thick mixture so you may need to scrape down the edges of the blender as you go.

Assemble Frittata and Bake

  • Preheat the oven to 350 °F.
  • Grease a 9-inch (square or round) baking dish (use oil spray or grease with vegan butter/ margarine).
  • Pour the tofu frittata mixture into the baking dish. Use a spatula to carefully scrape everything out of the blender!
  • Spread the tofu mixture into an even layer in the baking dish.
  • Sprinkle the chopped vegetables across the top of the frittata. With the back of a spoon or fork, lightly press the vegetables down into the frittata. Some veggies will get covered in the frittata mixture and some will rest on top.
  • Bake for 45 minutes, until the center is fully set (it should spring back when lightly pressed – you can also use a toothpick or fork to check the center isn’t liquid).

Serve

  • Once out of the oven you can serve immediately, but will be quite soft (and still hot).
  • As it cools it will firm more. Letting it cool for 15 minutes or longer makes cutting and serving easier.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (⅙ of recipe) | Calories: 265kcal | Carbohydrates: 12g | Protein: 14g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 605mg | Potassium: 408mg | Fiber: 4g | Sugar: 3g | Vitamin A: 515IU | Vitamin C: 20mg | Calcium: 281mg | Iron: 3mg