This Vegan Frittata is easy to make and a great way to use up leftover vegetables. It’s egg free, gluten free, and oil free, and is a delicious savory dish for breakfast, brunch, or even dinner!
I love savory breakfasts! Pancakes are fine, but I just don’t find them as satisfying as a good savory breakfast. This vegan frittata recipe is an easy one to put together, is very versatile, and is easy to double when you’ve having company. It’s a great plant based option for Easter brunch, Mother’s Day, or Christmas morning, but simple enough for any weekend breakfast!
What is a frittata?
Traditional frittata is an egg-based Italian dish that contains vegetables and sometimes meats and cheeses. It’s like a crustless quiche, and is fried in a pan (Frittata actually comes from the Italian word for “fried”) or baked in the oven.
Ingredients in this vegan frittata
This vegan version has a tofu base that can be filled with sauteed veggies of your choice. I chose spinach and onion for this recipe, but use whichever vegetables you prefer. The black salt gives the frittata an eggy flavor, and the other seasonings add a savory flavor that’s absolutely delicious!
- Spinach – I used fresh spinach. If you use frozen spinach, be sure to thaw it and squeeze out the extra liquid or your frittata will not firm up.
- Firm Tofu or Extra-firm Tofu – don’t use silken tofu, or your frittata will be too soft
- Non dairy milk – I used soy milk, but unsweetened almond milk or oat milk will also work
- Cornstarch – or arrowroot powder
- Nutritional Yeast
- Garlic Powder
- Onion Powder
- Turmeric – give a yellow coloring to the frittata
- Black salt (kala namak) – adds an eggy flavor
- Salt and pepper
- Cherry tomatoes or grape tomatoes
How to make vegan frittata
Preheat oven to 375 degrees F
Press the tofu to remove most of the water.
Sauté the chopped onion in a non stick pan over medium heat. If the onion starts to stick to the pan, add a small amount of water to deglaze it. Continue sautéing the onion until it begins to caramelize.
Once the onions have browned, add the garlic and chopped spinach, and sauté until the spinach has wilted. Add a small amount of water, if necessary, to prevent sticking.
While the onions are cooking, place the tofu, non dairy milk, corn starch, nutritional yeast, and seasonings in a food processor or high speed blender like a Vitamix and process until smooth. If the mixture is too dry, add another tablespoon of non dairy milk.
Transfer the tofu mixture from the food processor into the pan with the onions and spinach. Stir together until combined.
Spread the tofu mixture into an oven safe skillet or pie pan lined with parchment paper. It can also be baked in a seasoned cast iron skillet.
Top the frittata mixture with halved cherry tomatoes or grape tomatoes, if desired.
Bake at 375° F for 25 to 30 minutes, until it begins to brown and is firm to the touch.
Allow to cool for 10 to 15 minutes before serving.
A frittata is a great way to help clean out your fridge. There are so many filling possibilities for frittatas.
- Vegetables – green or red bell pepper, red onion, green onion, potatoes, asparagus, broccoli, sun dried tomatoes, or other seasonal vegetables
- Vegan meat substitutes – vegan ham, vegan breakfast sausage
- Non dairy cheese like my vegan Mozzarella
- Fresh herbs
Serve this vegan frittata with my Vegan Breakfast Sausage Links, some hash brown potatoes, and my Whole Wheat Vegan Biscuits. It’s also delicious topped with Vegan Hollandaise Sauce, hot sauce, or Vegan Country Gravy.
Frequently asked questions:
What’s the difference between a frittata and a quiche?
A frittata is basically a crustless quiche. The other difference between the two is that quiche has more dairy than a frittata.
Store the leftover frittata in the refrigerator for up to 4 days. It is also freezer friendly, and can also be frozen for up to 3 months.
Yes! You can make up the frittata the day or night before and place it in the fridge overnight. Then just pop it in the oven in the morning.
Here are more vegan breakfast recipes:
- Tofu Scramble
- Vegan Breakfast Sausage Links
- Whole Wheat Vegan Pancakes
- Vegan Breakfast Casserole
- Oil Free Vegan Granola
- Vegan Breakfast Hash
- Vegan Blueberry Oat Bars
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- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups fresh spinach chopped
- 14 ounces firm or extra-firm tofu
- 3 tablespoons plain unsweetened non dairy milk
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon turmeric
- ½ teaspoon black salt
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- Saute the onions in a nonstick pan until they begin to brown. Add a bit of water to deglaze the pan when they begin to stick.
- Add the garlic and spinach to the pan and saute until the spinach is just wilted. Set aside.
- Press the tofu to remove most of the liquid.
- Place the tofu, nondairy milk, corn starch, and the remaining seasonings in a food processor and blend together until combined.
- Transfer the tofu mixture into the pan with the spinach and onions. Stir to combine.
- Spread the tofu mixture into a pie plate lined with parchment paper, a silicone pie pan, or a spring form pan. Top it with sliced tomatoes, onion slices, or other toppings of choice.
- Bake at 375° F for 25 to 30 minutes. Remove from oven and let cool for 10 to 15 minutes before serving.
Nutrition calculations are approximate.