Vegan Frittata
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!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American, Italian, Vegan
Keyword: Breakfast, Oil Free, Tofu, Vegan
Servings: 6
Calories: 102.7kcal
Author: Teresa Sklenicka
- 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 350° F for 45 to 50 minutes. Remove from oven and let cool for 10 to 15 minutes before serving.
Calories: 102.7kcal | Carbohydrates: 6.8g | Protein: 10.7g | Fat: 4.7g | Sodium: 153.9mg | Fiber: 1.6g | Sugar: 1.5g | Vitamin A: 1407.24IU | Vitamin C: 5.52mg | Calcium: 273.18mg | Iron: 2.6mg