This Vegan Frittata is easy to make, absolutely delicious, and so close to the real thing. A savory egg-free frittata recipe that’s healthy, gluten-free, and low in fat. Perfect for breakfast or brunch!
If you have yet to find a vegan egg recipe that satisfies your soul that’s all about to change. This is the best vegan frittata recipe. It’s savory, healthy, filling, and so close to the real thing it’s scary. It’s also incredibly easy to make.
Although it’s normally served for breakfast or brunch it’s great for lunch and dinner as well. Serve this with my cashew sour cream and a sprinkle of vegan parmesan for a meal that will satisfy the pickiest of eaters.
Vegan Frittata Ingredients
Tofu is the base of this recipe and is an excellent egg substitute. It’s blended with savory spices to create the “egg” filling. Healthy sautéed vegetables are then combined with the mixture and baked to perfection to create the best vegan frittata.
Here’s a list of some simple ingredients you are going to need:
- Firm or Extra Firm Tofu: I prefer non-silken tofu for this recipe. It’s thicker and tends to bake better, IMO.
- Tapioca Flour: You can sub arrowroot flour or cornstarch.
- Spices: Nutritional yeast, garlic powder, onion powder, and turmeric is an excellent combination of vegan egg dishes.
- Black Salt: This is a kiln-fired rock salt used in South Asia and has a pretty sulphuric pungent-smell. It is also known as “Himalayan black salt” and when added to certain dishes creates an amazing “egg” flavor. A little goes a long way!
- Unsweetened Almond Milk: use whatever you prefer
- Veggies: Onions, mushrooms, spinach are my personal favorites for this dish. But, a frittata is an excellent way to use any leftover veggies you may have just sitting in the fridge. So, get creative.
- Grape Tomatoes & Red Onion: I primarily used these for decoration, but they add an extra layer of flavor that’s so delicious.
How To Make Vegan Frittata
Preheat your oven to 350˚F.
- Place the tofu, spices, and almond milk into a food processor and blend until the mixture is smooth and creamy.
- Add the onions and mushrooms to a preheated oven-safe skillet and cook for a few minutes until they start to soften. Then, toss in bell pepper and cook for a few seconds. Now, add the spinach and cook until it just starts to wilt.
- Pour in the tofu mixture and fold into the veggies and smooth.
- Top with the sliced grape tomatoes, sliced red onion, and bake for 40-45 minutes.
- Remove it from the oven and let it cool for about 10-15 minutes.
And, THAT’S IT! The ultimate VEGAN FRITTATA! Perfect for breakfast, lunch, and even dinner. It also an excellent holiday brunch for Christmas and Easter.
NOTE: You don’t need an oven-safe skillet. Cook the veggies in a regular nonstick skillet then bake the entire mixture in a 9-inch glass pie dish or regular casserole dish.
Serve With…
- Oil-Free Oven Roasted Potatoes
- Tofu Bacon
- Vegan Breakfast Sausage
- The Best Vegan Homemade Biscuits
- Cheesy Vegan Grits
How To Store
- Refrigerator: Cover and place in the fridge for up to 5 days.
- Freezer: This vegan frittata does amazingly well in the freezer. You can store it for 3 months in a freezer-safe container. When you’re ready to enjoy simply pop it in a 350˚F oven for 10 minutes or so. You can also microwave it if you like, but that’s not my favorite way of heating it up.
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The Best Vegan Frittata
Vegan Frittata is easy to make, absolutely delicious, and so close to the real thing. This savory egg-free frittata recipe is healthy, gluten-free, and low in fat. Perfect for breakfast or brunch!
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
- (1) 14-ounce box of firm tofu
- 2 Tbsp tapioca starch (you may also arrowroot flour or corn starch)
- ¼ cup nutritional yeast
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ¼ tsp. turmeric
- ½ tsp. black salt
- ¼ cup unsweetened almond milk
- 1 medium onion, chopped
- 4 oz. sliced baby mushrooms
- 1 red bell pepper, chopped
- 3 cups (loosely packed) spinach, chopped
- Salt to taste
Instructions
- Preheat oven to 350°F.
- Add tofu, tapioca flour, nutritional yeast, turmeric, onion powder, garlic powder, black salt, and unsweetened almond milk to a food processor and blend until it’s smooth and creamy.
- Preheat a nonstick skillet over medium heat and cook the onions and mushrooms until soft. Usually just 1-2 minutes. Toss in the red bell pepper and cook for 30-45 seconds. Finally, add the chopped spinach and cook until it starts to wilt.
- Pour the tofu mixture directly into the pan with the veggies if you are using a cast-iron or oven-safe skillet. Gently stir to combine everything and smooth out the top. If you do not have an oven-safe skillet simply combine the tofu mixture and sautéed veggies then pour into a 9-inch pie dish or regular casserole dish.
- Top with sliced red onions and grape tomatoes then bake for 40-45 minutes. The top should brown just slightly and turn golden.
- Remove from the oven and let cool for 15 minutes.
- Serve and enjoy.
Notes
This is a great meal-prep recipe. Simply prepare the dish as instructed up until baking. Then, cover and store in the fridge until you are ready to bake it.
If you don’t have an oven-proof skillet you can bake this in a glass pie dish or casserole dish. This recipe is very easily doubled so it’s great for feeding a crowd.
Keep leftover covered in the fridge for up to 5 days. Store in the freezer for 3 months in a freezer-safe container.
- Prep Time: 15 mins.
- Cook Time: 40 mins.
- Category: Breakfast
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 81
- Sugar: 1.7 g
- Sodium: 272.6 mg
- Fat: 2.8 g
- Carbohydrates: 7.1 g
- Fiber: 2 g
- Protein: 7.1 g
- Cholesterol: 0 mg
Keywords: vegan frittata, eggless frittata
Hey Shane, this looks great and I’m planning on using it in a brunch in a few days. Have you ever experimented by adding bread cubes to make it more of a casserole than a frittata? Just curious. Thanks and Happy New Year!
Hey, Sarah! I haven’t tired that but see no reason why it wouldn’t work. Go for it!
Shane, this is really good! Leftovers made a delicious lunch the next day,
★★★★★
Woot, woot! Awesome!!!
I recently tried this recipe and absolutely loved it. I wasn’t sure if I should press my tofu or not, so I did lightly press it, but I just read above where you don’t have to, and it probably would not have been quite so thick, but I still loved it. Had it with some potato “bagels” with everything bagel seasoning and it was so good! I did add a little hot sauce.
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Marlene, that sounds awesome and thank you for the kind words.
Shane, first of all I love the recipes I’ve tried from your site. I can count on you for easy and delicious recipes! I really want to try this this weekend. One question. I don’t have a skillet or glass casserole dish. I have square metal baking dishes of different sizes. Will this be okay? Thanks so much!!
Really tasty. 1/4 cup plant milk was not enough for me – I added more water to get a more spreadable consistency- not sure if it was 1/4 or 1/2 cup. I used fresh rosemary that I add on hand- really yummy, and probably helped w not having the black salt. I used frozen green beans- when I was studying abroad in Costa Rica my host served green beans and eggs like an omelette and I loved the combination.
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Hi, I am new to a vegan lifestyle. Do you press the tofu first o jut put it in the processor? Than you!
Hi, Diane and welcome! For some recipes I do press but not for this one. I feel it adds to the “eggy” consistency.
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Another delicious recipe. I’m having the leftovers for breakfast this morning, and it’s even better reheated in the oven! I made it exactly as directed in your recipe, using extra firm tofu. Thanks Shane.
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That’s awesome! Thanks so much!!!
I was wondering if I can substitute silken tofu for the firm tofu? I bought some silken tofu and don’t know what to do with it. Thanks!
Yes, absolutely! You can get extra-firm silken tofu by Mori-Nu. It’s my favorite. But, regular firm tofu will work.
Really good, even without the Black salt! I will likely ad a little more regular salt and pepper medley mix next time just for our personal taste and of course my hubby adds hot sauce to almost anything!
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Thanks, Emily! Frittatas are like a blank canvas…you really can’t go wrong. And, I’m with your the hubs, “I put $#!& ON EVERYTHING!”
Just saw this amazing looking recipe and Wanting to make this this weekend, but don’t have black salt (which sounds like it enhances the egg flavor) and cannot find in stores close to me, so will have to order online and get next week. However, Have you tried it without the black salt – will regular kosher or pink salt be an ok substitute, knowing it won’t give an egg flavor, but just adding to the savory-ness or should I just leave the salt out?
Yes, absolutely, Emily! It won’t affect anything but the “eggy” flavor. It’s still delicious:)
Thank!
Hello- I am planning to make this today. If I use a cast iron that may not be perfectly seasoned….do I need to use oil to grease the skillet?
Add a little to the pan then wipe it with a paper towel. You can also cook it in a baking dish lined with parchment paper.
Hello Shane, I am interested in trying this for meal prep, but would love to put the mixture in baking cups so that I can freeze them and take a couple out at a time to reheat. Do you have a recommendation on how long the muffin cups would need to bake? Or is there a consistency I can look for so I know when they are done?
Very excited to try this, thank you
Hi, Liz! Love the baking cup idea but I would bake immediately after mixing. I’ve only tried doing what you’re asking and the result was not great:) Hope this helps.
I have just moments ago made this and it’s delicious!! Thank you !
★★★★★
THANK YOU!!!
In the recipe, it is notated “1/2 black salt”. I assume that is 1/2 teaspoon? Thank you for your recipes.
Yes! Good catch and I just changed it. Thanks:)
The BEST vegan frittata!!!
★★★★★