Vegan Frittata (on a Sheet Pan!)
This Vegan Frittata (Breakfast Casserole) is perfect for your breakfast or brunch, made easily on a sheet pan! The filling, made with tofu, is loaded with burst tomatoes, caramelised onions and sautéed mushrooms making for a flavourful dish. It’s great for weekends, holidays and special occasions.
Thanks to Wilton for sponsoring this blog post! Thanks so much to you my readers for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
Oh my gosh – this Vegan Frittata aka Breakfast Casserole is like the vegan savoury breakfast of my dreams! When I used to eat eggs, I loved quiche and frittatas. I knew I wanted the same taste and texture when I went vegan and YES – I have found it! First, it was my Quiche Muffins. Then my Vegan Quiche (with an incredible crust). Now? Vegan Frittata 😍.
This is essentially a crustless quiche and OH SO GOOD!! It’s so easy to make, friends. Just pour into your gorgeous sheet pan, bake, slice and enjoy! It has the perfect taste, texture, and is so customisable. I make this on weekends, and enjoy it throughout the week because it reheats perfectly for over a week!
If you’re eyeing this and thinking “man that’s a gorgeous sheet pan, and that cooling rack! Those whisks, measuring cups and bowls?! Wow!” Then you’re right – they are gorgeous! They’re all the new Wilton Navy and Gold Kitchen Collection. I’ve been a LONG time user of Wilton products.
I remember when I started my baking company and my parents dropped me off at Michael’s for the first time. Picture this: me, standing in the bakeware aisle for the entire hour. I grabbed as many Wilton products as I could (and they’re so well priced that it was a lot!) and I was like a kid (okay newly turned adult) in a candy store. Fast forward 11 years later and I still have so many of those products (down to my Cake Lifter and my baking sheets)! They’ve served me my entire food career and I love how stunning this new line is!
These are the beauties I used here:
Equipment You’ll Need:
Stylish Silicone Prep Bowl Set, 3-Piece: I wish I could record the convo when Gav and I first opened these. I literally squealed! They’re so gorgeous that you’ll definitely be seeing them in endless future photos! More importantly, they’re so easy to clean, are accurate measurements and store so well!
Navy Blue and Gold Kitchen Utensils Mix and Measure Set, 10-Piece: such beauties! I love how lightweight they are, and that beautiful colour. The whisks have some little stands which I love too.
I 100% recommend these as Christmas gifts, friends, and for every gift in between! They’re so well priced and will delight any one, from beginner to baker and everyone in between!
Notes on the ingredients:
Tofu: always use medium, firm or extra firm tofu. Don’t use silken tofu (silken tofu will be a cardboard box not in the fridge section and it’ll say “silken” on it in case you’re buying groceries online).
Nutritional yeast: get the best quality you can find! Also ensure it’s the fortified one with B12 for the best protein and nutrients.
Fillings: I used mushrooms, spinach and tomatoes for my filling ingredients in this Vegan Frittata. Feel free to switch it up! You can add vegan cheese, vegan meat replacements (vegan ham seems delightful here especially for special occasions!) and anything else you love! Just nothing too heavy that might sink, like large vegan sausages.
Turmeric: don’t add too much or you’ll get a weird neon yellow colour! It’ll look light at first, but it gets more prominent as it bakes!
Baking powder: always ensure yours is fresh!
black salt (kala namak) – okay this isn’t necessary, but it really brings out that authentic taste! If you have it use it, if you want it buy it, but it isn’t a deal breaker! A little goes a LONG way.
How to Make Vegan Frittata (Step by Step Instructions):
Grease your 9×13 Wilton Oblong Pan with some vegan butter (on the wrapper or parchment paper) and set it aside. Press your tofu for at least 20 minutes and set aside until you are ready for it. I start this, then start on the rest of the recipe. By the time you’re ready for it the time would’ve elapsed.
In a pan over medium high heat, heat 1 tablespoon of the coconut oil. Add in the onions and stir to combine. Lower heat to medium and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often).
After the onions are cooked down, add in the extra oil and the tomatoes, garlic and mushrooms. Bring heat back up to medium high and sauté for 15 minutes, stirring occasionally, until tomatoes are slightly broken down. Season with salt and pepper to taste.
Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
In a high powered blender, add the tofu, almond milk, nutritional yeast, sea salt and black pepper, turmeric, baking powder and vegan parmesan. (You can do this while the onions sauté to save time.) If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, about 2 to 3 minutes. I blended mine twice to ensure this.
Add the tomato filling to your greased 9×13 pan. Pour the tofu mixture over the tomato filling, and lightly stir them both together to combine.
Tent it with foil, and bake for 20 minutes. Gently remove the foil and bake for an additional 20 minutes until the top is golden brown and the frittata is cooked through.
Allow to cool for about 10 minutes, then cut into and serve. Enjoy!
Expert Tips and FAQ:
Always press your tofu. Don’t skip this. This will remove any tofu flavour or liquids so it can absorb all that yummy frittata like liquid. Also always ensure you’re buying regular tofu and NOT silken tofu. Check out my tofu 101 post for the difference.
Blend until incredibly smooth. If you don’t have a high powered blender, blend it again! This will affect the end texture – you know your blender, so blend accordingly!
More Vegan Breakfast Recipes:
If you are looking for more vegan dessert recipes, check out Wilton.com! Enjoy friends! If you make this Vegan Frittata, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Frittata (In A Sheet Pan!)
Ingredients
- 2 lb firm tofu, pressed (two blocks of tofu)
- 3 tablespoons oil
- 1 large white or red onion, sliced chopped in half
- 2 cups halved cherry tomatoes, (1 dry pint)
- 8 cloves garlic, minced
- 3 cups baby mushrooms, chopped (350g)
- sea salt and pepper to taste for the veggies
- 4 cups fresh spinach, chopped
- 2 cups vegan milk, any vegan milk works
- 6 tablespoons nutritional yeast
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon turmeric, for colour
- 1 teaspoon baking powder
- 1 tablespoon vegan parmesan, (optional)
- Two pinches black salt kala namak, – totally optional**
- 4 teaspoons dried chives or 3 tablespoons freshly chopped chives
Instructions
- Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it.
- Grease your Wilton Diamond-Infused Non-Stick Navy Blue Oblong Pan with Cover, 9 x 13-inch with some vegan butter (on the wrapper or parchment paper) and set it aside. Press your tofu for at least 20 minutes and set aside until you are ready for it. I start this, then start on the rest of the recipe. By the time you're ready for it the time would've elapsed.
- In a large pan over medium-high heat, heat 2 tablespoons of the oil. Add in the onions and stir to combine. Lower heat to medium-low and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often). Season lightly with sea salt.
- After the onions are cooked down, add in the last tablespoon of oil and the tomatoes, garlic and mushrooms, stirring to coat in the oil. Bring heat back up to medium-high and sauté for 15 minutes, stirring occasionally, until tomatoes are slightly broken down. Season with salt and pepper to taste.
- Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- In a high powered blender, add the tofu, vegan milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder and vegan parmesan (optional). (You can do this while the onions sauté to save time.) If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, about 1 to 2 minutes. I pause, scrape down, and blend mine twice to ensure this.
- Add the tomato filling to your greased 9×13 pan. Pour the tofu mixture over the tomato filling, and lightly stir them both together to combine. Sprinkle the chives on top.
- Tent it with foil, and bake for 20 minutes. Gently remove the foil (there will be a lot of steam underneath it!), place back in the oven and bake for an additional 20 minutes until the top is golden brown and the frittata is cooked through.
- Allow to cool for about 10 minutes, then cut into and serve. Serve with extra chives on top. Enjoy!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This recipe sounds great! Will the frittata cook just as well using a 9×13 casserole dish instead of a pan?
Hi Nicole it definitely can work. I would start looking out at around 10 mins earlier as it might cook faster. I hope this helps.
This was delicious! I added extra veggies so had to cook it a bit longer. Fabulous recipe I’m looking forward to making again. I have reheated it for breakfasts this week and wondering if I can freeze some for later as well. Have you tried that?
Amazing! Yes you can freeze it!
My husband and I just made this recipe and we were blown away by how delicious it was. It is one of the best recipes I have found in a long time! In our opinion, this is way better than a typical (non-vegan) frittata. Thank you so much. This will be one we come back to for sure.
Wow thank you so much for sharing Emily!!! Really appreciate it!
This is very flavorful and delicious! I used all the ingredients you recommended and followed your directions exactly. However, I prefer using a glass 13x 9 inch plan. My oven tends to cook a little hot and fast. Your comments mentioned glass may cook faster. I did make one mistake as I was using your website on my phone and iPad and commercials kept popping up which was annoying. I missed sitting and just poured the tofu batter on top. I cooked 20 minutes with the aluminum foil then the recommended time without. Let it sit 15 minutes instead of 10.
When I cut into it it was watery on the bottom. I washed everything including my fresh chives and thought my spinach and chives must have still had water in them. Had a lot of tomatoes that have water. When I went back for seconds the tofu mixture was firmer.
Do you think I need to cook it longer or something else?
Thank you for the delicious recipes! I cannot wait for you to have a printed recipe book! I’ll buy one!
It tasted
Hi Susan,
SO happy you enjoyed!! I can easily respond to your questions since I just made this for the weekend and my family has been enjoying it daily (I’m about to have a slice for breakfast after I answer your comment!)
1) I’m so sorry to hear commercials were popping up and potentially blocking anything! Please know you can always close the commercial on the x and it should never cover your screen, if it does that’s an error and I can message my ad network about it!
2) A couple things re watery bottoms.
a) Did you press your tofu blocks and you’re using firm or extra firm tofu and not silken tofu right?
b) your fresh chives being on top shouldn’t release so much liquid to create a watery bottom. Re the spinach, everything should have wilted out but bottom line is you definitely don’t want to be pouring wet veggies onto the bottom, you always want the cooking process to “dry up” most of the liquid, especially from your tomatoes.
c) you mentioned the missed ‘sitting’ were you referring to the swirling them together process? If yes that would be the reason – if the veggies weren’t mixed in, then it would just be a layer of veggies on the bottom creating a wet bottom. Swirling them together kind of helps the tofu to absorb any liquid they might release in the baking process.
You could flip the entire mixture, add it back to your oven for another 5-10 minutes to kind of dry it out. I hope that helps so much!
Aww you’re so kind and yes can’t wait for a cookbook to come out thank you so much!!