Vegan Frittata
This vegan frittata is perfect for breakfast or brunch, and it’s made easily on a sheet pan! A tofu filling is loaded with burst tomatoes, caramelised onions and sautéed mushrooms for lots of flavour.
This vegan frittata is the 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. Now? This vegan frittata recipe.
This is essentially a crustless quiche and it’s OH SO GOOD! It’s also so easy to make, friends. Just pour into your sheet pan, bake, slice and enjoy! It has the perfect taste, texture, and it’s so customisable.
Why You’ll Love This Vegan Frittata Recipe
- Amazingly delicious. Can you really make tofu into an egg substitute?! If you’re feeling doubtful, one bite of this vegan frittata will make you a believer. This recipe is so delicious, with a texture that will really remind you of baked eggs.
- Packed with veggies and protein. There’s no better way to start the day! This is a breakfast that will fuel you through your morning and beyond.
- Great for meal prep. This vegan frittata is perfect for making on the weekend and enjoying for breakfast (or lunch!) all week long. It keeps well and can be enjoyed hot or cold.
Notes on ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Tofu – Always use medium, firm, or extra-firm tofu. Don’t use silken tofu.
- Nutritional yeast – Get the best quality you can find! Also ensure it’s the fortified one with B12 for extra 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, meat replacements, and anything else you love! Just nothing too heavy that might sink.
- 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
- Black salt (kala namak) – This isn’t necessary, but it really brings out that authentic egg-y taste! If you have it use it, but it isn’t a deal breaker. A little goes a LONG way.
How to Make a Vegan Frittata
- Prepare. Grease a sheet pan with some vegan butter and set it aside. Press your tofu for at least 20 minutes and set it aside until you are ready for it. (I usually press the tofu while I’m prepping the veggies.)
- Caramelise the onions. In a pan over medium-high heat, heat 1 tablespoon of the coconut oil. Stir in the onions. Lower the heat to medium and cook the onions for 15 to 30 minutes, or until caramelised.
- Add the tomatoes and mushrooms. Add the extra oil, along with the tomatoes, garlic, and mushrooms. Bring the 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.
- Wilt the spinach. Add the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- Make the tofu “egg” mixture. In a high powered blender, add the tofu, vegan 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.
- Assemble. Add the tomato filling to your greased pan. Pour the tofu mixture over the tomato filling, and lightly stir them both together to combine.
- Bake. Tent with foil, and bake for 20 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the frittata is cooked through.
- Serve. Allow to cool for about 10 minutes, then cut and serve. Enjoy!
Tips for Success
- Grease the pan well. You don’t want your vegan frittata to be impossible to remove! Even with a nonstick sheet pan, I like to grease it with butter.
- Always press your tofu. Don’t skip pressing! This presses out the liquid from the tofu so it’s ready to absorb the flavour we’re adding to it. Learn more in my tofu 101 post.
- Blend until incredibly smooth. If you don’t have a high powered blender, blend it twice! You want it to be completely smooth, with no lumps at all.
- Switch up the veggies. This vegan frittata recipe can be adapted to whatever is in season. Brussels sprouts, butternut squash, zucchini, and kale would all be excellent.
How to Store Leftovers
Transfer leftovers to an airtight container in the refrigerator and store for 4 to 5 days. You can reheat the vegan frittata in the microwave, in a 350ºF oven, or eat it cold or room temperature.
Can I Freeze This Recipe?
This vegan frittata recipe freezes very well! Transfer it to an airtight container or freezer bag and freeze it for up to 3 months. Let it thaw in the refrigerator before reheating according to the instructions above.
More Vegan Breakfast Recipes
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
Ingredients
- 2 pounds 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 ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric, for colour
- 1 teaspoon baking powder
- 1 tablespoon vegan Parmesan cheese, (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.
- 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!
Notes
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!!