Vegan Frittata (on a Sheet Pan!)

By Jessica Hylton -

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.

vegan frittata in a baking sheet with fork and spoon in it

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:

frittata on a sheet pan sliced with plate with utensils beside it

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. 

Navy Blue Covered Bowl Set, 6-Piece (Grip Bowls): Wilton – THANK YOU for making mixing bowls that don’t slide! I can’t tell you how many times I’ve spilled things; not anymore! Not only are these Melamine containers gorgeous, they hold their grip and are stackable making them great for storage. You may have seen me use these the other day when I went live on Instagram!

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:

ingredients for frittata

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):

step by step of making recipe

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.

step by step of making recipe

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).

step by step of making recipe

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. 

step by step of making recipe

Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.

step by step of making recipe

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.

step by step of making recipe

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. 

step by step of making recipe

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.

slice of frittata being lifted out of the baking pan

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.comEnjoy 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 baking sheet with fork and spoon in it

Vegan Frittata (In A Sheet Pan!)

This Vegan Frittata 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.
by: Jessica in the Kitchen
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 15 slices
Course Breakfast, brunch
Cuisine American, Universal
Ingredients
  • 2 lb firm tofu pressed (two blocks of tofu)
  • 3 tablespoons oil
  • 1 large white or red onion sliced chopped in half
  • 3 cups baby mushrooms chopped (350g)
  • 4 cups  fresh spinach chopped
  • 8 cloves garlic minced
  • sea salt and pepper to taste for the veggies
  • 2 cups halved cherry tomatoes (1 dry pint)
  • 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

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 extra 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, almond 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 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. 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

Nutrition

Calories: 112kcal | Carbohydrates: 7g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 323mg | Potassium: 268mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1745IU | Vitamin C: 16mg | Calcium: 159mg | Iron: 2mg
by Jessica

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Recipe Rating




8 comments

  1. Jessica says:

    This will be the perfect breakfast for Thanksgiving morning! And love the navy bakeware- those measuring spoons would double as decor for sure!!

  2. Jennifer says:

    5 stars
    Dang! I wasn’t expecting much…but was that ever tasty!
    Slowly cooking the veggies was key, and the tofu part came together really well. Didn’t have any veggie parm made, and had no chives, either, but just happened to have kala namak, and YES! It was soooo delicious!
    Can’t wait for leftovers tomorrow, and will definitely make it again. And again. And again. Thanks for the recipe!

    • Aww thank you so much Jennifer!! Yes it’s packed with so much flavour right?! Yay for the kala namak – it really makes a difference!! I just had some for breakfast with some vegan biscuits I was testing (SO good) for December, a slice of cheese and some bagel seasoning so I’m right there with you on the “and again and again” haha! You’re so welcome!

  3. Lisa says:

    5 stars
    I just made this – in fact I’m eating it right now! It’s absolutely spectacular!!!! The only thing I did was swap tomatoes for broccoli (I didn’t have any tomatoes) and I added lemon juice to the tofu mixture and a bit more of the kala namak than recommended. I’m completely blown away! Thank you!!!

  4. Vegan4Life says:

    5 stars
    This is one of those recipes that looks/sounds good but tastes even better! I’m a huge tofu scramble fan (for dinner) and was looking to change it up. I made this almost exactly as written but had to use frozen spinach as that’s all I had. Also, didn’t have chives so I garnished with a little dried parsley. It’s a little time-consuming (over an hour with two young kids is a luxury only for weekends for me) but worth it. Plus, it was really quite easy. I threw some russet potatoes in the oven with it (& for the extra 10 minutes while it cooled) and it was delish together. Yum! Thanks for another winner, Jessica!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe! Thank you so much for reading and leaving such a nice comment!

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