Vegan Frittata
This sheet pan vegan frittata is perfect for breakfast or brunch and ideal for meal prep since it lasts several days. Loaded with veggies!
Ingredients
- 2 pounds extra firm tofu pressed (two blocks of tofu) (907g)
- 3 tablespoons oil (42g)
- 1 medium white or red onion sliced chopped in half (150g)
- 2 cups halved cherry tomatoes (1 dry pint) (300g)
- 8 cloves garlic minced (24g)
- 3 cups baby mushrooms chopped (350g)
- sea salt and pepper to taste for the veggies
- 4 cups fresh spinach chopped (120g)
- 2 cups vegan milk any vegan milk works (480mL)
- 6 tablespoons nutritional yeast (36g)
- 1 ½ teaspoon sea salt (9g)
- ½ teaspoon ground black pepper (1g)
- ½ teaspoon turmeric for colour (1g)
- 1 teaspoon baking powder (4g)
- 1 tablespoon vegan Parmesan cheese (optional) (6g)
- Two pinches black salt kala namak totally optional** (.5g)
- 4 teaspoons dried chives or 3 tablespoons freshly chopped chives (4g) for dried chives, (9g) for fresh 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 9x13 sheet 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 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 1 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. You should not have excess liquid in your veggies at this point. 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 9x13 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
To store: 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.
To freeze: 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.
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