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
Pumpkin Granola Overnight French Toast Casserole Avocado Toast Vegan Pancakes Vegan Waffles
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!
