This vegan frittata is totally delicious! It’s really simple but tastes amazingly close to the ‘real thing’. Perfect for breakfast or brunch.
As soon as we finished making our truly divine vegan quiche I knew a vegan frittata was on the cards!
It’s based on our quiche recipe with a few changes but the biggest change is that a frittata is crustless and you can bake it directly in a cast iron skillet!
Of course you don’t HAVE to bake it in a skillet, a pie dish also works. But there’s just something about baking it in the same skillet that you cooked up your onions and veggies in that just seems very efficient.
How To Make Vegan Frittata
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- It’s amazingly simple to make!
- Add firm tofu (cubed) to a food processor along with some cornstarch, nutritional yeast flakes, turmeric, onion powder, garlic powder, salt, black salt (aka kala namak) and soy milk and process until smooth.
- Now add chopped onions and crushed garlic to a pan (ideally an 8 or 9-inch cast iron oven safe pan) with olive oil and sauté until softened.
- Add in sliced cremini mushrooms and chopped red bell pepper and sauté until softened.
- Add baby spinach and stir in until just wilted.
- Now add in your tofu mix and fold in with the veggies and smooth down.
- Top with some sundried tomato pieces and red onion.
- Bake in the oven at 350°F for 40 minutes until firm and golden on top.
- Allow to cool for 10 minutes before slicing.
Make It In A Pie Dish
If you don’t have an oven-safe cast iron skillet to cook the veggies in and bake it in as well, then you can simply transfer the mix to an 8 or 9-inch pie dish and then add your sundried tomato and red onion toppings and bake as usual.
If you’re going to be baking it directly in an oven-safe skillet then it’s ideal if it’s an 8 or 9-inch round skillet.
What Is The Difference Between a Frittata and a Quiche?
There isn’t a huge difference really! The main difference is that a quiche has a crust and a frittata is crustless. And as I mentioned above, since you don’t need a crust, you can just bake it in the same skillet you cooked your veggies in, so it’s easier than a quiche.
Black Salt aka Kala Namak
Black salt, also known as kala namak is not actually black at all, but what it does is add amazing eggy flavor to recipes that need it. If you eat a little off your finger the sulphur taste is so strong it may put you off entirely, but when added to food it just creates a delicious egg-like flavor that really works great.
If you can’t get hold of it, then you can just use regular salt in its place but it is highly recommended to get hold of some. You can get kala namak on Amazon.
Can You Make It Tofu-Free?
This recipe really relies on the tofu to create the taste and texture but Vegan Richa have a great recipe made with chickpea flour if you want to check that out too.
Storing and Freezing
Leftovers keep very well in the fridge (covered) for 3-4 days.
It is freezer friendly for 2-3 months, but there may be some slight changes to the texture as tofu can change a little in texture once frozen and then thawed.
More Delicious (Eggy) Vegan Breakfast Recipes!
Vegan Frittata
Ingredients
- 14 ounces Firm Tofu (400g) Cubed
- 1 Tbsp Cornstarch
- 2 Tbsp Nutritional Yeast Flakes
- 1/4 tsp Turmeric
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 3/4 tsp Salt
- 1/2 tsp Black Salt Kala Namak*
- 2 Tbsp Soy Milk
- 1 Tbsp Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 2 and 1/2 cups Cremini Mushrooms (240g) Sliced*
- 1 Medium Red Bell Pepper Chopped
- 3 cups Baby Spinach (90g) Chopped
For Decoration (Optional):
- Sundried Tomatoes
- Red Onion
Instructions
- Preheat the oven to 350°F.
- Add the firm tofu to a food processor along with the cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, black salt (kala namak) and soy milk and process until smooth. Set aside.
- Now add the chopped onion and crushed garlic to a pan* with the olive oil and sauté until softened.
- Add in the sliced cremini mushrooms and chopped red bell pepper and sauté until softened.
- Add the baby spinach and stir in until just wilted.
- Now add in your tofu mix and fold it in with the veggies. If your skillet is oven safe then you can just smooth down in the pan and bake it directly in the pan. If not, then transfer this to an 8-inch or 9-inch pie dish and smooth down.
- Top with some sundried tomato pieces and red onion for decoration (optional).
- Bake in the oven for 40 minutes until firm and golden on top.
- Allow to cool for 10 minutes before slicing.
Notes
- The Black Salt (Kala Namak) provides eggy flavor in this dish and is really an amazing ingredient. So if you can get hold of some it will be very handy in making vegan dishes. However, if you don't have you can omit it and just use regular salt in its place.
- Cremini mushrooms are also called baby bella or portobellini. You can also use white button mushrooms in place of cremini mushrooms.
- If you have an oven safe 8-inch or 9-inch pan that you can cook the veggies in first and then bake the frittata in directly then you can do that. Alternatively you can just use any pan to cook the veggies but then transfer your frittata to an 8-inch or 9-inch pie dish and bake it in that.
Happened to have all the ingredients so I thought I must try! It was absolutely delicious ????
Awesome! Thanks so much Lacey!
Alison this is an incredible recipe. Taste, texture, combination of flavors.Thank you for such a wonderful recipe. It had been a couple of years since I had made a frittata due to my frustration over the center not cooking through. I decided to try your recipe with much success.
Looking forward to trying more of your recipes.
Happy New Year!
So happy to hear that Marta! Thanks a million! And happy new year to you too. 🙂
Looks like a good recipe I will have to give it a try! Do you think I could prep this the night before to leave in the fridge overnight and bake in the AM?
Yes I think that would work great!
Hi, I have a question. Can I replace cornstarch with tapioca starch or any kind of flour maybe?
Love your work
Hi Mahshid, possibly but we have only tested cornstarch in this recipe.
I used 2 tsp of tapioca starch and it worked wonderfully. I however baked my frittata in individual large muffin tins. This reduced the cooking time to 30 minutes and cooked through well. The servings (muffin shaped) are delicate so a soft large silicone spoon worked well to remove from tin after 10 minutes out of oven.
Thank you Alison – this was SO SO GOOD!! I’m sharing with all my vegan buddies now….
The tofu/milk combo really set like egg – amazing! I did add in a new plant based bacon launched here in New Zealand/Aotearoa – it is so good! Sun Fed is the brand so if you ever see it – BUY IT! YUM! Swapped soy milk for almond (unsweetened) and rocket for spinach… (what was in the cupboard). Thanks so much – can’t wait to try more of your recipes!
Awesome! Thanks Lisa!
Fabulous recipe. I don’t have an oven proof skillet but it worked great in a fixed bottom cake tin. Came out a dream. Absolutely delicious. Thanks
Awesome! Thanks Jean!
Hi! This is the best frittata out there. Do you think this would work in muffin tins? Thank you!
Thanks so much MJ! I do think it would work in muffin tins! I haven’t made it that way, but my feeling is that it would work. 🙂
This was super delicious, but resembled more of a scramble when I served it up. I totally forgot to let it stand for 10 minutes (hungry kids, LOL!) and assume that’s probably why? I also used arrowroot rather than cornstarch … when doing that, can the quantity be switched 1:1?
You are sooo right about the black salt too! It’s a fantastic ingredient. I will certainly be making this dish again!
Hi Michelle! I have never used arrowroot powder but I believe it can usually be used in the same quantity as cornstarch. Other reasons for this not setting as well could be if the tofu isn’t as firm. But really glad it was delicious anyway!
Since changing to a vegan diet 3 years ago this is one of the recipes I missed. I love one-pan-cooking and easy ways to use tofu. Although I haven’t tried Black Salt yet, I certainly will because this recipe is so easy to make and tastes terrific!
Awesome! Thanks Laura.
This is fabulous! I made it two days ago and we finished the leftovers yesterday. I didn’t have mushrooms or bell pepper on hand, but used onions and frozen spinach. Better than any tofu scramble I’ve had. Thanks for a great breakfast recipe!
Awesome! So glad you enjoyed it!
So colourful, nutritious and tasty. A great change for breakfast!
Thanks Anna! xo
Do you press water out of tofu before you cube
Hi Wendy, no need to press it first! So definitely do use firm tofu but don’t press it first. 🙂