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.
If you love this recipe you’ll also love our baked vegan shakshuka.
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 even easier than a quiche.
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.
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
Did you make this recipe? Be sure to leave a comment and rating below!
- 14 ounces Firm Tofu (400g) Cubed
- 1 Tablespoon Cornstarch
- 2 Tablespoons Nutritional Yeast Flakes
- ¼ teaspoon Turmeric
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¾ teaspoon Salt
- ½ teaspoon Black Salt Kala Namak*
- 2 Tablespoons Soy Milk
- 1 Tablespoons Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 2 ½ cups Cremini Mushrooms (240g) Sliced*
- 1 Medium Red Bell Pepper Chopped
- 3 cups Baby Spinach (90g) Chopped
For Decoration (Optional):
- Sundried Tomatoes
- Red Onion
- 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.
- Black Salt – 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.
- Oven safe skillet – if you have an oven safe 8-inch or 9-inch pan or skillet 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 instead.
- Storing: Leftovers keep very well in the fridge (covered) for 3-4 days.
- Freezing: 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.