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    Home » Breakfasts

    Vegan Frittata

    Published: Mar 14, 2020 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Frittata

    This vegan frittata is totally delicious! It’s really simple but tastes amazingly close to the ‘real thing’. Perfect for breakfast or brunch.

    Vegan frittata topped with sundried tomato and red onion in a cast iron skillet.

    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.

    Vegan frittata in a cast iron skillet.

    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.
    Step by step process photo collage of making a vegan frittata.

    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.

    Slice of vegan frittata on a cake lifter.

    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.

    Slice of vegan frittata on a white plate.

    More Delicious (Eggy) Vegan Breakfast Recipes!

    1. Vegan Quiche
    2. Vegan Tofu Scramble (Super Eggy)
    3. Vegan Omelette
    4. Vegan Scrambled Eggs
    5. Vegan French Toast
    Slice of frittata on a white plate.
    Vegan frittata in a skillet

    Vegan Frittata

    This vegan frittata is totally delicious! It’s really simple but tastes amazingly close to the ‘real thing’. Perfect for breakfast or brunch.
    4.94 from 15 votes
    Print Pin Rate
    Course: Breakfast, Gluten-Free, Savory
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 8
    Calories: 108kcal
    Author: Alison Andrews

    Ingredients

    • 14 ounces Firm Tofu (400g) Cubed
    • 1 Tbsp Cornstarch
    • 2 Tbsp Nutritional Yeast Flakes
    • ¼ tsp Turmeric
    • ½ tsp Onion Powder
    • ½ tsp Garlic Powder
    • ¾ tsp Salt
    • ½ 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 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
    Prevent your screen from going dark

    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

    1. 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. 
    2. Cremini mushrooms are also called baby bella or portobellini. You can also use white button mushrooms in place of cremini mushrooms. 
    3. 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. 

    Nutrition

    Serving: 1Slice | Calories: 108kcal | Carbohydrates: 6.9g | Protein: 8.1g | Fat: 5.6g | Saturated Fat: 0.8g | Sodium: 443mg | Fiber: 1.3g | Sugar: 2.4g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Nour says

      May 24, 2022 at 3:59 am

      Would this recipe work with extra firm tofu?

      Reply
      • Alison Andrews says

        May 24, 2022 at 1:43 pm

        I think so.

        Reply
    2. Katie says

      May 18, 2022 at 7:53 pm

      I’ve made this frittata several times with different vegetables and it’s always lovely! Beautiful flavours and so versatile. My question is: is there a keto friendly substitute for the cornstarch? Chia seeds or flax seeds maybe? Thanks so much!5 stars

      Reply
      • Alison Andrews says

        May 19, 2022 at 12:33 pm

        Hi Katie, so glad you like it! I’m really not sure of a substitute, I don’t think flax or chia would work the same way at all.

        Reply
    3. Jennifer says

      April 10, 2022 at 2:49 pm

      Loved the flavors in this frittata and think it’s much tastier than ones I’ve made with chickpea flour! Next time I make it, I’m going to try maybe 400 degrees for less time to see if I get a better/browner crust on the bottom. Even though I followed the recipe exactly using a cast iron skillet, it was falling apart upon serving.4 stars

      Reply
    4. Rebecca Hambly says

      October 13, 2021 at 8:33 am

      Hi Alison,
      This recipe looks great! I’m thinking about making it for a picnic. Will it still be enjoyable to eat cold? Thanks, Rebecca 🙂

      Reply
      • Alison Andrews says

        October 13, 2021 at 9:45 am

        Hi Rebecca! Personally I find it just as delicious cold and when there are leftovers I’ll eat them cold from the fridge. 🙂 Frittata in general is a dish that can be served warm or cold, so I think it will be great for a picnic.

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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