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Baked vegan frittata in a cast iron skillet.
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4.94 from 15 votes

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.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 88kcal


  • 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.


  1. 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. 
  2. Cremini mushrooms - are also called baby bella or portobellini. You can also use white button mushrooms in place of cremini mushrooms. 
  3. 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. 
  4. Storing: Leftovers keep very well in the fridge (covered) for 3-4 days.
  5. 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.


Serving: 1Slice | Calories: 88kcal | Carbohydrates: 7g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 379mg | Potassium: 264mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1536IU | Vitamin C: 24mg | Calcium: 88mg | Iron: 1mg