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Vegetable Vegan Frittata Recipe

Vegan Frittata may be a good way to spend leftover vegetables to form a simple inexpensive vegan meal that works for breakfast, lunch or maybe dinner!

The frittata is an Italian dish made with eggs and whatever vegetables you've got available. During this vegan version we’ll be using an amazingly flavorful tofu base ‘egg’ mixture and plenty of vegetables for an absolutely delicious vegan frittata!

Vegetable Vegan Frittata Recipe
Vegetable Vegan Frittata Recipe

Personally, I find this tofu frittata to be both flavorful and filling. It doesn’t need much, but I do like to finish it off with avocado and a drizzle of sriracha for a few extra-spicy heat!

Vegan frittata are often served anytime of day. Plus, it’s great for consumption produce that’s close to expire and can handle an outsized assortment of veggies.

In this recipe, tofu and spices are pureed for an ‘egg’ mixture and mixed with sauteed vegetables, then baked within the oven until golden on the surface and tender on the within creating the last word vegetable vegan frittata.

Vegetable Vegan Frittata Recipe


  • 1 tablespoon olive oil or 1/4 cup water (for water saute)
  • 2 medium potatoes, diced (with or without the skin)
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 2 cloves garlic, minced
  • handful grape tomatoes, halved or quartered
  • pinch of red pepper flakes, optional
  • mineral salt and pepper, to taste

for the blender/food processor:

  • 1 package (16 oz) organic silken tofu (soft or firm), drained (no pressing needed)
  • 1/2 cup unsweetened non-dairy milk
  • 2 heaping teaspoons cornstarch, arrowroot or tapioca flour
  • 2 – 3 tablespoons nutritional yeast
  • 1 teaspoon mustard (any kind) or 1/2 teaspoon mustard powder
  • 1 1/2 teaspoons dried tarragon, thyme or basil (or a combo)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon pepper (black or white)


  1. Preheat oven to 375 degrees F.
  2. Saute: Heat oil in a pan over medium heat, saute potatoes for 5 minutes, add onion and cook an additional 5 minutes. Add bell pepper, zucchini and garlic, cook until softened. Add tomatoes and optional red pepper flakes, cook another minute or two. Season with salt and pepper to taste.
  3. Tofu egg: In a food processor/blender, combine the remaining ingredients and process until smooth. Taste for seasoning.
  4. Assemble: Add the tofu mixture to the pan the vegetables cooked in and mix well. Spoon mixture into a lightly greased 9 inch round pie/quiche dish or springform pan. Level the top flat with the back of a spatula or spoon and make sure all edges are filled.
  5. Bake: Place on the middle rack and bake for 35 – 45 minutes, frittata should be firm to the touch. If top starts to brown too much, cover with foil or small silpat. Remove and let cool for at least 10 minutes. If using a pie/quiche dish, loosen the edges of the frittata, place a plate over top and carefully flip so frittata falls onto the plate and serve (this step is optional).
  6. This frittata is wonderful with sliced avocado and a little sriracha for heat.
  7. Serves 4 – 6

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