This vegan Tofu Frittata recipe is a great way to use up any vegetables that are hanging around the fridge. Just like with a regular frittata, once you have the knack of making up the mixture and cooking it, it's more a matter of choosing some veggies and optional add ins to customize the frittata to your taste. This time I used leeks, zucchini and red peppers, but the varieties are endless.
A frittata is essentially a crustless quiche, to which you can add any variety of fillings. This vegan version of the classic egg-based Italian dish is great to have as a vegan breakfast casserole, maybe with some breakfast potatoes (yum), or to serve as a light lunch with a zesty side salad.
You can make mini versions which are a hit with kiddos (see my vegan egg bites for some fun ways to serve) or just make one large veggie frittata and serve it up with some salads like this Easy Cucumber and Carrot Salad or this Baby Potato Asparagus Salad without Mayo for a light lunch or dinner.
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🫑Ingredients
For the Tofu Frittata Mix
- Firm Tofu: I like to use extra firm tofu for this recipe. Make sure you don't get 'silken firm' tofu as this is super squishy. Look for tofu that is springy to the touch. There isn't any need to drain the tofu as it gets whizzed up to make the wobbly 'egg' like mixture.
- Chickpea Flour (Gram Flour/Besan Flour): This helps bind and set the frittata. You can use corn starch or tapioca starch instead if you wish.
- Nutritional Yeast Flakes: For a subtle cheesiness that works well with the tofu and savory flavors.
- Black Salt (Kala Namek): Kala Namek has an sulfurous eggy flavor that does a great job of making tofu taste just like eggs. Be warned, a little goes a long way!
- Plant-Based Milk: Such as oat milk or almond milk. Make sure it isn't a sweetened or flavored milk!
- Turmeric: This is mostly just for the eggy yellow color. You can omit this if you don't want to add it!
- Oregano or other dried herbs of choice: I used oregano, however dried basil, parsley, thyme or dill would also be lovely. If you wish you can also add garlic powder.
- Mild Chili Powder: Optional! You can leave this out, however I like a little bit of heat.
- Salt and Cracked Black Pepper : to taste. Remember if you have already added Black Salt (Kala Namek) to go carefully adding extra salt.
Other Ingredients
- Leeks or red onion: Any variant of the allium (onion) family will do as a base.
- Zucchini: I had a zucchini (courgette) to use up in my fridge, which is why I used it here.
- Red Bell Pepper : for colour and sweetness: Again optional!
- Other mixed vegetables (see substitutions and variations below for alternative ideas) As long as you keep to the overall quantity of vegetable to frittata mixture you can get creative!
- Fresh Herbs: I added fresh parsley to this recipe, however other fresh herbs such as basil or dill would be wonderful.
See recipe card for full quantities.
👩🍳Instructions
Follow along with these step by step instructions for the perfect vegan vegetable frittata!
1.Slice the vegetables into bite size pieces and sautee with a little olive oil over a medium heat.
2.Add all the tofu frittata mixture ingredients to a food processor or blender and blend until quite smooth.
3. Once the veggies are cooked, add the tofu mixture and veggies together in a bowl and stir to combine.
4. Grease a springform pan or quiche dish and smooth the tofu frittata mixture out into it. Bake at 180C/375 F for 35-40 minutes- or until firm to press.
If you over cook the frittata it will get quite firm, and be less quiche-like so try to avoid that!
Serve with a side salad and some hot sauce with a sprinkle of sea salt!
Hint: I like to use a spring-form pan so I can open it out easily to serve. If you want to use a fancier quiche pan cut out some parchment paper into a round and place on the bottom so it's easier to cut and remove from the pan.
🌶️Substitutions & Variations
Here are some ways you can customise this delicious vegan frittata recipe to suit your tastes and what's in your fridge!
- Leftover Vegetables - use any cooked leftover vegetables such as potatoes, carrots or sturdy greens. If the veggies are already cooked you can skip the pan roasting part and just mix up your tofu frittata mixture and bake!
- Spring : -Choose spring veggies such as peas, asparagus and leeks. Pair with fresh dill and parsley for a truly spring vibe.
- Mid-Summer - Make the most of fresh cherry tomatoes, with zucchini. Add some vegan pesto and serve at room temperature for a sunny picnic.
- Fall Veggies: Roast pumpkin or squash, along with red onions, sage and some chunks of vegan feta are a wonderful combination.
- Winter Veggies: Use leftover roast potatoes or sweet potato and carrots or other root vegetables along with thyme and some sharp vegan cheese for a cozy seasonal frittata.
- Other ideas: Choose sauteed onions and vegan ham for a vegan quiche lorraine vibe.
- Frozen Veggies: You can use pre-packed frozen chopped veggies mix directly, without even cooking the veggies! Add cheese for extra flavor.
🔪Equipment
You'll need either an oven-safe skillet, a spring form pan (as shown in the photos) or a fancy quiche dish that you want to serve the the frittata in. You will also need a food processor or blender to blend up the tofu base.
🫙Storage
This recipe stores well in an airtight container in the fridge for up to 5 days. It's great for meal prep- just portion out slices to use. You can also freeze this frittata for up to 3 months in a freezer proof container. Thaw thoroughly before eating.
Top tip
The key to making your vegan tofu frittata with whichever veggies and add ins, is to keep to the ratio of xxxx with xxx tofu mix. Get creative and let me know in the comments what you used!
❓FAQ
Quiche generally has a pie crust and a softer, more custard like interior. A frittata is more like an omelette, is generally firmer in texture and does not have a pie crust.
Usually frittata are not vegan as they contain eggs and/or dairy. The version in this recipe is vegan as it contains no eggs and no dairy.
Salads
Here are some great salads that would be perfect alongside this recipe.
Picnic Ideas
This vegan tofu frittata recipe is great for a picnic: Here are some other delicious recipes you could also take along:
📖 Recipe
Vegan Tofu Frittata (Gluten-Free, Egg-Free, Dairy Free)
Equipment
- 1 Blender or food processor
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
For the Frittata 'mix'
- 400 g (1 ⅗ cups) firm tofu
- 50 g (⅕ cups) gram flour (chickpea flour)
- 1 teaspoon turmeric powder
- ⅓ teaspoon Kala Namek (Black Himalayan Salt optional)
- 3 tablespoon nutritional yeast
- 1 teaspoon chili powder (optional)
- Salt & Pepper to taste
- 3 tablespoon plant milk OR water
Veggie Ingredient Suggestion (total veggies and/or other add ins needed is roughly 4 cups or 550g chopped)
- 2 teaspoon olive oil
- 200 g (1 cups) zucchini ( about 1 medium)
- 200 g (2 cups) leek (2 small or 1 medium OR onion)
- 150 g (1 cup) red bell pepper (1 small )
Instructions
- Oil a tin (around 20x 20cm) and put your oven on to 180℃/375℉
- Chop the zucchini, leek and bell pepper into small bite size pieces.
- In a frying pan with 1 tablespoon of the olive oil, sautee the leek ,chopped zucchini and red bell pepper until soft.2 teaspoon olive oil, 200 g zucchini, 200 g leek, 150 g red bell pepper
- Meanwhile, whizz together all the 'Frittata mix' ingredients in your food processor or blender (If you don't have a food processor, mash the tofu up with a fork then mix all the other ingredients in by hand.)400 g firm tofu, 50 g gram flour, 1 teaspoon turmeric powder, ⅓ teaspoon Kala Namek, 3 tablespoon nutritional yeast, 1 teaspoon chili powder, Salt & Pepper to taste, 3 tablespoon plant milk OR water
- Once the leeks, pepper & zucchini s are soft, add them to the Tofu Frittata mix & stir well to combine.
- Spoon the mixture into the prepared tin.
- Put the tin in the oven bake for around 30-35 minutes. Check after 30 mins, the frittata should be golden on top, slightly springy to touch but still a little squishy in the middle.
- Serve sliced with a fresh salad.
Notes
- Leftover Vegetables - use any cooked leftover vegetables such as potatoes, carrots or sturdy greens. If the veggies are already cooked you can skip the pan roasting part and just mix up your tofu frittata mixture and bake!
- Spring : -Choose spring veggies such as peas, asparagus and leeks. Pair with fresh dill and parsley for a truly spring vibe.
- Mid-Summer - Make the most of fresh cherry tomatoes, with zucchini. Add some vegan pesto and serve at room temperature for a sunny picnic.
- Fall Veggies: Roast pumpkin or squash, along with red onions, sage and some chunks of vegan feta are a wonderful combination.
- Winter Veggies: Use leftover roast potatoes or sweet potato and carrots or other root vegetables along with thyme and some sharp vegan cheese for a cozy seasonal frittata.
- Other ideas: Choose sauteed onions and vegan ham for a vegan quiche lorraine vibe.
- Frozen Veggies: You can use pre-packed frozen chopped veggies mix directly, without even cooking the veggies! Add cheese for extra flavor.
Leera Beepath says
The most delicious vegan frittata ever. My meat lovers were stunned and impressed. Thank you and can't wait to try some of the other recipes.
Louise-Claire Cayzer says
Thank you so much! I'm so pleased you like the recipe!
Marcella says
This is an interesting take on frittata! Do you think it could be cooked on the stovetop / pan, like it's done for regular frittata? (frittata is a "chubby", thicker omelette, rather than a quiche. You cook it on the stovetop, adding the egg mixture quickly to the pan with the vegetables when they're cooked to the degree you like them)
Louise-Claire Cayzer says
HI you can make it the traditional way on a stove top, however I find you either need to finish it off under a grill, or flip it to cook both sides which I find awkward, so cooking it completely in the oven ends up being easier/more consistent.
Hayley-May Edwards says
Great recipe! Easy and simple to make and works well - the texture is great and I love how versatile it is. Thank you!
Louise-Claire Cayzer says
So happy you liked it! Did you try the recipe with other veggies too? It's perfect for using up odds and ends.
Jen says
Can this be frozen? Thanks
Louise-Claire Cayzer says
This can be frozen, yes. I would portion it up to freeze so you can take out pieces as needed. You can simply thaw and eat, or reheat to warm through.