Vegan Frittata

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My easy Vegan Frittata without eggs is a protein-packed breakfast I absolutely love! It’s fluffy, veggie-filled, dairy-free, and ready in under an hour. This eggless healthy frittata is perfect for meal prep, breakfast, lunch, or even a light dinner.

I’ve tried and loved so many different plant-based breakfast options, but one thing I used to miss was the savory, comforting bite of a frittata. Traditional versions rely on eggs like my courgette frittata recipe, but I wanted to create something just as creamy, firm, and satisfying, without compromising on texture or taste.

So, I got to work. I tested, tweaked, and perfected this recipe using silken tofu, cornstarch, and nutritional yeast, three power ingredients that create an incredibly fluffy, eggy frittata with a perfect golden crust.

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🥘 Ingredients

My vegan frittata comes together with just a few simple ingredients, most of which you probably already have in your pantry or local grocery store.

Silken Tofu: This is the star ingredient that makes the frittata creamy and egg-like. It’s super smooth and blends perfectly, just don’t use firm tofu, or the texture won’t be right.

Nutritional Yeast: I love how this adds a cheesy, nutty, eggy flavor while also packing in B vitamins and minerals. If you don’t have it, a pinch of kala namak (black salt) does the trick!

Cornstarch or Tapioca Starch: These help thicken the batter and create that perfect firm-but-fluffy texture. You can use either one, they work the same way.

Spices: Turmeric gives the frittata its golden color and warm flavor, while garlic powder adds depth. A little salt and black pepper bring it all together, and for extra heat, I sometimes add crushed red pepper!

Olive Oil: I prefer using olive oil over vegetable oil because it adds healthy omega-3s. It also gives the frittata a rich, delicious taste.

Plant-Based Milk: Any unsweetened plant-based milk works here, oat, almond, soy, or even hemp.

Veggies: I love using red onion, tomato, zucchini, bell pepper, and potato for a mix of sweet, savory, and hearty flavors. But honestly? Any veggie works, so use what you have!

🔪 How To Make

Making this vegan vegetable frittata without eggs is a breeze and takes only 15 minutes of prep time. Here’s how I make it:

Heat Oil, Onions, Add Vegetables: I start by heating olive oil in an oven-proof skillet over medium heat (a cast iron pan works perfectly for this). Then, I toss in the onion and let it sauté for 3-5 minutes until it turns lightly golden. Next, I add the diced potato, zucchini, bell pepper, and tomato, stirring everything together and cooking for another 2 minutes until the veggies start to soften.

Prepare Tofu Mixture: I grab my high-speed blender and add the silken tofu, nutritional yeast, cornstarch, turmeric, and plant-based milk. Then, I blend until the mixture is completely smooth and creamy.

Mix Together: I pour the creamy tofu mixture over the sautéed vegetables right in the oven-safe skillet. Then, I gently mix everything together, making sure the veggies are evenly coated.

Bake & Serve: I bake for 35-40 minutes at 375 degrees F (180 C) until the frittata is set in the center, lightly golden on top, and slightly crisp around the edges. Once it’s done, I let it cool for 5 minutes before slicing it into 8 even pieces. I love topping it with fresh herbs like dill or parsley.

📖 Variations

I love how easy it is to mix things up with this frittata! There are so many ways to make it your own, here are a few of my favorite twists!

Mushroom & Spinach Twist: I swap in one cup sautéed mushrooms and fresh spinach for a rich, earthy flavor. A little extra garlic and black pepper make it even better.

Spicy Southwest Style: I add 1/2 cup of black beans, 1/2 cup corn, and diced jalapeños for a bold, zesty kick. Topped with my healthy guacamole and salsa, it’s seriously delicious.

Mediterranean Flavor: I mix in ¼ cup sun-dried tomatoes, ¼ cup sliced olives, and 2 tbsp chopped basil for a fresh, herby vibe. A sprinkle of ¼ cup vegan feta on top takes it over the top!

Mini Frittatas: I love making bite-sized frittatas for my kids by pouring the mixture into a muffin pan, they’re perfect for meal prep or an easy grab-and-go breakfast! I bake them at 375°F (190°C) for 20-25 minutes.

🍽 Serving Suggestions

There are so many ways to serve this delicious vegan frittata! Here are some of my favorites:

Different Toppings: I love topping my frittata with avocado, salsa, or hot sauce. For an extra flavor boost, I sometimes add vegan parmesan cheese, sour cream, microgreens, or a drizzle of balsamic.

Hearty Sides: When I want a filling meal, I pair this with vegan garlic bread, and my comforting crispy breakfast potatoes, so satisfying.

Salad: This frittata is just as good cold as it is warm, and I love serving it with a fresh breakfast fruit salad or my tomato avocado cucumber salad for a light, refreshing balance.

🫙 Storage Directions

Refrigeration: I let the frittata cool completely before storing it in an airtight container. It stays fresh in the fridge for up to 4 days, perfect for easy leftovers!

Freezing: To freeze, I slice it into individual portions, wrap them tightly, and store them in a sealed container or freezer bag. It keeps well for up to 2 months.

Reheating: I warm it in a 350°F oven for about 10 minutes until heated through. If I’m in a rush, I microwave it for 30 seconds at a time until warm.

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