Vegan Frittata
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 a light dinner.
Servings: 4 servings
Calories: 187kcal
Equipment
Ingredients
- 300 grams silken tofu
- 2 tbsp nutritional yeast (15 grams)
- 3 tbsp cornstarch or tapioca starch (25 grams)
- ½ tsp turmeric
- ½ tsp garlic powder
- 1 tbsp olive oil (15 ml)
- ¼ cup plant-based milk (30 ml)
- 1 red onion diced
- 1 zucchini diced
- 1 bell pepper diced
- 1 potato diced
- 1 tomato seeded & diced
- Salt & Black Pepper to taste
- Optional Toppings: Fresh dill or parsley, avocado, sliced tomatoes
Instructions
- Heat the olive oil in an oven safe pan over medium heat and add the onion and sauté for 3 minutes. Cook for 4-5 minutes until lightly brown.
- Add potato, zucchini, bell pepper, tomato and cook for another 2 minutes.
- In a high-speed blender blend the tofu, nutritional yeast, cornstarch, turmeric, plant-based milk until smooth.
- Pour the tofu mixture over the cooked vegetable directly into the pan and mix everything together.
- Bake for 35-40 minutes at 375ºF/ 180ºC until the frittata is set in the middle and slightly golden on top.
- Let it cool down for 5 minutes and slice into 8 even slices. Serve with fresh herbs.
Notes
- My #1 Secret Tip for making the best vegan frittata is using silken tofu instead of firm or extra-firm tofu. This is what gives the frittata its light, creamy, and rich texture - without it, the dish can turn out too dense or dry. If you’re looking for that fluffy, egg-like consistency, silken tofu is non-negotiable!
- Season & Cook Your Veggies: I always sauté my veggies first because tofu soaks up flavor like a sponge! Plus, cooking them prevents a watery frittata and keeps the texture just right.
- Don’t Overcook: I bake my frittata until it’s just set in the center, overcooking will make it dry instead of soft and creamy.
- Let It Rest: I know it’s tempting to dig in right away, but I let it rest for a few minutes so it holds its shape perfectly when sliced.
- Meal Prep Friendly: I love making this ahead! I prep everything, cover it, and store it in the fridge, then just bake when I’m ready to eat!
Nutrition
Serving: 1piece | Calories: 187kcal | Carbohydrates: 26g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 36mg | Potassium: 749mg | Fiber: 4g | Sugar: 6g