This Vegan Tofu Frittata is one of my all-time favorite vegan egg-y dishes! It's creamy, rich, filling, and great for breakfast, lunch, or dinner. Include your favorite seasonal veggies and change up the seasonings, herbs, and cheese for endless variations. Oil-free and easily made gluten-free.
A frittata made with tofu?
Absolutely! Just because we don't eat eggs anymore doesn't mean we can't enjoy a savory, creamy, delicious, veggie-filled frittata.
I've been vegan for 15+ years now and have done a lot of experimenting in the kitchen. As someone who used to really enjoy eggs, I'm pretty picky about my vegan egg recipes!
And if you ask me, for dishes like vegan quiche, pasta frittata, and this reader-favorite vegan breakfast casserole, tofu is the best plant-based swap for recreating that rich and creamy flavor and texture.
This vegan frittata uses two packages of extra-firm tofu plus a few key seasonings to create a versatile, 1-pan meal you'll enjoy year-round.
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Why this recipe works:
- Indian black salt (kala namak) adds the perfect amount of egg-y flavor.
- Nutritional yeast adds umami and a slightly cheesy flavor throughout.
- Turmeric adds a touch of color that resembles scrambled eggs.
- Water and non-dairy milk add moisture and creaminess to the blended tofu mixture.
- Flour helps the eggless frittata set (ever so slightly), without making it dry.
- And vegan feta cheese (or your favorite vegan cheese) takes the deliciousness over the top!
What You'll Need
For the vegan egg mixture:
- Tofu - you'll need two (14 oz) blocks of extra-firm tofu. For a slightly firmer set, replace one pack with super-firm tofu.
- Unsweetened non-dairy milk - any milk or creamer that is unflavored and unsweetened works here. I used macadamia nut milk.
- Black salt (kala namak) - this is the key ingredient that makes the dish taste egg-y. Kala namak adds saltiness as well as the sulfur aroma we tend to associate with eggs.
- Seasonings - onion powder and garlic powder add savory vibes and turmeric gives the mixture a touch of yellow color.
- Nutritional yeast - this is important for the overall umami and savoriness of the "egg" mixture.
Other ingredients:
- Vegetables - I chose zucchini, cremini mushrooms, and green onion, but there are many different vegetables you can include. Here are a few more ideas:
- chopped broccoli or cauliflower
- spinach or arugula
- diced bell pepper or jalapeno for some kick
- chopped leeks, shallot, or onion
- Vegan cheese - whether store-bought or homemade, I like vegan feta, mozzarella, tofu ricotta, or Parmesan.
How to Make a Vegan Frittata
Prep breaks down into three simple steps.
- Blend the ingredients for the vegan egg mixture. It will be very thick, and you'll need to stop several times to stir.
- Saute the vegetables in large, non-stick pan for a few minutes, and season with salt and pepper.
- Then pour the tofu mixture into the pan. Add the cheese, and carefully stir so that everything is well combined. Bake uncovered in a 350 degree oven for about 50 minutes or until lightly set in the center.
See how simple that is? Gotta love a versatile dish that helps you use up everything from fresh produce to leftovers AND is cooked in one pan!
Variations
- Other veggies - also try asparagus, broccoli, cauliflower, Brussels sprouts, spinach, arugula, kale, tomatoes, red onion, or diced potato (saute until barely fork tender).
- Fresh herbs - parsley, basil, cilantro, thyme, oregano, chives, dill, or taragon are all delicious with the base mixture.
- Vegan meats - I opted for just veggies and cheese in today's frittata, but you can also add your favorite plant-based meat alternatives. Spice things up with my vegan chorizo or tofu sausage crumbles (try these; SO good)! Add some smokiness with tempeh bacon, vegan bacon bits, or seitan breakfast sausage.
Serving Suggestions
We often like to enjoy this tofu frittata for dinner at our house. Serve it with a side salad and thick slices of hearty bread. It's also delicious with roasted potatoes, quinoa, or rice.
For breakfast or brunch, balance the savory notes of your vegan frittata with something sweet like oat flour banana bread, gluten-free blueberry muffins, or healthy apple scones.
Equipment Notes
You'll need a full-size blender for the "egg" mixture. Even though we're only blending soft ingredients, it's a large volume and very thick. So a high-powered blender like a Vitamix is ideal.
You'll also need an oven-safe 11-inch non-stick pan. If preferred, use a lightly oiled cast iron skillet.
Recipe FAQs
Tofu makes up the bulk of the egg-y mixture in this vegan frittata. For a soy-free option you might prefer a recipe made with chickpea flour.
Yes, for a gluten-free vegan frittata simply use your favorite GF flour blend, like King Arthur's 1:1. Instead of flour you can also use arrowroot or corn starch to help the tofu "egg" set.
Once cool, store the tofu frittata in the refrigerator for up to 5 days, or freeze for up to one month. After thawing, drain away any liquid that separates from the tofu.
I hope you enjoy this savory, satisfying, versatile vegan frittata as much as we do! If you try the recipe be sure to comment below and let us know.
Recipe
Vegan Tofu Frittata
Equipment
- 11-inch non-stick pan - oven-safe
Ingredients
For the "egg" mixture:
- 2 (14 oz) packages extra-firm tofu, drained
- ¾ cup water
- ⅓ cup unsweetened/unflavored non-dairy milk
- ⅓ cup nutritional yeast
- 1 ¾ teaspoons kala namak Indian black salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon ground turmeric
- black pepper
- ¼ cup flour - such as all-purpose, a gluten-free blend, or whole wheat
Other ingredients:
- 10 ounces mushrooms, sliced - see Notes for more veggie ideas
- 1 medium zucchini, thinly sliced
- ⅓ cup chopped green onion
- ⅓ cup chopped fresh parsley
- ¾ teaspoon Italian seasoning blend, optional
- ½ cup crumbled vegan feta, homemade or store-bought, plus more for serving - see Notes for oil-free options
Instructions
- Preheat the oven to 350 degrees F and preheat an 11-inch non-stick, oven-safe skillet over medium heat.
- Lightly squeeze the blocks of tofu over the sink to remove some of the water. Place in a blender with all remaining tofu "egg" ingredients. Blend until smooth. The mixture will be very thick; stop and stir as needed. Set aside.
- Cook the mushrooms in the preheated pan for about 5 minutes, until most of the moisture has evaporated. Add the zucchini and green onion and cook for 2 minutes. Reduce heat to medium-low, and add the parsley, Italian seasoning, and a pinch of salt and pepper. Stir to combine.
- Pour the blended tofu mixture into the pan, and add the cheese. Gently stir so the veggies and cheese are coated and dispersed evenly around the pan. Smooth the top, and season with more black pepper, if desired. Use a damp paper towel to wipe away any messy "egg" mixture from the sides of the skillet.
- Cook undisturbed over medium-low heat for about 3 minutes, then transfer to the oven.
- Bake uncovered for about 50 minutes. To test for doneness, insert a knife near the center of the frittata - it should come out piping hot and the tofu should appear slightly set but still a little creamy.
- Let the frittata rest for 15 minutes before slicing. Garnish with additional parsley, green onion, and cheese, and serve hot.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Dana says
I just love this recipe, I’ve made it a few times and it never disappoints! This time I was missing mushrooms, which is a main ingredient, so I fried lots of onions and included loads of sun dried tomatoes, both in the egg mixture and fried with the onions. It tastes amazing, thank you Lori 🥳
Mindy says
Looks amazing - I do not have an oven safe skillet. Can I put in pie pan or 8x8 glass dish? Sorry to ask as you probably only have tried this way - but any advice helpful - looks like a great recipe!
Lori Rasmussen says
Hi Mindy - You can definitely transfer it to a baking dish. That's fine but the volume is an issue. The 8x8 likely won't hold all of the mixture. If you have oven-safe ramekins, you could pour the excess into one or two, or even a muffin tin. Bake time will be reduced for those, so just keep an eye on it.
Kimberley says
This is delicious. I used veg I have on hand so, scallions, kale, arugula, orange sweet pepper and mushrooms. I'm eating it now and it's so good I had to comment here!