Vegan Pasta Frittata

This versatile vegan pasta frittata features your favorite pasta and veggies and is perfect for breakfast, lunch, or dinner! It's a great way to use up leftover pasta and is nut-free, with oil-free and gluten-free options.

If you're looking for an endlessly versatile and customizable vegan frittata recipe, one that can take on any veggies you have in the fridge and any type of pasta you might have on hand, look no further!

The combination of silken tofu and extra firm tofu with the very egg-like kala namak (Indian black salt) creates such a creamy and satisfying vegan egg substitute.

And with tender noodles baked inside, this pasta frittata easily qualifies as healthy vegan comfort food!

Let's get to it! I'll show you my favorite way to make this pasta frittata, and just before the recipe card I'll sum up a few substitutions you can make to change up the texture and/or accommodate dietary preferences.

Ingredients

This is a summary. Be sure to scroll to the recipe card below for complete instructions.

• silken tofu (I used the type from the refrigerated section of the grocery store, not the shelf-stable type)
• extra firm tofu (you'll find this sitting right next to the silken tofu in the refrigerated section)
• kala namak (I order this online; it gives vegan egg dishes their sulfuric eggy aroma and flavor and adds saltiness)
• corn starch (to help the egg mixture set.... but not too much)
• turmeric, onion, garlic, and mustard powder
• dried basil and/or oregano (experiment with your favorite fresh or dried herbs and spices)
• nutritional yeast
• angel hair or spaghetti (traditional angel hair is my favorite in this dish; sub whole-wheat or any gluten-free spaghetti noodle, as desired)
• Optional but recommended: Violife's Just Like Parmesan or sub homemade oil-free vegan parm, or a different store-bought vegan cheese!
• And for the veggies:
  • spinach
  • onion
  • mushrooms
  • tomatoes
  • garlic 

Other fun additions: chopped kale, bell peppers, asparagus, broccoli, olives, beans, vegan sausage crumbles. 

Equipment Tips

For the most streamlined prep, it helps to have a 12-inch, oven-safe, non-stick skillet like the one shown below. But don't worry if you don't have one large enough or oven-safe to at least 400 degrees. There's always a way!

After completing the stovetop sauté, the entire frittata mixture can be transferred to a different baking dish. Just keep in mind it needs to hold a similar volume. If using a dish smaller in diameter than 12 inches, the frittata will be thicker (decreased surface area) and likely need a longer cook time.

How To Make It

There are three basic components to this vegan frittata recipe:

1. blended tofu egg mixture
2. cooked pasta
3. sautéed veggies

The photos below show how easily the frittata comes together. Imagine you've already cooked the noodles and blended the tofu mixture. Next...

• Sauté the onion and mushrooms, then add the tomatoes and garlic plus a generous pinch or two of salt and pepper. Add dried herbs, if you like.

• Add the spinach to the pan and cook for a minute or two, just until slightly wilted.

• Next, add the cooked noodles to the pan and toss with the veggies. Add grated vegan cheese, if using. Finally, pour the blended tofu mixture into the pan. Use a silicone spatula to gently combine everything, ensuring there are no large clumps of noodles and that the vegetables are evenly distributed around the pan.

• Bake for 25 to 30 minutes or until the center is hot and appears mostly set. Let the frittata cool in the pan for about 15 minutes before sliding it onto a cutting board.

The photo below shows the texture of the blended tofu mixture prior to baking. Ultra smooth and creamy! 

When you pull your vegan pasta frittata from the oven, the outer edges will be more done, but still tender, while the middle will still be a little creamy.

The creamy aspect is one of my favorite things about this dish! If you were ever a fan of soft-cooked eggs or even if you just love creamy dairy-free sauces, I think you'll love it, too. 

Options and Substitutions

For a firmer, less creamy frittata, you can reduce the amount of water in the tofu mixture by either pressing the extra firm tofu first (don't try to press the silken tofu), or use a super firm style like Trader Joe's high protein tofu. 

About the pasta... because of the thickness of the noodles, 6 ounces of angel hair produces MUCH more pasta than 6 ounces of spaghetti. So just keep this in mind when selecting a pasta.

You can see in the photos above that the frittata I made using angel hair is packed full of noodles! Now take a look at the photo below. I made this frittata with 6 ounces of whole-wheat spaghetti, but it looks like there's so much LESS pasta in it.

See what I mean? So you end up with a different tofu-to-pasta ratio and different mouthfeel depending on not only the amount of pasta you use, but the type, too. Also, whole-wheat and bean pastas are chewier, while traditional angel hair is soft and tender. 

And if you have leftover noodles in marinara sauce, by all means, use it! A little bit of tangy marinara sauce will taste amazing with the creamy tofu.

Add a bit of Vegan Cheesy Sprinkle on top or more grated Violife Parm, and dig in!

For a balanced lunch or dinner, pair this tofu frittata with a simple green salad. The flavors of this Nut-Free Vegan Ranch Dressing pair really well here.

I hope you LOVE this creamy and comforting Vegan Pasta Frittata as much as we do! Be sure to experiment with your favorite veggies, pastas, and cheeses, and let us know in the comments below. 

You might also like:

• Vegan Breakfast Casserole
• Crustless Tofu Quiche
• Ultimate JUST Egg Scramble
• Oat Flour Pancakes
• Crunchy Oil-Free Granola
• Vegan Cream Cheese
• Maple Vegan Breakfast Sausage

Recipe