Recipes » Breakfast » Vegan Frittata
T. Colin Campbell Center for Nutrition Studies

Vegan Frittata

By 6 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 5(6)
This simple dish can be adapted to your taste—choose whichever veggies make you happy! It’s also a great option to make ahead of time, as it’s just as good the next day.
Prep: 15 mins Cook: 30 mins Yield: 4-6 servings
Gluten Free Low Sugar Nut Free

The turmeric and nutritional yeast give it a vibrant color that’s perfect for a springtime holiday brunch.

Ingredients

Ingredients

  • 2 (14-oz) containers extra firm tofu
  • ½ cup nutritional yeast
  • 2 tsp onion powder
  • 1 Tbsp garlic powder
  • 1 tsp oregano
  • ½ tsp turmeric
  • 3 cups chopped vegetables (mushrooms, kale or spinach, onions, bell peppers)
  • Herbamare or salt and pepper to taste
  • Fresh herbs (cilantro, basil, parsley), chopped to serve, optional

Instructions

Instructions

  • 1. Preheat oven to 425 degrees F.
  • 2. In a large bowl, crumble tofu with your hands or a potato masher until it looks like feta cheese.
  • 3. Stir in nutritional yeast, onion and garlic powder, oregano, turmeric and Herbamare or salt and pepper and mix well.
  • 4. Mix in vegetables.
  • 5. Transfer to a 9x13 rectangular glass baking dish or two shallow 9-inch round baking dishes and pat down firmly with a spatula until nice and tight.
  • 6. Bake for 25-30 minutes until the top is firm and slightly brown.
  • 7. Let frittata cool for 5 minutes on the counter before serving.
  • 8. Top with fresh herbs to serve (if using).

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