Vegan Frittata
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.
Gluten Free
Low Sugar
Nut Free
All of our recipes are oil free and vegan.
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4-6 servings
The turmeric and nutritional yeast give it a vibrant color that’s perfect for a springtime holiday brunch.
What You'll Need
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
Earn your plant-based nutrition certificate
How to Make It
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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