Vegan Savory Veggie-Filled Frittata Recipe
A savory and veggie-filled vegan frittata featuring a rich tofu base blended with nutritional yeast and aromatic herbs, baked to a firm and satisfying texture. This wholesome dish combines sautéed potatoes, bell peppers, zucchini, onion, and optional cherry tomatoes for a hearty, nutrient-packed meal perfect for breakfast, brunch, or any time of day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
Vegetables
- 2 medium potatoes, diced (with or without the skin)
- 1 small onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- handful cherry tomatoes, halved (optional)
- 2 cloves garlic, minced
- pinch of red pepper flakes, optional
- mineral salt and pepper, to taste
Tofu Mixture
- 1 package (14-16 oz) organic tofu (firm or extra firm), drained (no pressing needed)
- 1/2 cup unsweetened non-dairy milk
- 2 tablespoons cornstarch, arrowroot or tapioca flour
- 2–3 tablespoons nutritional yeast
- 1-2 teaspoons mustard (any kind) or 1/2 teaspoon mustard powder
- 1 1/2 teaspoons dried tarragon, thyme or basil (or a combo)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric, optional for color
- 1/8 teaspoon pepper (black or white)
For Sautéing
- 1 tablespoon olive oil or 1/4 cup water (for water sauté)
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it's ready for baking the frittata later.
- Drain Tofu: Open the tofu package, drain out the liquid, and let the tofu sit on its side inside the package for 10 minutes to remove excess moisture. Drain again. No pressing is necessary.
- Sauté Vegetables: Heat olive oil or water in a 12-inch skillet over medium heat. Add diced potatoes and sauté for 5 minutes. Then add diced onion and cook for another 5 minutes. Mix in bell pepper, zucchini, and minced garlic, cooking for 5 additional minutes. In the last two minutes, add cherry tomatoes if using. Season all vegetables with salt, pepper, and optional red pepper flakes to taste.
- Prepare Tofu Mixture: In a food processor or blender, combine the drained tofu, unsweetened plant milk, cornstarch or alternative flour, nutritional yeast, mustard, dried herbs, garlic powder, salt, turmeric, and pepper. Blend until very smooth, about 1-2 minutes, then taste and adjust seasoning if needed.
- Assemble Frittata: Pour the blended tofu mixture over the sautéed vegetables in the skillet, gently stirring to combine everything evenly. If preferred, transfer the combined mixture to a baking dish or pie/quiche dish, spreading it evenly and smoothing the top with a spatula.
- Bake: Place the frittata in the oven on the middle rack. Bake for 35 to 45 minutes until it feels firm to the touch. If the top browns too quickly, cover loosely with foil or a silicone baking mat. Once baked, remove and allow it to cool for 10–15 minutes to set properly.
- Serve: Slice and serve warm or at room temperature. Complement with sliced avocado and a drizzle of sriracha for heat, or add fresh sliced tomatoes and arugula on top for a refreshing touch. Enjoy this wholesome vegan frittata!
Notes
- No pressing needed for tofu; simple draining helps improve texture.
- Use water instead of oil for sautéing to keep it lighter.
- Turmeric is optional but adds a nice color and subtle flavor.
- Adjust seasoning, especially salt and mustard, according to taste preferences.
- Leftovers can be refrigerated and reheated, though best eaten within 2–3 days.
- Feel free to swap or add your favorite veggies depending on seasonality and preference.
