Veggie and cheese frittatas used to be a go-to of mine before I went vegan. A frittata is very similar to a quiche in that it’s a mix of eggs and cheese, baked into a sliceable concoction. It often has veggies or ham inside and fresh herbs too, and it’s usually served as a savory breakfast or light lunch with salad.
A traditional frittata is typically prepped on the stove and then finished in the oven so it can puff up, at which point it can easily be sliced and served along side a few pieces of toast or lightly dressed greens.
I remember that it had a real “wow factor” visually, which is why it was my go-to brunch or lunch recipe whenever I would have friends over. Plus it was inexpensive, filling, and pretty much fool-proof once I got the hang of it.
I didn’t try making a vegan version until recently though, despite coming across a few plant-based recipes online that looked pretty good. I felt somewhat reluctant to give them a try because the egg substitutes in those recipes seemed overwhelming, and since the whole point of a frittata is that it’s supposed to be simple and rustic, I avoided experimenting with a vegan version for a long time.
But years later, I found myself making tofu scramble several times a week and then it hit me, I could use these same ingredients to make a vegan frittata – no substitutes needed – and it would be great for meal prep!
After a few attempts, I finally came up with a recipe that is really straightforward, delicious, and easy to make. Plus there’s no need for the added step of putting it in the oven.
This one-pot recipe cooks on the stove and I’m happy to report that this vegan version still has that impressive “wow factor” when served in the middle of my brunch table.
Whether you’re serving this for breakfast with friends or making it for your weekly meal prep, this is a great recipe to try if you’re a former egg-lover. It tastes familiar and I love that having this prepped ahead of time means that my lunches taken care of for the next few days.
This recipe has totally replaced my tofu scramble routine for the time being because it makes great vegan”egg and cheese” sandwiches and holds up a bit better in the fridge.
You can serve it warm or at room temperature, and store leftovers in the fridge for quick meals throughout the week. You’ll be happy you did 😊
Enjoy!
Easy Vegan Frittata Recipe
Ingredients
The Veggies
- 2 tbsp olive oil divided
- 1/4 cup onion chopped
- 1 medium zucchini chopped
- 10 cherry tomatoes
- 1/2 tsp kosher salt
- 3/4 tsp garlic powder
The "Egg" Mixture
- 1 block medium tofu
- 1/2 block firm tofu
- 1 tsp kosher salt
- 3/4 tsp onion powder
- 3/4 tsp paprika
- 1/4 tsp turmeric
- 2 tbsp nutritional yeast
- 10 grinds black pepper
- 1/2 tsp baking powder
Toppings
- 1 cup vegan cheese
Instructions
- Chop the onions and zucchini into small pieces and sautee in a large non-stick frying pan with 1 tbsp of oil. Season with salt and garlic powder and cook for 3-4 minutes.
- In the meantime, drain the water from the package of tofu and press it slightly to remove a little of the excess water. Then crumble the tofu into a blender along with the, spices, baking powder, and the remaining tbsp of olive oil. Blend on high until very smooth and creamy. Pause to scrape down the sides as needed. Taste and add salt and pepper if needed. Then arrange th veggies in an even layer and dollop the tofy mixture over the veggies evenly. Gently smooth out the top and edges.
- Top with cherry tomaotes and vegan cheese.
- Then reduce the heat to medium low (about a 3 out of 10) and cover tigtly with a lid. Set a timer for 10 minutes then reduce the heat to low (2 out of 10) and cook for another 10 minutes or until the frittata is set on top, fluffy in the center, and pulling away from the pan slightly.
- Remove from the heat and allow the frittata to rest for at least 15 miinutes before slicing. This is important because it needs some time to set. During this time, the top will become firmer and the edges will pull alway from the sides of pan, making it easier to slice and serve this frittata. In the meantime make some toast and pour yourself a cup of coffee 🍞 ☕️
- I like serving this with avocado toast and/or a fresh green salad dressed with a tangy vinaigrette. Lots of ketchup and hot sauce on the side too. Enjoy!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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Can someone please specify which tofu is needed? Is it firm and extra firm? I’m not familiar with medium. Or is it supposed to be silken? Thanks!
Author
Hey, medium should be right next to the other types of tofu in the store. It’s a little firmer than soft but it’s not not silken. If you can’t find medium use one block of soft and half of a block of extra firm. And my recipes will always call for pressed tofu unless it specifically says silken. Hope that helps! Enjoy 😊
Hi Nicole,
thanks for the recipe, would love to try! Could you please specify how much one block of tofu is for you in g? I‘m pretty sure the ones I can get in the supermarket here in Germany are much smaller than the ones you typically buy in the US.
Thanks!
Anka
Author
Hey, good to know! It’s 14 oz per block so you’ll need 14oz of medium tofu and 7 oz of firm 😊