You’ll be absolutely amazed about how similar this vegan frittata is to the real thing! Super easy to make and completely customizable!
It’s so easy to find sweet vegan breakfast ideas, but savory is another story! No worries, this vegan frittata is here to change that.
You’ll be shocked to learn not only how easy it is to make a vegan frittata, but also how similar it tastes to the original thing.
Almost all the time for this recipe is taken up cooking, which means you can have a delicious vegan breakfast or brunch idea that’s perfect for everyone!
This dish pairs would be great alongside our homemade vegan biscuits!
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Why You’ll Love This Dish
- Easy Clean up – This is made in one skillet (plus a blender) so it’s super easy to clean up the recipe when finished making.
- Versatile Ingredients – all the add-ins are completely optional and can be swapped for vegetables that you love or what you have on hand. It’s also a great recipe for zero-waste and you can just throw in what you have on hand that you need to use up!
- Gluten-Free – this vegan breakfast recipe is 100% gluten free which is perfect for those that need to find more vegan breakfast recipes without wheat
Gather your ingredients!
- Tofu – when blended and seasoned properly, tofu makes the perfect eggy alternative for vegans. We are using an extra firm in this recipe, but firm tofu would also would. You wouldn’t want to do a silken, soft, or super firm tofu for this particular recipe.
- Walnut Crumbles – we are using our walnut sausage crumbles recipe for a meaty component to this dish that is made ahead of time
- Veggies – our veggies of choice were baby spinach, arugula, artichoke hearts and asparagus, as well as onions and garlic for an aromatic touch
- Cornstarch – this helps to make the recipe thicken while baking and give the perfect texture for what you remember in a frittata
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Tofu – pumfu (pumpkin tofu) would be the only alternative we’d recommend for this recipe
- Walnut Crumbles – you can use pre-made and pre-cooked vegan sausage for this recipe also or just omit the meat component and use extra veggies
- Veggies – feel free to use what veggies you have on hand or you would like in a dish like this
- Cornstarch – you could swap this with arrowroot powder if a corn-free and/or anti-inflammatory need
Step by Step Instructions for how to make a vegan frittata:
Preheat oven to 375°F/190°C.
In a high speed blender or food processor, pressed add the tofu, non-dairy milk, cornstarch, and all seasonings. Blend until smooth. Set aside.
Step 2. In a skillet, over medium heat, add oil. Once heated, add in onions and peppers and let saute until softened, about 3-4 minutes. Add garlic and cook until fragrant, 30 secs to 1 min.
Step 3. Add greens (if adding) and let cook for 1-2 minutes or until the greens have just started to wilt.
Step 4. Add pre-cooked vegan meat crumbles and stir to combine.
Step 5. Add in artichokes and asparagus (or desired veggies) and stir to combine.
Step 6. Pour tofu mixture over and fold it in.
Step 7. Smooth the top of the dish into an even layer.
Bake in the oven for 40 minutes until firm and golden on top. Allow dish to cool for 10 minutes before slicing. Add black salt, red onions or cabbage, green onions, or any other desired toppings before serving.
Swap the tofu with pumfu (pumpkin tofu) and use a safe meatless crumble, or omit and add more vegetables.
Yes. Once cooled completely, you can store in an air tight container in the fridge for 2-3 days.
Yes, this dish can be frozen. Thaw overnight and heat as desired once thawed.
Other Vegan Savory Breakfast Recipes to Consider:
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- 14 oz block extra firm tofu, drained and pressed
- ⅓ cup non-dairy milk
- 1 tablespoon cornstarch
- 3 tablespoon nutritional yeast
- 1 ½ teaspoon garlic powder
- 1 teaspoon all purpose seasoning
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ tsp black pepper
- ½ teaspoon turmeric
- 2 tablespoon olive oil
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Add-ins (Each optional, feel free to use your own add-ins/vegetables)
- ½ cup vegan walnut sausage crumble, cooked
- 2 cups baby spinach leaves
- 1 cup arugula leaves
- ¾ cup artichoke hearts, cooked and chopped
- 1 cup fresh asparagus, cooked and chopped
- Preheat oven to 375°F/190°C. In a high speed blender or food processor, pressed add the tofu, non-dairy milk, cornstarch, and all seasonings (nutritional yeast to turmeric). Blend until smooth. Set aside.
- In a 10-inch oven-proof safe skillet*, over medium heat, add oil. Once heated, add in onions and peppers and let saute until softened, about 3-4 minutes. Add garlic and cook until fragrant, 30 secs to 1 min.
- Add greens (if adding) and let cook for 1-2 minutes or until the greens have just started to wilt. Add meat crumbles and stir, then add in artichokes and asparagus (or desired veggies) and stir to combine. Pour tofu mixture over and fold it in. Smooth the top of the dish into an even layer.
- Bake in the oven for 40 minutes until firm and golden on top. Allow dish to cool for 10 minutes before slicing. Add black salt, red onions or cabbage, green onions, or any other desired toppings before serving.
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