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Last week we had some wonderful friends from high school staying with us. (I love house guests!) I wanted to make something for breakfast that I could prep ahead, since I’m not one for slaving away in the kitchen when my friends are around. I wanted something that was a little bit fancy. This delicious vegan frittata recipe fit the bill. For our two families with four little ones, I made a double recipe and had some leftover, which my family has been enjoying since. Kids, adults, and non-vegans alike will love this frittata recipe.
If you’re looking for a satisfying and protein-packed breakfast or brunch recipe, you’ll want to be sure to check out this vegan frittata made with tofu, red pepper, mushrooms, onions, potatoes, and spinach. This dish is not only delicious but also full of nutrition, vegan, and gluten-free. Basically, it’s perfect.
Why I Love This Recipe
This vegan frittata requires a bit more prep than some recipes, but it’s still straight forward and comes together in less than 30 minutes. It makes a delicious breakfast, brunch, lunch, or supper and leftovers are just as delicious. I also love how versatile and customizable this dish is, so you can easily adapt it to include your favorite vegetables and spices, which is handy if you happen to be one of those picky eaters!
Another reason why I love this recipe is that it is easy to prepare and perfect for meal prep. You can make a large batch of this frittata and enjoy it throughout the week. Since it also reheats well, it’s a convenient and healthy option for busy mornings or meal prep.
How to Make This Recipe
To make this vegan frittata, you will need tofu, red pepper, mushrooms, onions, potatoes, spinach, and a few basic spices and herbs. Here’s how to make it:
- Prep your veggies: Dice your potato, and onion, chop your spinach, dice your bell pepper, and slice your mushrooms.
- Place all your veggies together in a frying pan and saute over medium heat. Add small amounts of water or olive oil while cooking to keep the vegetables from sticking to the pan. Stir to avoid sticking and burning.
- Blend together the tofu, cornstarch, and seasonings.
- In a large mixing bowl, mix together the tofu mixture and vegetables.
- Pour into a greased 9×9 baking dish or oven-safe pan such as a cast iron skillet (my personal favorite method.)
- Bake, serve, and enjoy!
How to Store This Recipe
This vegan frittata stores well in the refrigerator and can be enjoyed throughout the week. Simply store it in an airtight container in the refrigerator for up to 4-5 days. You can reheat it in the microwave or oven until warmed through.
What Goes Well with This Vegan Frittata Recipe
This vegan frittata is delicious on its own but can also be paired with a variety of side dishes and toppings to make it even more satisfying. Here are some ideas:
- Avocado slices or guacamole
- Salsa or hot sauce
- Vegan sour cream or cashew cream
- Toast or tortillas
- Fresh fruit or berries
- Fried potatoes or roasted vegetables
- Vegan sausage or bacon
The possibilities truly are endless!
Overall, this vegan frittata is a delicious and healthy breakfast or brunch recipe perfect for vegans or those who are gluten-free. It’s packed with protein and nutrient-dense vegetables, making it a satisfying and wholesome meal that can be enjoyed any time of the day. So what are you waiting for? Time to get cooking!
If you love this vegan frittata recipe, you’ll want to be sure to check out my Oil-Free Scrambled Tofu, Easy Vegan Fried Potatoes, and Pancakes, for more wonderful vegan breakfast options.
Frittata Recipe (Vegan)
Ingredients
Sauteed vegetables
- 3 medium sized potatoes, peeled (opt.) and diced into 1/2 inch cubes or smaller
- 1 onion, finely diced
- 3 cups fresh spinach, chopped and packed or 2 cups frozen chopped spinach
- 1 cup red bell pepper, diced
- 1 cup mushrooms, sliced
- 1 tbsp Bragg's liquid aminos can sub soy sauce
Tofu mixture
- 16 ounces firm or extra firm tofu, drained
- 1/2 cup non-dairy milk
- 3 tbsp yeast flakes
- 1 tbsp McKay's vegan chicken style seasoning or vegan chicken seasoning of choice; sub salt to taste if not available
- 1 tbsp Bragg's liquid aminos can sub soy sauce
- 2 tsp cornstarch
- 1 tsp onion powder
- 1/2 tsp turmeric for yellow color
Instructions
- In a frying pan, saute together potatoes, onion, spinach, red pepper, mushrooms, and Bragg's liquid aminos until potatoes are tender. Add small amounts of water or olive oil while cooking to keep vegetables from sticking to the pan. I like to put a lid on my frying pan and let the vegetables simmer. Any lid will do even if it's not a perfect fit.
- Turn off heat when vegetables are soft, about 10 minutes.
- Preheat oven to 350.
- In a high-powered blender, blend tofu, milk, nutritional yeast flakes, McKay's chicken seasoning, Bragg's liquid aminos, cornstarch, onion powder, and turmeric. Blend until smooth, about 1 minute. If your tofu is very firm, you may need to add small amounts more non-dairy milk or water to help with blending.
- Mix sauteed veggies and tofu mixture together in a large mixing bowl. Transfer to a greased 9×9 baking dish or cast iron skillet.
- Bake 35 minutes or until beginning to appear dry and slightly golden on top.
- Remove from oven and cool at least 15 minutes to set. Serve and enjoy!
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