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Vegetable Vegan Frittata

A hearty, plant-based frittata packed with vibrant veggies and creamy tofu, perfect for brunch, lunch, or dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Brunch, Dinner, Lunch
Cuisine: Italian, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil or 1/4 cup water Use olive oil for extra flavor.
  • 2 medium potatoes, diced Yukon Gold recommended for creaminess.
  • 1 small onion, diced
  • 1 medium bell pepper, diced Your choice of color.
  • 1 medium zucchini, diced Or any other seasonal squash.
  • 2 cloves garlic, minced For added flavor.
  • 1 handful grape tomatoes, halved or quartered
  • 1 pinch red pepper flakes Optional for extra heat.
  • Mineral salt and pepper To taste.
Creamy Tofu Mixture
  • 1 package (16 oz) organic silken tofu, drained
  • 1/4 cup unsweetened non-dairy milk Almond or oat milk work great.
  • 2-3 tablespoons cornstarch, arrowroot, or tapioca flour
  • 2-3 tablespoons nutritional yeast For a cheesy depth of flavor.
  • 1 teaspoon mustard Any kind; Dijon preferred.
  • 1 and 1/2 teaspoons dried tarragon, thyme, or basil Fresh herbs are a treat if available.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric For color and flavor.
  • 1/8 teaspoon black or white pepper

Method
 

Preparation
  1. Preheat oven to 375 degrees F (190 C).
  2. In a large non-stick skillet, heat the olive oil over medium heat. Add the diced potatoes and sauté for about 5 minutes until they start to soften. Toss in the onion and cook for an additional 5 minutes until translucent.
  3. Next, stir in the bell pepper, zucchini, and garlic. Cook until softened, about 3-5 minutes. Add the halved grape tomatoes and sprinkle in optional red pepper flakes. Season with salt and pepper.
  4. In a food processor, blend together the drained silken tofu, non-dairy milk, cornstarch, nutritional yeast, mustard, dried herbs, garlic powder, salt, turmeric, and pepper until smooth. Taste and adjust seasonings.
  5. Add the creamy tofu mixture to the pan with the sautéed vegetables and fold gently until well combined. Spoon into a lightly greased 9-inch pie or quiche dish, leveling the top.
Baking
  1. Bake for 35 to 45 minutes until firm in the center. If the top browns too much, cover loosely with aluminum foil.
  2. Once done, cool for at least 10-15 minutes before serving. Optionally, loosen edges with a butter knife and flip onto a plate.
Serving
  1. Slice and serve warm, optionally topped with creamy avocado and a drizzle of sriracha.

Notes

Store leftovers in an airtight container in the fridge for up to 4-5 days. Freeze for 2-3 months. Reheat gently.