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Delicious vegan frittata loaded with fresh vegetables and herbs

Vegan Frittata

This Vegan Frittata is a nourishing and naturally gluten-free dish made with firm tofu, vegetables, and nutritional yeast, offering a creamy, egg-like texture that's perfect for breakfast, brunch, or light dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Main Dish
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Essentials
  • 14 ounces firm tofu, cubed Use plain, gluten-free tofu.
  • 1 tablespoon cornstarch Choose certified gluten-free cornstarch.
  • 2 tablespoons nutritional yeast flakes Check for gluten-free certification.
  • 1/4 teaspoon turmeric For color and flavor.
  • 1/2 teaspoon onion powder For consistent flavor.
  • 1/2 teaspoon garlic powder Adds depth of flavor.
  • 3/4 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black salt (optional) Adds an eggy sulfur note.
  • 2 tablespoons soy milk Use plain, unsweetened and gluten-free.
  • 1 tablespoon olive oil For sautéing vegetables.
  • 1 medium onion, chopped Sauté for sweetness.
  • 1 teaspoon crushed garlic Fresh garlic for aroma.
  • 2 1/2 cups cremini mushrooms, sliced Adds savory richness.
  • 1 medium red bell pepper, chopped For color and sweetness.
  • 3 cups baby spinach, chopped Adds nutrients and color.
Optional Add-ons
  • Fresh herbs (parsley, chives, basil) Add before serving.
  • Sliced olives or capers For briny contrast.
  • Roasted red peppers For added sweetness.
  • Dairy-free cheese (certified gluten-free) For a melty top.

Method
 

Preheat and Prep
  1. Preheat your oven to 350°F (175°C). Lightly oil an 8-9 inch round baking dish or an 8x8 inch square baking dish.
Make the Tofu Base
  1. Drain the tofu and press gently to remove excess moisture. Cube it and place it in a food processor.
  2. Add cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, and black salt to the processor. Pour in soy milk and blend until smooth.
  3. Set the blended tofu mixture aside.
Sauté the Aromatics
  1. Warm olive oil in a skillet over medium heat. Add chopped onion and crushed garlic, sauté for 4-6 minutes until translucent.
Cook the Vegetables
  1. Add sliced mushrooms and chopped bell pepper to the skillet and sauté for another 5-7 minutes.
  2. Add chopped spinach and cook until wilted, about 1-2 minutes.
Combine and Transfer
  1. Fold the tofu mixture into the sautéed vegetables. Adjust seasoning as desired.
  2. Transfer the mixture to the prepared baking dish.
  3. Decorate with sundried tomatoes and sliced red onion if desired.
Bake
  1. Bake in the preheated oven for about 40 minutes, or until firm and lightly golden.
  2. Let cool for 10 minutes before slicing.

Notes

Ensure all ingredients are gluten-free; clean surfaces and utensils to avoid cross-contact.