Tofu Frittata

This Tofu Frittata has completely changed my brunch game and made weekend cooking so much easier! I love how these simple ingredients create such a satisfying dish that works for breakfast, lunch, or dinner. You could make it ahead of time and then just reheat slices throughout the week for quick meals. It has some amazing vegetables and also uses vegan cheese, but we think the tofu base is what makes it truly special.

What Is a Tofu Frittata?

A tofu frittata is a plant-based version of the classic Italian egg dish. Instead of eggs, I use crumbled tofu seasoned with tamari and nutritional yeast to create a similar texture and flavor. The tofu acts as a protein-rich base that holds all the vegetables together when baked. Unlike traditional frittatas that start on the stovetop and finish in the oven, this version goes straight into a baking dish, making it much easier to prepare!

Why You’ll Love This Vegan Frittata

I make this frittata when I want something hearty but healthy that feeds a crowd. The combination of colorful vegetables makes it visually stunning and nutritionally packed. It’s much easier than making individual portions, and you can customize it with whatever vegetables you have on hand. Plus, it keeps well in the fridge, so I often make it on Sunday and eat it throughout the week. The texture is surprisingly similar to a traditional frittata, but it’s completely plant-based!

Ingredients You’ll Need for Tofu Frittata

• 3 cups chopped broccoli
• 1 ½ cups chopped carrots
• 2 cups chopped red pepper (about 1 large red pepper)
• 14 ounces firm tofu, drained
• 1 ½ tablespoon low sodium gluten-free tamari
• 1 tablespoon finely chopped serrano pepper (about ½ of a serrano)
• ½ cup shredded vegan cheddar (I used Follow Your Heart Vegan Cheddar)
• Salt and pepper to taste
• 6 slices tomato (optional)
• Coconut oil spray (optional)

How to Make a Tofu Frittata

Making this frittata is straightforward, but I’ll walk you through each step:

1. Prep your oven: Preheat to 350°F.
2. Steam the vegetables: Steam the chopped broccoli, carrots, and red pepper until they’re tender but still have a slight bite. This usually takes about 8-10 minutes.
3. Cool and process vegetables: Let the steamed vegetables cool completely, then pulse them in a food processor until you get a fine, uniform consistency. Don’t over-process – you want small pieces, not mush! Set aside.
4. Prepare the tofu mixture: In the same food processor (no need to clean it), combine the drained tofu, tamari, chopped serrano pepper, vegan cheddar, salt, and pepper. Process until the mixture is well combined and has a scrambled egg-like texture.
5. Combine everything: In a large bowl, mix the processed tofu mixture with the processed vegetables until evenly distributed.
6. Prepare the baking dish: You can spray a casserole dish with coconut oil, but I usually find it’s not necessary since the mixture doesn’t stick much.
7. Assemble and bake: Spread the tofu and vegetable mixture evenly in your casserole dish. If using tomato slices, arrange them on top for extra flavor and color.
8. Bake: Place in the preheated oven and bake for 40 minutes until the top is lightly golden and the frittata feels set when you gently shake the dish.
9. Cool and serve: Let it cool for about 5 minutes before slicing and serving.

Tofu Frittata Variations and Add-Ins

This recipe is incredibly versatile! Here are some of my favorite ways to switch it up:

• Mediterranean style: Add sun-dried tomatoes, olives, and fresh basil
• Southwestern twist: Include corn, black beans, and diced jalapeños
• Mushroom lovers: Sauté mushrooms and add them to the vegetable mix
• Green goddess: Use spinach, asparagus, and fresh herbs like dill or parsley
• Cheesy upgrade: Try different vegan cheeses like cashew mozzarella or nutritional yeast for a cheesier flavor
• Protein boost: Add cooked chickpeas or white beans for extra protein
• Spice it up: Include curry powder, turmeric, or smoked paprika for different flavor profiles

Tips for the Best Eggless Frittata

After making this many times, I’ve learned some tricks that make a huge difference:

• Make sure your tofu is well-drained – press it between paper towels to remove excess moisture for the best texture
• Don’t skip steaming the vegetables first – raw vegetables will release too much water during baking
• Let the steamed vegetables cool completely before processing to avoid creating a mushy texture
• The serrano pepper adds great flavor, but adjust the amount based on your heat tolerance
• For the fluffiest texture, don’t over-process the tofu – you want it crumbly, not smooth
• If your mixture seems too wet, add a tablespoon of chickpea flour to help bind everything together

What to Eat with Tofu Frittata

I love serving this frittata in thick slices with a simple side salad and some crusty bread. For brunch, it pairs wonderfully with roasted potatoes or fresh fruit. You can also serve it at room temperature, which makes it great for picnics or potluck gatherings. I sometimes drizzle it with hot sauce or serve it with a dollop of vegan sour cream. For a more substantial meal, serve it alongside some sautéed greens or a warm grain salad.

How to Store and Reheat Tofu Frittata

This frittata keeps beautifully in the refrigerator for up to 5 days in an airtight container. I usually slice it into portions before storing for easy grab-and-go meals. To reheat, you can warm individual slices in the microwave for 30-60 seconds, or reheat larger portions in a 300°F oven for about 10 minutes. It also tastes great cold! For longer storage, you can freeze slices wrapped individually in plastic wrap for up to 2 months – just thaw overnight in the fridge before reheating.

Tofu Frittata FAQs

Can I use silken tofu instead of firm tofu?
I don’t recommend silken tofu for this recipe as it’s too soft and watery. Firm or extra-firm tofu gives you the best texture.

What if I don’t have tamari?
You can substitute soy sauce, but use a bit less since it’s saltier than tamari. Coconut aminos also work for a soy-free option.

Can I make this without a food processor?
Yes! You can mash the tofu with a fork and finely chop the steamed vegetables by hand. The texture will be slightly different but still delicious.

Is this recipe gluten-free?
Yes, as long as you use gluten-free tamari or coconut aminos instead of regular soy sauce.

Can I make mini frittatas instead?
Absolutely! Divide the mixture among a muffin tin and bake for about 20-25 minutes. These make great individual portions.

How do I know when it’s done?
The frittata should feel set when you gently shake the dish, and the top should be lightly golden. A knife inserted in the center should come out clean.

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