Name: Vegan Frittata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 14 ounces firm tofu, cubed; 1 tablespoon cornstarch; 2 tablespoons nutritional yeast flakes; 1/4 teaspoon turmeric; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 3/4 teaspoon salt (adjust to taste); 1/2 teaspoon black salt (optional); 2 tablespoons soy milk; 1 tablespoon olive oil; 1 medium onion, chopped; 1 teaspoon crushed garlic; 2 1/2 cups cremini mushrooms, sliced; 1 medium red bell pepper, chopped; 3 cups baby spinach, chopped; Optional add-ons: sundried tomatoes, red onion, flax meal, hemp seeds, cooked chickpeas, smoked paprika, or fresh herbs

Jump to Recipe·Print Recipe

Last updated on February 3, 2026

Do you ever crave a warm, comforting brunch that feels like a Sunday morning even on a Tuesday? I remember one blustery afternoon when I came home hungry and ended up making this Vegan Frittata on a whim—by the time it came out, the whole apartment smelled like a cozy little café. If you’re a beginner who worries about tricky techniques like custards or perfect timing, this recipe is forgiving and simple, and I promise it won’t judge your first attempt. For a sweet finish to a relaxed brunch spread, I sometimes pair it with a batch of healthy vegan pumpkin brownies when I want something chocolatey on the side.

A Quick Look at This Vegan Frittata Recipe

This Vegan Frittata is built on creamy firm tofu and a colorful mix of mushrooms, red pepper, and spinach. It’s seasoned with nutritional yeast and turmeric for that savory, slightly egg-like flavor, and bakes into a satisfying, sliceable dish. One big benefit is that it’s high in plant protein and makes a great make-ahead meal for busy mornings or casual gatherings. It’s ideal for home cooks—beginners will appreciate how forgiving the steps are, and experienced cooks will love how easy it is to customize. Keep reading to see how simple swaps and little tips can make this your go-to savory brunch centerpiece.

Ingredients You’ll Need for Vegan Frittata

Essentials

14 ounces firm tofu, cubed — This is the base that gives body and protein.
1 tablespoon cornstarch — Helps the tofu set and gives a firm, sliceable texture.
2 tablespoons nutritional yeast flakes — Adds savory, cheesy depth.
1/4 teaspoon turmeric — For color and a touch of warmth.
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon salt — Season to taste; I usually start here and adjust after baking.
1/2 teaspoon black salt (optional) — Kala namak gives an eggy sulfur note if you like that.
2 tablespoons soy milk — To help blend the tofu smoothly.
1 tablespoon olive oil — For sautéing the vegetables.
1 medium onion, chopped — Sweetness and moisture.
1 teaspoon crushed garlic — Fresh is best for aroma.
2 1/2 cups cremini mushrooms, sliced — Meaty texture and umami.
1 medium red bell pepper, chopped — Color and mild sweetness.
3 cups baby spinach, chopped — Brightness and nutrients.

Optional add-ons

Sundried tomatoes, chopped — Tangy pops of flavor on top or folded in.
Red onion, thinly sliced — For a sharp, crisp bite on top.
Flax or chia meal — If you want a slightly firmer texture, a tablespoon mixed in is fine.
Hemp seeds or sunflower seeds — For a nutty crunch when sprinkled on top.
Cooked chickpeas — Folded in for extra protein and chewiness.
Smoked paprika or chipotle powder — For smokiness and a gentle kick.
Fresh herbs: parsley, chives, or dill — Bright finishing flavors.
Vegan grated cheese or plant-based feta — Sprinkle on top during the last few minutes of baking.
Kale or Swiss chard — Can swap or mix with spinach for heartier greens.

Substitutions and shortcuts

Tofu: If you can’t find firm tofu, extra-firm works best. Silken tofu will be too soft unless you press and bake it into a firmer form first.
Cornstarch: Arrowroot or tapioca starch can substitute in equal measure.
Nutritional yeast: Use a teaspoon of miso paste thinned in soy milk as an alternative for umami if needed, but reduce added salt.
Soy milk: Any unsweetened plant milk works—pea milk or oat milk are fine. Avoid sweetened varieties.
Cremini mushrooms: White button or shiitake are acceptable swaps. If using dried mushrooms, rehydrate and drain.
Olive oil: Use a neutral oil like avocado or sunflower if you prefer.
Quick shortcut: Use pre-sliced mushrooms and pre-chopped onions/peppers from the store to cut prep time down by half.
Make-ahead: You can blend the tofu mixture a day ahead and store it in the fridge; sauté the veggies just before assembling and bake.

How to Make Vegan Frittata Step-by-Step

This section walks you through each step as if we were cooking together. I’ll keep the instructions clear and slow-paced so you can feel confident.

Step 1 — Preheat and prepare your pan

Preheat your oven to 350°F (175°C). While the oven warms, grease an 8- or 9-inch pie dish or place a bit of oil in an oven-safe skillet. I like to use an oven-safe cast-iron skillet because it gives a nice edge and it’s easy to move from stove to oven. Make sure the dish is evenly coated so the frittata releases easily after baking.

Step 2 — Blend the tofu filling until silky

Drain the tofu and pat it dry with a towel. Cut into cubes and add to a high-speed blender or food processor. Add 1 tablespoon cornstarch, 2 tablespoons nutritional yeast, 1/4 teaspoon turmeric, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 2 tablespoons soy milk. If you’re using black salt (kala namak) for an eggy flavor, add up to 1/2 teaspoon now. Blend until completely smooth and creamy—stop and scrape down the sides a couple of times to make sure there are no lumps. The texture should be thicker than pancake batter but pourable.

Tip: If your blender struggles, pulse and then stir with a spatula and blend again. It’s okay if it’s a little thicker—cornstarch will help it set.

Step 3 — Sauté the aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped medium onion and sauté until translucent, about 5–7 minutes, stirring occasionally. Next, add 1 teaspoon crushed garlic and cook for another minute, just until fragrant. Keep the heat moderate so the garlic doesn’t burn; burned garlic tastes bitter and can throw off the whole dish.

Step 4 — Cook the mushrooms and bell pepper

Add the sliced cremini mushrooms (about 2 1/2 cups) and the chopped red bell pepper to the skillet. Stir and cook until the mushrooms release their moisture and become tender and the peppers soften—about 6–8 minutes. If the pan gets dry, add a splash of water instead of more oil to keep it light. Season the vegetables lightly with a pinch of salt and, if you like, a sprinkle of black pepper or smoked paprika.

Step 5 — Wilt the greens

Stir in the chopped baby spinach (about 3 cups). It will look like a lot at first but will quickly collapse down. Cook just until wilted—1–2 minutes—then turn off the heat. If you’re using kale or Swiss chard instead, sauté a minute or two longer until tender. Taste a small spoonful and adjust seasoning if it needs a bit more salt or a twist of lemon.

Step 6 — Combine tofu mixture with vegetables

Pour the blended tofu mixture into the skillet with your sautéed vegetables, or if your skillet is oven-safe, fold the mixture gently into the vegetables right in the pan; otherwise, combine everything in your prepared pie dish. Mix gently so the vegetables are evenly distributed without over-mixing; you want some texture contrast.

If you’re adding extras like cooked chickpeas, hemp seeds, or a sprinkle of flax meal for firming, fold them in now. If you prefer a smoky flavor, sprinkle 1/2 teaspoon smoked paprika or chipotle powder across the top or fold it into the mix.

Step 7 — Top and bake

Pour the mixture into the greased 8- or 9-inch dish if you haven’t been using a skillet. Smooth the top with a spatula. Add optional toppings, such as chopped sundried tomatoes and thinly sliced red onion, or scatter a light sprinkle of vegan grated cheese or plant-based feta if you’re using it. Bake in the preheated oven for about 40 minutes, or until the center is set and the top is slightly golden. The edges should pull away from the pan a little—use that as your cue that it’s done.

Tip: If the top is browning too quickly, lay a piece of foil loosely over the dish for the last 10–15 minutes.

Step 8 — Cool and slice

Once out of the oven, let the frittata cool for about 10 minutes before slicing. This rest time helps the texture firm up so slices hold together nicely. Serve warm, at room temperature, or even chilled—this dish is flexible. I like to garnish with chopped fresh parsley or chives right before serving for a bright finish.

Common Mistakes to Avoid

This recipe is very forgiving, but a few common missteps can change the result. Below are the things I’ve learned from my own kitchen trials—simple fixes so your first (or fifteenth) frittata is a success.

Mistake 1: Not pressing or draining the tofu

If your tofu is wet, the frittata can turn out watery rather than firm. I press mine lightly with a towel for a few minutes, or let it sit in a strainer while you prep the other ingredients. With firm or extra-firm tofu this is less of an issue, but a quick pat-dry makes blending easier and yields a better texture.

Mistake 2: Overcooking the vegetables

Soggy vegetables can make the frittata dense and limp. Sauté mushrooms and peppers until they’re just tender and let spinach wilt only briefly. Slightly undercooking the veg ensures they finish in the oven without releasing too much moisture.

Mistake 3: Skipping the cornstarch or proper binding

Cornstarch plays a quiet but important role in helping the mixed tofu “custard” set. If you omit it, the frittata may be softer and harder to slice neatly. If you need a gluten-free option, cornstarch, arrowroot, or tapioca starch will all do the job.

Serving Suggestions for Vegan Frittata

This frittata is a lovely centerpiece for breakfast, brunch, or a cozy dinner. It pairs well with simple, fresh sides that complement its savory depth without overshadowing it.

Light seasonal salad

A crisp salad of mixed greens, thinly sliced cucumber, and a lemon-tahini dressing cuts through the richness and adds a bright contrast. I toss arugula with a squeeze of lemon and a drizzle of olive oil when I want simplicity.

Hearty grain or toast

Serve slices on thick toasted sourdough or beside a bowl of warm farro or quinoa tossed with herbs. Whole-grain toast with smashed avocado is a favorite casual pairing—add a sprinkle of hemp seeds for texture.

Cozy bowl of soup

On chilly days I like a slice of this frittata with a small bowl of tomato-basil soup or roasted red pepper soup. The combination feels like a warm hug—satisfying and nourishing without being heavy.

Conclusion

I love how this Vegan Frittata manages to be both comforting and practical—easy enough for weeknight dinners, pretty enough for guests, and forgiving enough for first-timers. If you want a reference or a slightly different take on this idea, I found an enjoyable version online that inspired me when I first started adapting tofu into savory bakes: Vegan Frittata. Give it a whirl, and don’t be afraid to make it your own—swap in greens you love, toss in leftover veggies from the fridge, or sprinkle on seeds for crunch. When you nail your first slice, pour yourself a cup of tea and enjoy the little victory.

FAQs About Vegan Frittata

Q1: How long does the Vegan Frittata keep in the fridge?
A1: I typically store leftover Vegan Frittata in an airtight container for up to 4 days. It’s great reheated gently in a low oven or microwave, and it also makes a tasty cold lunch.

Q2: Can I freeze this Vegan Frittata?
A2: Yes—you can freeze slices of the Vegan Frittata for up to 2 months. Wrap individual slices in parchment and place them in a freezer-safe container. Thaw overnight in the fridge and reheat slowly in the oven for best texture.

Q3: Is the Vegan Frittata suitable for meal prep?
A3: Absolutely. I often make a double batch and portion it into containers for breakfasts or lunches during the week. It’s satisfying, packed with protein from tofu, and pairs well with simple sides.

Q4: Can I make the Vegan Frittata gluten-free?
A4: Yes. The main binder here is cornstarch (or arrowroot), and none of the core ingredients contain gluten. Just make sure any added vegan cheese or store-bought sauces are labeled gluten-free.

Q5: How can I make my Vegan Frittata more flavorful if it seems bland?
A5: Taste the blended tofu mixture before baking and adjust the seasoning. Add more nutritional yeast for cheesiness, kala namak for an eggy note, a dash of smoked paprika for depth, or a spoonful of miso thinned into the soy milk for umami. Fresh herbs at the end always brighten flavors, too.

Vegan Frittata

A Quick Look at This Vegan Frittata Recipe