Eggless Vegan Frittata

Featured in Dr. Jinan Banna’s recent collection of healthy brunch ideas, this savory breakfast dish is a great prep-ahead option for busy weekday breakfasts. It is rich in flavor, easy to take on the go, high in protein (thank you, tofu!) and rich in micronutrients from the vegetables. If preparing for an infant under the age of 12 months, consider omitting the soy sauce and salt. Cook in a cast iron pan to help boost iron intake!

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Eggless Vegan Frittata Recipe

Eggless Vegan Frittata

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Yield: 6 (3-in. slices) ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Malina Malkani

Prep time: 15 MinTotal time: 15 Min

This Eggless Vegan Frittata is a savory breakfast dish that is nutrient-rich, bursting with flavor, and high in protein. If preparing for an infant under the age of 1, consider omitting the soy sauce and salt to help keep sodium intake low. Cook in a cast iron pan for a boost in iron intake! Please consider leaving a review! Your feedback helps more people find my recipes. Many thanks! This recipe may contain affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).

Ingredients US Metric

Tofu Egg

• 1 block (14 ounces) extra firm tofu
• 3 tablespoons nutritional yeast
• 2 tablespoons of your favorite unsweetened, plain plant-based milk
• 1 tablespoon cornstarch/arrowroot starch
• 1 teaspoon garlic powder
• 1 teaspoon soy sauce
• ¾ Kosher teaspoon salt
• ½ teaspoon onion powder
• Dash of turmeric powder (for color)

Vegetable Filling

• 2 tablespoons avocado oil
• ½ large finely diced onion
• 2 ½ cups (11 ½ ounces) finely minced cremini mushrooms
• ½ large finely diced red bell pepper
• 1 teaspoon dried Italian herb seasoning
• ¼ teaspoon Kosher salt
• ¼ teaspoon black pepper
• 2 cups (9 ounces) finely chopped baby spinach

InstructionsFahrenheitCelsius

1. Preheat the oven to 350°F.
2. Combine all “tofu egg” ingredients into a food processor or a high-speed blender. Blend until thick, smooth, and creamy.
3. Heat a cast iron skillet over medium heat and add the avocado oil. Once the oil starts to shimmer, sauté the onion until translucent, about 3-5 minutes.
4. Add cremini mushrooms to skillet and sauté until mushrooms have decreased in size, about 5-10 minutes.
5. Add red bell pepper to the skillet and sauté until softened, about 3-5 minutes.
6. Season with Italian herb seasoning, salt, and pepper.
7. Add the baby spinach and cook until wilted.
8. Turn off the heat and add the “tofu egg” mixture to the cast iron skillet. Mix until evenly combined, spreading the frittata mixture throughout the pan with a rubber spatula until the surface is even.
9. Bake in the oven until firm and lightly browned on top, about 35 minutes.
10. Cool on the stovetop in the pan for 10-20 minutes before serving.

Notes

• Store frittata in an airtight container for up to 5 days in the refrigerator.



Thank you for my intern, Daniella Durant (@nutritionbydaniella) for her contributions to this recipe!

Nutrition Facts

Calories

119

Fat

6 g

Sat. Fat

1 g

Carbs

9 g

Fiber

2 g

Net carbs

6 g

Sugar

3 g

Protein

8 g

Sodium

206 mg

Cholesterol

0 mg

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https://www.malinamalkani.com/recipes/eggless-vegan-frittata

Baby-friendly tofu frittata, eggless, vegetable filling of spinach, mushrooms., onion, and red bell pepper

Breakfast, Baby-friendly, Vegan, Vegetarian

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