Vegan Tofu Frittata (with Spinach or Other Vegetables)
Prep time
Cook time
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This healthy, eggless brunch dish is quite versatile. You can substitute other vegetables, and even add spices or peppers.
Recipe type: Breakfast
Cuisine: American
Serves: 3 to 4 servings.
  • 1 (12-ounce) package silken tofu (firm or extra-firm)
  • 1 tablespoon soy sauce or gluten-free tamari
  • 1 tablespoon nutritional yeast
  • 1 teaspoon spicy mustard
  • 1 teaspoon lemon juice
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground turmeric
  • 1½ cups cooked or thawed frozen spinach or other cooked vegetables
  • ½ medium onion
  • 3 cloves garlic, minced
  1. Preheat your oven to 400°F and grease an 8-inch cake pan or oven-safe skillet.
  2. Place the tofu, soy sauce, nutritional yeast, mustard, lemon juice, thyme, and turmeric in your blender or food processor. Puree until very smooth. It should look a bit like frittata mousse.
  3. In a small skillet over medium-low heat, saute your onions until translucent. Throw in the garlic, and cook for another minute. Remove from the heat, and stir the onion, garlic, and spinach or other vegetables into the tofu mixture.
  4. Pour the tofu mixture into your prepared pan and even it out.
  5. Bake for 25 to 30 minutes, or until set. Optionally broil the top for a couple minutes to brown it.
  6. Let cool for a few minutes before slicing.
Recipe by Go Dairy Free at