Vegan Tofu Frittata with Spinach or Other Vegetables for Any Day Brunch


This easy, healthy vegan tofu frittata recipe was shared with us by my good friend Hannah at Bittersweet Blog. It’s a wonderful brunch dish that’s healthy, plant-based, cheeseless, eggless, gluten-free, and even oil-free. It’s also very quick and easy to make! You probably even have all of the ingredients on hand.

Hannah doesn’t specify firm or extra-firm tofu, but we recommend extra-firm if you want it to set more firmly. However, firm should work for you in a pinch.

Vegan Tofu Frittata Recipe with Spinach or Other Vegetables. Healthy, plant-based, dairy-free, egg-free, cheeseless, gluten-free, nut-free, and even oil-free!

Special Diet Notes: Vegan Tofu Frittata

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, grain-free, nut-free, peanut-free, vegan, plant-based, oil-free, sugar-free, and vegetarian.

Vegan Tofu Frittata (with Spinach or Other Vegetables)
Prep time
Cook time
Total time
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.

More Eggless Vegan Brunch Dishes

Tofu Benedict with Vegan Hollandaise Sauce

Tofu Benedict with Vegan Hollandaise Sauce and Homemade English Muffins

Lazy Day Vegan Crepes with Homemade Chocolate Hazelnut Spread

Vegan Crepes

Vegan Quiche

Vegan Quiche Recipe + More Nutritional Yeast Recipes

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I used this recipe as a base but swapped leeks and red peppers for the spinach (fried them up with the onions). Really like it with salad. Thank you – my first try with silken tofu and it was a success. ?

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