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    You are at:Home»Dairy-Free Recipes»Breakfast»Vegan Tofu Frittata with Spinach or Other Vegetables for Any Day Brunch

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

    4
    By Alisa Fleming on July 11, 2020 Breakfast, Dairy-Free Recipes

    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)
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    This healthy, eggless brunch dish is quite versatile. You can substitute other vegetables, and even add spices or peppers.
    Author: Hannah Kaminsky
    Recipe type: Breakfast
    Cuisine: American
    Serves: 3 to 4 servings.
    Ingredients
    • 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
    Instructions
    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.
    3.5.3229

    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

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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.

    4 Comments

    1. Johanne Beaulieu on September 28, 2019 9:59 am

      My package of silken tofu is only 300 grams. Is that okay for this recipe?

      Reply
      • Alisa Fleming on September 29, 2019 12:44 am

        I think the one used here was 12-ounces, 350 grams, so you might need to add a little more. It might be a little strong otherwise.

        Reply
    2. Di on February 1, 2019 10:41 am

      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. ?

      Reply
      • Alisa Fleming on February 5, 2019 9:49 am

        Marvelous! Love your swap ideas – thank you for sharing!

        Reply

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