• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dianne's Vegan Kitchen
  • Home
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact Me
menu icon
go to homepage
search icon
Homepage link
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Vegan Recipes

    Vegan Tofu Frittata

    Published: Mar 14, 2021 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

    • Share
    • Tweet
    Jump to Recipe - Print Recipe
    Tofu Frittata slice with tomatoes and with text overlay
    close up with frittata with tomatoes and mushrooms with text overlay
    Tofu Frittata slice with text overlay
    Tofu Frittata with text overlay

    Vegan Tofu Frittata is the perfect dish for Sunday brunch! It's also a great meal to serve for breakfast on holidays. Serve it on Easter, Mother's Day, Christmas, New Year's Day, or anything you're craving a savory brunch dish! It's easily doubled, if you're having guests. This easy recipe is vegan and gluten-free.

    Tofu Frittata with text overlay
    close up of Tofu Frittata with tomatoes, onion, mushrooms, and parsley

    Tofu Frittata

    I love breakfast food. I'm a firm believer in Ron Swanson's philosophy that "there has never been a sadness that can't be cured by breakfast food." Brunch is really the greatest invention, because it's a great excuse to eat breakfast food for lunch. And of course, brinner is pure genius.

    slice of frittata with tomatoes

    When it comes to breakfast foods, I opt for savory dishes over sweet ones. I'd rather eat a tofu scramble than a pancake, and I prefer avocado toast instead of waffles. Tofu frittatas are the ultimate in savory breakfast fare. They're super easy to make, easy to customize, and super satisfying.

    casserole dish with zucchini, mushrooms, onion, tomatoes, and scallions

    Vegan Frittata is a favorite dish for holiday breakfasts in my house. I like to assemble it the it the night before and leave it in the fridge overnight. In the morning, I pop it in the oven let it cook while I enjoy a cup of tea. It's ready to eat when I am! It pairs perfectly with home fries or roasted potatoes.

    tofu press

    Prepare Your Tofu

    Make sure you press your tofu to remove the excess water before using it in this recipe. To do this, wrap your tofu in a towel and put something heavy on top of it, such as a cast iron pan or a cutting board topped with a few cans of beans. If you give yourself enough time in advance, you can wrap your tofu in a towel and place it in the fridge for a few hours or overnight. There’s no need to place anything heavy on top of it, as the towel will absorb the excess liquid over time. You can also use a tofu press, such as the TofuXpress, if you have one.

    Ingredients

    How to Make Tofu Frittata

    This dish is super easy to make!

    • First you sauté your onion. Then you add the mushrooms and zucchini.
    • While the vegetables are cooking, you place the tofu, non-dairy milk, nutritional yeast, and spices in a food processor and mix until smooth.
    • Thank you fold the vegetables into the tofu and pour the mixture into a small casserole dish.
    • You bake your frittata for 40 to 45 minutes, and allow it to sit for a few more minutes before you slice it.
    cooking collage

    How to Customize your Vegan Tofu Frittata

    It's easy to change things up and make this recipe your own!

    • You can swap out the mushroom and zucchini for different vegetables. Try broccoli, spinach, and bell peppers.
    • If you'd like a quiche, you can pour the mixture into a pie crust. Bake it for the same amount of time.
    slice of frittata with tomatoes and mushrooms
    Tofu Frittata in casserole dish with tomatoes, zucchini, and mushrooms
    Subscribe banner horizontal
    slice of tofu frittata with tomatoes

    Vegan Tofu Frittata

    Dianne
    Vegan Tofu Frittata is the perfect dish for Sunday brunch! It's also a great meal to serve for breakfast on holidays. Serve it on Easter, Mother's Day, Christmas, New Year's Day, or anything you're craving a savory brunch dish!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 55 minutes mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 4 servings
    Calories 225 kcal

    Ingredients
      

    • 1 tablespoon olive oil
    • 1 small red onion diced (about 1 cup)
    • 1 zucchini diced
    • 3 ounces crimini mushrooms chopped (6 to 8 mushrooms)
    • 1 14-ounce package extra firm tofu drained and pressed
    • 3 tablespoons nutritional yeast
    • ¼ cup unsweetened, plain non-dairy milk
    • 1 tablespoon cornstarch
    • ½ teaspoon dried basil
    • ¼ teaspoon turmeric
    • ½ teaspoon cumin
    • ½ teaspoon sea salt
    • ¼ teaspoon red pepper flakes optional
    • ¼ teaspoon pepper
    • 1 tomato diced
    • 2 scallions chopped
    • ¼ cup kalamata olives chopped

    Instructions
     

    • Preheat oven to 375°F and lightly oil a small casserole dish.
    • Heat the oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until it softens. Add the mushrooms and zucchini and cook for about 5 more minutes, until the vegetables become soft.
    • In a food processor, mix together the tofu, non-dairy milk, nutritional yeast, cornstarch, basil, turmeric, cumin, sea salt, black pepper, and red pepper flakes, if you’re using them. Process until smooth.
    • Fold the vegetables into the tofu mixture and spread into the casserole dish. Top with the chopped tomato, scallions and olives.
    • Bake for 40 to 45 minutes, until the frittata is firm and golden brown.
    • Allow your frittata to rest for about 5 minutes before slicing and serving.
    Calories: 225kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    slice of tofu frittata with tomatoes

    Other brunch recipes you might enjoy include:

    • Spinach Mushroom Quiche
    • Tex-Mex Scrambled Tofu
    • No-Huevos Rancheros from Chloe Flavor
    • Tofu Benedict
    pouring hollandaise over benedict
    « Vegan Tamale Pie with Tempeh & Salsa Verde
    10 Reasons to Eat Your Greens »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

    Subscribe banner horizontal

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Dianne in Kitchen

    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

    More about me →

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    The Big Book of Vegan Cooking

    Eating Vegan

    Truly Healthy Vegan Cookbook by Dianne Wenz

    Footer

    ↑ back to top

    About

    • Meet Dianne
    • Privacy Policy
    • Disclaimer

    Updates

    • Get Updates from Dianne

    Contact

    • Contact
    • Health Coaching
    • Partner With Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead Privacy Policy