Go Back
+ servings
Vegan Tofu Frittata >> Dianne's Vegan Kitchen

Vegan Tofu Frittata

Yields 4 servings
Author Dianne Wenz


  • 1 tablespoon olive oil
  • 1 small red onion diced
  • 1 zucchini diced
  • 6-8 crimini mushrooms chopped
  • 1 16-ounce package firm or extra firm tofu drained and pressed
  • 3 tablespoons nutritional yeast
  • 1/4 cup non-dairy milk
  • 1 tablespoon cornstarch
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon tumeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon red pepper flakes optional
  • sea salt
  • pepper
  • 1 tomato diced
  • 2 scallions chopped
  • 1/4 cup kalamata olives chopped


  1. Preheat oven to 375 and lightly grease a small casserole dish.
  2. Heat the oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes, until it softens. Add the mushrooms and zucchini and cook for about 5 more minutes, until the vegetables become soft. Season with a little salt and pepper.
  3. In a food processor, mix together the tofu, non-dairy milk, nutritional yeast, cornstarch, basil, turmeric, cumin, 1/4 teaspoon of sea salt, a few pinches of black pepper and the red pepper flakes, if you’re using them. Process until smooth.
  4. Fold the vegetables into the tofu mixture and spread into the casserole dish. Top with the chopped tomato, scallions and olives.
  5. Bake for 40 – 45 minutes, until the frittata is firm and golden brown.
  6. Slice and serve!