This vegan frittata is perfect for breakfast or brunch, and it’s made easily on a sheet pan! A tofu filling is loaded with burst tomatoes, caramelised onions and sautéed mushrooms for lots of flavour.
This vegan frittata is the savoury breakfast of my dreams! When I used to eat eggs, I loved quiche and frittatas. I knew I wanted the same taste and texture when I went vegan and yes, I have found it! First, it was my quiche muffins . Then my vegan quiche . Now? This vegan frittata recipe.
This is essentially a crustless quiche and it’s OH SO GOOD! It’s also so easy to make, friends. Just pour into your sheet pan, bake, slice and enjoy! It has the perfect taste, texture, and it’s so customisable.
Why You’ll Love This Vegan Frittata Recipe
- Amazingly delicious . Can you really make tofu into an egg substitute ?! If you’re feeling doubtful, one bite of this vegan frittata will make you a believer. This recipe is so delicious, with a texture that will really remind you of baked eggs.
- Packed with veggies and protein . There’s no better way to start the day! This is a breakfast that will fuel you through your morning and beyond.
- Great for meal prep . This vegan frittata is perfect for making on the weekend and enjoying for breakfast (or lunch!) all week long. It keeps well and can be enjoyed hot or cold.
Notes on ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Tofu – Always use medium, firm, or extra-firm tofu. Don’t use silken tofu.
- Nutritional yeast – Get the best quality you can find! Also ensure it’s the fortified one with B12 for extra nutrients.
- Fillings – I used mushrooms, spinach and tomatoes for my filling ingredients in this vegan frittata. Feel free to switch it up! You can add vegan cheese, meat replacements, and anything else you love! Just nothing too heavy that might sink.
- Turmeric – Don’t add too much or you’ll get a weird neon yellow colour! It’ll look light at first, but it gets more prominent as it bakes.
- Baking powder
- Black salt (kala namak) – This isn’t necessary, but it really brings out that authentic egg-y taste! If you have it use it, but it isn’t a deal breaker. A little goes a LONG way.
How to Make a Vegan Frittata
- Prepare . Grease a sheet pan with some vegan butter and set it aside. Press your tofu for at least 20 minutes and set it aside until you are ready for it. (I usually press the tofu while I’m prepping the veggies.)
- Caramelise the onions . In a pan over medium-high heat, heat 1 tablespoon of the coconut oil. Stir in the onions. Lower the heat to medium and cook the onions for 15 to 30 minutes, or until caramelised.
- Add the tomatoes and mushrooms . Add the extra oil, along with the tomatoes, garlic, and mushrooms. Bring the heat back up to medium-high and sauté for 15 minutes, stirring occasionally, until tomatoes are slightly broken down. Season with salt and pepper to taste.
- Wilt the spinach . Add the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- Make the tofu “egg” mixture . In a high powered blender , add the tofu, vegan milk, nutritional yeast , sea salt and black pepper, turmeric, baking powder and vegan Parmesan. (You can do this while the onions sauté to save time.) If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, about 2 to 3 minutes.
- Assemble . Add the tomato filling to your greased pan. Pour the tofu mixture over the tomato filling, and lightly stir them both together to combine.
- Bake . Tent with foil, and bake for 20 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the frittata is cooked through.
- Serve . Allow to cool for about 10 minutes, then cut and serve. Enjoy!
Tips for Success
- Grease the pan well . You don’t want your vegan frittata to be impossible to remove! Even with a nonstick sheet pan, I like to grease it with butter.
- Always press your tofu . Don’t skip pressing! This presses out the liquid from the tofu so it’s ready to absorb the flavour we’re adding to it. Learn more in my tofu 101 post .
- Blend until incredibly smooth . If you don’t have a high powered blender, blend it twice! You want it to be completely smooth, with no lumps at all.
- Switch up the veggies . This vegan frittata recipe can be adapted to whatever is in season. Brussels sprouts, butternut squash, zucchini, and kale would all be excellent.
How to Store Leftovers
Transfer leftovers to an airtight container in the refrigerator and store for 4 to 5 days. You can reheat the vegan frittata in the microwave, in a 350ºF oven, or eat it cold or room temperature.
Can I Freeze This Recipe?
This vegan frittata recipe freezes very well! Transfer it to an airtight container or freezer bag and freeze it for up to 3 months. Let it thaw in the refrigerator before reheating according to the instructions above.
More Vegan Breakfast Recipes
- Pumpkin Granola
- Overnight French Toast Casserole
- Avocado Toast
- Vegan Pancakes
- Vegan Waffles
Ingredients
- 2 pounds extra firm tofu , pressed (two blocks of tofu) (907g)
- 3 tablespoons oil , (42g)
- 1 medium white or red onion , sliced chopped in half (150g)
- 2 cups halved cherry tomatoes , (1 dry pint) (300g)
- 8 cloves garlic , minced (24g)
- 3 cups baby mushrooms , chopped ( 350g )
- sea salt and pepper to taste for the veggies
- 4 cups fresh spinach , chopped (120g)
- 2 cups vegan milk , any vegan milk works (480mL)
- 6 tablespoons nutritional yeast , (36g)
- 1 ½ teaspoon sea salt , (9g)
- ½ teaspoon ground black pepper , (1g)
- ½ teaspoon turmeric , for colour (1g)
- 1 teaspoon baking powder , (4g)
- 1 tablespoon vegan Parmesan cheese , (optional) (6g)
- Two pinches black salt kala namak , totally optional** ( .5g)
- 4 teaspoons dried chives or 3 tablespoons freshly chopped chives , (4g ) for dried chives, (9g) for fresh chives
Instructions
- Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it.
- Grease your 9×13 sheet pan with some vegan butter (on the wrapper or parchment paper) and set it aside. Press your tofu for at least 20 minutes and set aside until you are ready for it. I start this, then start on the rest of the recipe. By the time you’re ready for it the time would’ve elapsed.
- In a large pan over medium-high heat, heat 2 tablespoons of the oil. Add in the onions and stir to combine. Lower heat to medium-low and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often). Season lightly with sea salt.
- After the onions are cooked down, add in the last 1 tablespoon of oil and the tomatoes, garlic and mushrooms, stirring to coat in the oil. Bring heat back up to medium-high and sauté for 15 minutes, stirring occasionally, until tomatoes are slightly broken down. You should not have excess liquid in your veggies at this point. Season with salt and pepper to taste.
- Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- In a high powered blender, add the tofu, vegan milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder and vegan parmesan (optional). (You can do this while the onions sauté to save time.) If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, about 1 to 2 minutes. I pause, scrape down, and blend mine twice to ensure this.
- Add the tomato filling to your greased 9×13 pan. Pour the tofu mixture over the tomato filling, and lightly stir them both together to combine. Sprinkle the chives on top.
- Tent it with foil, and bake for 20 minutes. Gently remove the foil (there will be a lot of steam underneath it!), place back in the oven and bake for an additional 20 minutes until the top is golden brown and the frittata is cooked through.
- Allow to cool for about 10 minutes, then cut into and serve. Serve with extra chives on top. Enjoy!
Notes
This vegan frittata is perfect for breakfast or brunch, and it’s made easily on a sheet pan! A tofu filling is loaded with burst tomatoes, caramelised onions and sautéed mushrooms for lots of flavour.
This vegan frittata is the savoury breakfast of my dreams! When I used to eat eggs, I loved quiche and frittatas. I knew I wanted the same taste and texture when I went vegan and yes, I have found it! First, it was my quiche muffins . Then my vegan quiche . Now? This vegan frittata recipe.
This is essentially a crustless quiche and it’s OH SO GOOD! It’s also so easy to make, friends. Just pour into your sheet pan, bake, slice and enjoy! It has the perfect taste, texture, and it’s so customisable.
Why You’ll Love This Vegan Frittata Recipe
- Amazingly delicious . Can you really make tofu into an egg substitute ?! If you’re feeling doubtful, one bite of this vegan frittata will make you a believer. This recipe is so delicious, with a texture that will really remind you of baked eggs.
- Packed with veggies and protein . There’s no better way to start the day! This is a breakfast that will fuel you through your morning and beyond.
- Great for meal prep . This vegan frittata is perfect for making on the weekend and enjoying for breakfast (or lunch!) all week long. It keeps well and can be enjoyed hot or cold.
Notes on ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Tofu – Always use medium, firm, or extra-firm tofu. Don’t use silken tofu.
- Nutritional yeast – Get the best quality you can find! Also ensure it’s the fortified one with B12 for extra nutrients.
- Fillings – I used mushrooms, spinach and tomatoes for my filling ingredients in this vegan frittata. Feel free to switch it up! You can add vegan cheese, meat replacements, and anything else you love! Just nothing too heavy that might sink.
- Turmeric – Don’t add too much or you’ll get a weird neon yellow colour! It’ll look light at first, but it gets more prominent as it bakes.
- Baking powder
- Black salt (kala namak) – This isn’t necessary, but it really brings out that authentic egg-y taste! If you have it use it, but it isn’t a deal breaker. A little goes a LONG way.
How to Make a Vegan Frittata
- Prepare . Grease a sheet pan with some vegan butter and set it aside. Press your tofu for at least 20 minutes and set it aside until you are ready for it. (I usually press the tofu while I’m prepping the veggies.)
- Caramelise the onions . In a pan over medium-high heat, heat 1 tablespoon of the coconut oil. Stir in the onions. Lower the heat to medium and cook the onions for 15 to 30 minutes, or until caramelised.
- Add the tomatoes and mushrooms . Add the extra oil, along with the tomatoes, garlic, and mushrooms. Bring the heat back up to medium-high and sauté for 15 minutes, stirring occasionally, until tomatoes are slightly broken down. Season with salt and pepper to taste.
- Wilt the spinach . Add the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- Make the tofu “egg” mixture . In a high powered blender , add the tofu, vegan milk, nutritional yeast , sea salt and black pepper, turmeric, baking powder and vegan Parmesan. (You can do this while the onions sauté to save time.) If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, about 2 to 3 minutes.
- Assemble . Add the tomato filling to your greased pan. Pour the tofu mixture over the tomato filling, and lightly stir them both together to combine.
- Bake . Tent with foil, and bake for 20 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the frittata is cooked through.
- Serve . Allow to cool for about 10 minutes, then cut and serve. Enjoy!
Tips for Success
- Grease the pan well . You don’t want your vegan frittata to be impossible to remove! Even with a nonstick sheet pan, I like to grease it with butter.
- Always press your tofu . Don’t skip pressing! This presses out the liquid from the tofu so it’s ready to absorb the flavour we’re adding to it. Learn more in my tofu 101 post .
- Blend until incredibly smooth . If you don’t have a high powered blender, blend it twice! You want it to be completely smooth, with no lumps at all.
- Switch up the veggies . This vegan frittata recipe can be adapted to whatever is in season. Brussels sprouts, butternut squash, zucchini, and kale would all be excellent.
How to Store Leftovers
Transfer leftovers to an airtight container in the refrigerator and store for 4 to 5 days. You can reheat the vegan frittata in the microwave, in a 350ºF oven, or eat it cold or room temperature.
Can I Freeze This Recipe?
This vegan frittata recipe freezes very well! Transfer it to an airtight container or freezer bag and freeze it for up to 3 months. Let it thaw in the refrigerator before reheating according to the instructions above.
More Vegan Breakfast Recipes
- Pumpkin Granola
- Overnight French Toast Casserole
- Avocado Toast
- Vegan Pancakes
- Vegan Waffles
Ingredients
- 2 pounds extra firm tofu , pressed (two blocks of tofu) (907g)
- 3 tablespoons oil , (42g)
- 1 medium white or red onion , sliced chopped in half (150g)
- 2 cups halved cherry tomatoes , (1 dry pint) (300g)
- 8 cloves garlic , minced (24g)
- 3 cups baby mushrooms , chopped ( 350g )
- sea salt and pepper to taste for the veggies
- 4 cups fresh spinach , chopped (120g)
- 2 cups vegan milk , any vegan milk works (480mL)
- 6 tablespoons nutritional yeast , (36g)
- 1 ½ teaspoon sea salt , (9g)
- ½ teaspoon ground black pepper , (1g)
- ½ teaspoon turmeric , for colour (1g)
- 1 teaspoon baking powder , (4g)
- 1 tablespoon vegan Parmesan cheese , (optional) (6g)
- Two pinches black salt kala namak , totally optional** ( .5g)
- 4 teaspoons dried chives or 3 tablespoons freshly chopped chives , (4g ) for dried chives, (9g) for fresh chives
Instructions
- Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it.
- Grease your 9×13 sheet pan with some vegan butter (on the wrapper or parchment paper) and set it aside. Press your tofu for at least 20 minutes and set aside until you are ready for it. I start this, then start on the rest of the recipe. By the time you’re ready for it the time would’ve elapsed.
- In a large pan over medium-high heat, heat 2 tablespoons of the oil. Add in the onions and stir to combine. Lower heat to medium-low and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often). Season lightly with sea salt.
- After the onions are cooked down, add in the last 1 tablespoon of oil and the tomatoes, garlic and mushrooms, stirring to coat in the oil. Bring heat back up to medium-high and sauté for 15 minutes, stirring occasionally, until tomatoes are slightly broken down. You should not have excess liquid in your veggies at this point. Season with salt and pepper to taste.
- Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- In a high powered blender, add the tofu, vegan milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder and vegan parmesan (optional). (You can do this while the onions sauté to save time.) If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, about 1 to 2 minutes. I pause, scrape down, and blend mine twice to ensure this.
- Add the tomato filling to your greased 9×13 pan. Pour the tofu mixture over the tomato filling, and lightly stir them both together to combine. Sprinkle the chives on top.
- Tent it with foil, and bake for 20 minutes. Gently remove the foil (there will be a lot of steam underneath it!), place back in the oven and bake for an additional 20 minutes until the top is golden brown and the frittata is cooked through.
- Allow to cool for about 10 minutes, then cut into and serve. Serve with extra chives on top. Enjoy!
Notes
Vegan Frittata
Ingredients
- 2 pounds extra firm tofu pressed (two blocks of tofu) (907g)
- 3 tablespoons oil (42g)
- 1 medium white or red onion sliced chopped in half (150g)
- 2 cups halved cherry tomatoes (1 dry pint) (300g)
- 8 cloves garlic minced (24g)
- 3 cups baby mushrooms chopped ( 350g )
- sea salt and pepper to taste for the veggies
- 4 cups fresh spinach chopped (120g)
- 2 cups vegan milk any vegan milk works (480mL)
- 6 tablespoons nutritional yeast (36g)
- 1 ½ teaspoon sea salt (9g)
- ½ teaspoon ground black pepper (1g)
- ½ teaspoon turmeric for colour (1g)
- 1 teaspoon baking powder (4g)
- 1 tablespoon vegan Parmesan cheese (optional) (6g)
- Two pinches black salt kala namak totally optional** ( .5g)
- 4 teaspoons dried chives or 3 tablespoons freshly chopped chives (4g ) for dried chives, (9g) for fresh chives
Instructions
- Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it.
- Grease your 9x13 sheet pan with some vegan butter (on the wrapper or parchment paper) and set it aside. Press your tofu for at least 20 minutes and set aside until you are ready for it. I start this, then start on the rest of the recipe. By the time you’re ready for it the time would’ve elapsed.
- In a large pan over medium-high heat, heat 2 tablespoons of the oil. Add in the onions and stir to combine. Lower heat to medium-low and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often). Season lightly with sea salt.
- After the onions are cooked down, add in the last 1 tablespoon of oil and the tomatoes, garlic and mushrooms, stirring to coat in the oil. Bring heat back up to medium-high and sauté for 15 minutes, stirring occasionally, until tomatoes are slightly broken down. You should not have excess liquid in your veggies at this point. Season with salt and pepper to taste.
- Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- In a high powered blender, add the tofu, vegan milk, nutritional yeast, sea salt and black pepper, turmeric, and baking powder and vegan parmesan (optional). (You can do this while the onions sauté to save time.) If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, about 1 to 2 minutes. I pause, scrape down, and blend mine twice to ensure this.
- Add the tomato filling to your greased 9x13 pan. Pour the tofu mixture over the tomato filling, and lightly stir them both together to combine. Sprinkle the chives on top.
- Tent it with foil, and bake for 20 minutes. Gently remove the foil (there will be a lot of steam underneath it!), place back in the oven and bake for an additional 20 minutes until the top is golden brown and the frittata is cooked through.
- Allow to cool for about 10 minutes, then cut into and serve. Serve with extra chives on top. Enjoy!
Notes
Nutrition
Vegan Frittata https://jessicainthekitchen.com/vegan-frittata-on-a-sheet-pan/ October 28, 2020
Learn how to make pumpkin puree using only 1 ingredient! This step-by-step tutorial is perfect if you can’t find a can of pumpkin puree at the store or just want to learn how to make it at home. It’s SO easy, freezer-friendly, and budget-friendly!
I keep hearing from you guys on my Instagram “ my supermarket has a limit on pumpkin puree ” or “ I can’t find any cans of this where I live! ” I’ve also had a lot of you ask me how to make pumpkin puree. Never fear friends, making pumpkin puree is far easier than it may seem and you can make a lot and freeze it for later!
What Is Pumpkin Puree?
Pumpkin puree is an end product from roasting your pumpkin, scooping out the flesh, and blending it to a smooth and creamy texture. You can use it in any of your favorite fall recipes, as a vegan egg replacement , or to add fiber to any dish!
Why You’ll Love This Pumpkin Puree Recipe
- It makes whole pumpkins usable . If you grow your own pumpkins (or buy some at the store), most recipes don’t have you use them whole— pumpkin recipes almost always call for puree. So puree your pumpkins and the world is your oyster!
- The best substitute for canned puree . When there’s a canned pumpkin shortage, this homemade pumpkin puree recipe will come to the rescue!
- Easy and cost effective . Once you know how to make pumpkin puree at home, you’ll never go back to the canned stuff! The process is simple and it will save you money too.
Notes on ingredients
There is only one ingredient in this recipe—pumpkin! But still, a few tips:
- Pumpkin – Hello star ingredient! You’re going to want to ensure that you’re buying edible pumpkins like sugar pumpkins or pie pumpkins, not carving pumpkins. The texture isn’t the same and won’t give you the same results.
How to Make Pumpkin Puree
- Preheat your oven. Set it to 350°F/180°C.
- Prep the pumpkin. Cut your pumpkin in half so it’s more manageable. Scoop out the seeds and stringy bits with a spoon, scraping along the inside of the flesh.
- Slice the pumpkin. Cut into wedges with a sharp knife and lay it on a baking tray.
- Bake the pumpkin. Bake for 1 hour in the oven until it is fork-tender.
- Remove the skin. When finished baking, peel off the skin.
- Turn into pumpkin puree. Put the pumpkin into a food processor and blend until it’s smooth.
Tips for Success
- Line the baking sheet . I usually line my baking sheet with parchment paper or a silicone mat so I don’t have a big mess to clean afterwards.
- Use a rimmed baking sheet . Speaking of messes! You’ll also want to use a rimmed baking sheet (also known as a sheet pan). The edges keep the pumpkin juices from dripping into your oven.
- Strain watery pumpkin puree . If you’re getting a particularly watery puree, set it in a sieve/strainer over your sink for about 30 minutes to 1 hour. This will drain any excess liquid.
Ways to Use Pumpkin Puree
Now that you have this amazing homemade pumpkin puree, what can you do with it? Here are a few ideas:
- DIVINE Pumpkin Muffins
- For a surprisingly low cal but incredibly delicious Pumpkin Mug Cake
- For a creamy Pumpkin Soup
- To use in fabulous chili, like this Pumpkin Quinoa Chili
- In a savory pasta dish a la this Pumpkin Alfredo Pasta
- For cozy Pumpkin Pancakes
- To make a snack cake, like this Pumpkin Sheet Cake
Storing and Freezing Homemade Pumpkin Puree
- Fridge: You can store this in a Tupperware container or jar in your fridge until needed, or you can store your pumpkin puree into zipped bags and place them in the freezer laid flat (like below).
- Freezer: You can also freeze this in tablespoon amounts in an ice cube tray, which is great for small amounts in smoothies or overnight oatmeal !
Ingredients
- 1 Pumpkin , or as many as you’d like
Instructions
- Preheat your oven to 350°F/180°C.
- Cut your pumpkin in half so it’s more manageable.
- Scoop out the insides of the pumpkin (the seeds and stringiness).
- Cut into manageable sizes with a sharp knife and lay it on a lined baking tray. I also love to line mine with parchment paper or (affiliate link) a silicone mat .
- Bake for 1 hour in the oven until it is fork tender (should slide right off of a fork stuck into it.)
- When finished baking, peel the skin (it should come right off).
- Put the pumpkin into a food processor and blend until it’s smooth. You may need to blend for up to 3 to 5 minutes until fully smooth.
- Sometimes homemade pumpkin puree is a bit watery, so strain off any excess liquid by adding the puree to a fine mesh strainer and letting the excess water drain off for about 5 minutes. This way you can easily use it anywhere canned pumpkin puree is used.
- You can store this in a tupperware or jar in your fridge until needed, or you can store your pumpkin puree into zipped bags and place them in the freezer laid flat. You can also freeze this in tablespoon amounts in an ice cube tray! Great for small amounts in smoothies or overnight oatmeal !
Notes
Recipe by: Jessica Hylton – Jessica in the Kitchen | Photography by: Eat Love Eats
