This vegan frittata is proof that yummy, healthy, and simple ingredients can go together in one dish! It’s hearty without being heavy, filled with simple vegetables, and layered with savory flavor in every bite.
It’s the kind of dish you can make with what’s already in your kitchen, yet it delivers something that feels thoughtful and full.
Golden potatoes and tofu create a hearty base, softened and lightly crisped, while onions, leeks, and garlic build that rich, savory foundation that fills the kitchen with warmth. Sweet bell peppers and juicy tomatoes bring balance and color, with just a hint of chili adding gentle depth.
Finished with basil, it’s a dish that feels just as at home on a slow morning as it does at the end of a long day.
It’s simple, nourishing, and quietly versatile—something you can return to again and again!
The Hero Ingredients
At the heart of this recipe is a simple, clever combination that transforms everyday ingredients into something that looks, slices, and satisfies like a traditional frittata.
Tofu and potatoes work together as the foundation of this dish, each playing a distinct role. The potatoes create a hearty, grounding base, while the tofu serves as the creamy, cohesive layer that binds everything together. When blended, the tofu forms a smooth mixture that mimics the texture of eggs, gently surrounding the vegetables and filling the spaces between them.
Cornstarch plays a small but important role, helping the mixture firm up as it cooks and giving you the clean slices you expect from a frittata.
Nutritional yeast adds depth and a subtle, cheesy flavor, rounding out the base with a savory richness that makes the dish feel complete.
Our classic tofu scramble mix, along with the other spices, ensures that this dish is packed with flavor!
vegan frittata recipe
Ingredients
- 1 Tbsp olive oil
- 2 medium-sized potatoes (diced)
- 1 medium onion (sliced)
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 a cup sliced leek
- 3 cloves garlic
- 3 medium tomatoes (diced)
- 1/4 tsp chilli powder
- 1/4 tsp salt
- 14 oz tofu
- 1/4 cup plant-based milk
- 2 tsp cornstarch
- 3 Tbsp nutritional yeast
- 1 tsp mustard
- 1 tsp Country Life classic scramble seasoning
- 5 fresh basil leaves or 1 1/2 tsp dried basil leaves
- 1/2 tsp turmeric powder
Instructions
- Preheat the oven to 375°F.
- In a pan, heat the oil on medium and add the onions and potatoes. Sauté for about 5 minutes until slightly cooked.
- Add the bell peppers, leek, garlic, tomatoes, chili powder, and salt, and cook for another 2 or 3 minutes.
- In a food processor or blender, combine the remaining ingredients (tofu, plant milk, cornstarch, nutritional yeast, mustard, classic scramble seasoning, basil, and turmeric powder). Process in the blender until smooth.
- Add the tofu mixture to the cooked vegetables and mix well.
- Spoon the mixture into a lightly greased 9-inch springform pan. Level the top flat with a spoon.
- Bake for about 35 to 40 minutes. The frittata should be firm to the touch. If the frittata starts to brown too much, cover with foil.
- Remove from the oven and let it cool for roughly 15 minutes before serving.
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