Plant Based Vegetable Frittata

Whether you are hosting guest for brunch or overnight guest. This gorgeous Vegetable Frittata will make everyone happy including yourself. This is easy to prepare and can be made the night before and then cooked in the morning. Full of nutritious vegetables, which can be changed depending on what you have on hand. This is a spectacular show piece for any table. Everyone will be impressed, especially after the first bite!

Why you need to make this

  • Easy and great for beginner
  • Spectacular show piece for the table
  • Chock full of healthy vegetables
  • High Protein
  • Budget friendly

We love hosting brunch and this recipe is front and center even for my non vegan friends because honestly they can’t tell the difference. This plant based Frittata is light, fluffy and luscious with the creamy tofu. Adding black salt gives it that eggy flavor and would convinced even a die hard egg eater!

What you will need

  • Firm silken tofu, I prefer the shelf stable on, because you can always make this at anytime
  • Nutritional yeast for that umami flavor
  • Dried spices like thyme, basil or Italian season, you pick your favorite
  • Potatoes, all purpose like yukon gold work well
  • Vegetables of your choice, I’m using broccoli, red peppers, but this recipe is great for cleaning out your fridge
  • Aromatics, garlic and onions. You can use leeks or shallots if that’s what you have.
  • Springform pan but you can also cook this in a casserole dish

To pull your brunch together, I like bacon tempeh, toast or bagels and a gorgeous fruit platter.

Plant Based Vegetable Frittata

Plant Based Frittata
Course Breakfast, brunch
Cuisine American


  • 2 12.3 oz silken tofu
  • ¼ cup soy milk or other plant based milk
  • 2 tsp cornstarch or arrowroot flour
  • 4 tbsp nutritional yeast
  • 1 tsp yellow or dijon mustard
  • 2 tsp dried thyme, basil or Italian seasoning
  • 1 tsp garlic powder
  • ½ tsp turmeric
  • 1 tsp black salt know as Kala Namak
  • 2 medium potatoes, peeled and diced
  • 1 cup onions, diced or shallots or leeks would be great
  • ½ cup red bell pepper, diced
  • 1 ½ cup broccoli, chopped into bit size pieces
  • 2 garlic cloves, minced
  • salt and pepper to taste


  • Preheat oven to 375 degrees F.
  • Prepare a 8 or 9 inch springform pan by spraying with non stick spray if needed.
  • In a pan heat some water or vegetable broth for sauteing, add onions and cook for 3 minute, then add garlic and continue to saute.
  • Add the potatoes and continue to cook for 5-7 minutes until the potatoes start to soften. Add salt and pepper, peppers and broccoli and allow to cook until tender.
  • Remove from heat.
  • In a blender, add the tofu, milk, 3 tbsp of nutritional yeast, mustard, garlic powder, salt, turmeric and black salt. Blend until smooth.
  • Add the tofu mixture to the vegetable mixture and combine well. Pour into the prepared pan and bake on the middle rack for 35-45 minutes. Check at 35 minutes the top should be firm to the touch.
  • Remove from the oven and allow to set for 5 minutes, then remove the ring of the springform pan and serve.


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Keyword Beginner, Budget Friendly, Easy, Frittata, Gluten Free, Oil Free, Plant Based, Tofu, Vegan, Vegetable, Vegetarian
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