Vegan Frittata

Vegan Frittata

This simple dish can be adapted to your taste—choose whichever veggies make you happy! It’s also a great option to make ahead of time, as it’s just as good the next day.

Health Benefits –  nut free, low sugar, gluten free

Prep: 15 Minutes | Cooking time: 30 Minutes | Servings: 4-6


2 (14-oz) containers extra firm tofu
½ cup nutritional yeast
2 tsp onion powder
1 Tbsp garlic powder
1 tsp oregano
½ tsp turmeric
3 cups chopped vegetables (mushrooms, kale or spinach, onions, bell peppers)
Herbamare or salt and pepper to taste
Fresh herbs (cilantro, basil, parsley), chopped to serve, optional


  1. Preheat oven to 425 degrees F.
  2. In a large bowl, crumble tofu with your hands or a potato masher until it looks like feta cheese.
  3. Stir in nutritional yeast, onion and garlic powder, oregano, turmeric and Herbamare or salt and pepper and mix well.
  4. Mix in vegetables.
  5. Transfer to a 9×13 rectangular glass baking dish or two shallow 9-inch round baking dishes and pat down firmly with a spatula until nice and tight.
  6. Bake for 25-30 minutes until the top is firm and slightly brown.
  7. Let frittata cool for 5 minutes on the counter before serving.
  8. Top with fresh herbs to serve (if using).

Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies

Breakfast, Gluten Free

Created on 28 Mar, 2024.