*This post may contain affiliate links. Read more »
This vegan frittata recipe delivers high-protein brunch vibes, is absolutely make-ahead friendly, and is pretty darned close to zero fuss to prep. All that and it deliciously slices like a dream. Actually, do dreams do that? Maybe just when Freddy is involved, I guess…
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
It holds together like a champ, whether you’re plating it hot from the oven or serving it at room temperature on a picnic blanket. Serve it up with some warm vegan blueberry muffins, a stack of vegan banana pancakes with vegan breakfast sausage, some ful medames, or a bowl of vegan shakshuka for some killer brunch swagger.
Jump to:
🥰Why you’ll adore this vegan frittata recipe
✊ Vegan AF: Like all my vegan breakfast recipes, this one harms no one, especially if you are a chicken or cow. It has all the flavor, creamy frittata vibes, minus cholesterol and avoidable violence to living beings.
🌾🙅♀️ Easily Made GF: There’s just a little flour in this recipe for structure, and it works fine with a gluten-free flour blend.
🍻 Brunch MVP: Serve it hot, cold, or room temp—this frittata is going to get a disproportionate amount of love and affection at your next potluck thingy.
✅ Tested and Approved Worldwide: Like all my vegan recipes, this frittata’s been put through its paces by hundreds of recipe testers from all around the world.
👉 Steal my fave vegan breakfasts
This 5-day guide to the best plant-based breakfast bangers is 100% FREE, & you'll love it so much 🥰
🥘Vegan frittata Ingredients
The Tofu
Extra-firm tofu is ideal for this recipe—it gives the frittata structure and helps it slice cleanly. Drain it well and pat dry to avoid excess water in the tofu mixture. No need to press it; just a good pat-down with a clean cloth or towel will do. But OMG—you could totally wrap it up in a tiny tofu-sized bathrobe if you have one. That would be just precious.
Unsweetened Plant-Based Milk
Unsweetened plant-based milk thins the batter to a blendable consistency. Soy milk, oat milk, or almond milk (as long as it’s unsweetened) work best here. (Vanilla frittata? 🤮)
Vegan Cream Cheese
Vegan cream cheese adds that silky richness that helps this frittata bake up with the kind of perfect texture you'd expect from real eggs. I usually make a batch of my homemade fermented version. If you’re buying it, Tofutti has the best consistency and flavor. Sour cream can also add tanginess, if that’s your thing.
The Tanginess
Rice vinegar or apple cider vinegar adds brightness. Lemon juice, pickle juice, or plain white vinegar work too.
Nutritional Yeast
Nutritional yeast brings an important subtle funk that nudges this frittata toward that unmistakable eggy flavor. It’s also perfect for vegan parmesan and nacho cheese.
Black Salt
Black salt (also called kala namak) gives you the eggy punch. Use it sparingly to mimic the aroma and taste of traditional frittata. It’s one of my go-tos for tofu scramble and vegan quiche.
The Flavorful Fun Stuff
Fresh herbs like thyme, oregano, parsley, and fresh chives bring depth. Add-ins like red onion, bell peppers, or sun-dried tomatoes bring color and flavor. Skip watery veg unless you're down to prep and squeeze them dry. Try green onions, sweet onions, or yellow onions if you're out of leeks.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Classic Potato & Onion (Spanish-Inspired)
Based on Spanish tortilla, this has super-thinly sliced potatoes and sautéed onions. It’s hearty, simple, and works well served warm or cold.
Vegan Ham Frittata
Slice bits of my maple mustard roasted vegan ham, and mix them into the frittata for a killer Christmas brunch banger to serve alongside sage and garlic hasselback potatoes and vegan eggnog.
📖How to make vegan frittata
Yeah, yeah, you’re hungry and want to skip the pics. I understand. Just scroll to the easy-to-print recipe card below for the fast version. Otherwise, let’s do this step-by-step.
Step One
Grease on Earth:
Preheat oven to 375°F (190°C). Lightly oil or line an 8-inch (20 cm) round baking dish or oven-safe skillet.
Step Two
Block Party:
Drain and pat dry both blocks of tofu.
Break into chunks and add to a blender or food processor with onion, garlic, plant milk, cream cheese, vinegar, nutritional yeast, turmeric, black salt, flour, thyme, oregano, and fennel seeds.
Step Three
Smooth Criminal:
Blend until completely smooth, scraping down sides as needed. The mixture should be thick.
Step Four
Your Fave Song- “Two Prices” by the Spinach Doctors:
Transfer to a large bowl. Mix in the flour and fold in parsley, spinach, and leeks (or any other veggies you are using) until evenly combined.
Step Five
Tomating Season:
Pour into the baking dish and smooth the top. Press tomato slices gently into the surface.
Step Six
For Drizzle, My Nizzle:
Sprinkle the top of the frittata with coarse salt and drizzle with extra virgin olive oil.
Step Seven
Baking and Entry:
Bake 45-50 minutes, until top is golden and slightly firm. Let rest 12-15 minutes before slicing.
Step Eight
Hakuna Frittata:
Top with chives, parsley, or black pepper. Serve warm or at room temperature.
👉Top tips
- Blend until just smooth: Over-blending can end up resulting in an unnatural texture (especially if you are using a gluten-free flour mix), with a dense or pudding-like interior. Stop processing as soon as it’s uniform.
- Don’t skip the rest: Letting the frittata sit for at least 12 minutes after baking helps it firm up and makes slicing a heck of a lot less messy.
🤷♀️ Recipe FAQs
Nope. Silken tofu is too soft. It’ll collapse faster than your willpower in the local grocery store snack aisle. Plus, it won't deliver the perfect texture you're looking for in a solid eggless frittata.
Not unless you’ve got arms of steel or a Graviton ride at home. A food processor or high-speed blender is a must to fully blend the entire mixture and avoid gritty results.
Absolutely. Just avoid soggy ones unless prepped. Think bell peppers, sun-dried tomatoes, green beans, cherry tomatoes, and other leftover vegetables. Just pat them dry or roast ahead of time for the best results.
Totally. Just bake the tofu mixture directly in a pie dish or large skillet. Top with fresh herbs, black pepper, or a scoop of sour cream for serving.
Try it with a side salad, blueberry scones, or something sweet. It’s also a great way to use up leftover veggies. Bonus points if you’re making it as a main course in a brunch spread.
🥶 Refrigeration:
Let cool, store in an airtight container. Keeps for 5 days. For individual servings, separate with parchment or aluminum foil.
❄️ Freezing:
Wrap up individual slices with foil and pop them in an airtight container. Keeps for up to 3 months.
⏳ Thawing:
Transfer the frittata from the freezer to fridge and let it thaw overnight, or thaw it on the countertop for 2–3 hours before reheating.
🔥 Oven Reheating:
Line a baking dish, non-stick pan, or oven-safe skillet with parchment. Heat at 375°F in your preheated oven for 12 minutes.
⚡️ Microwave Reheating:
Place a slice in a medium bowl, cover, and zap in 30-second bursts. Add a little water or plant milk to avoid drying out.
✌️You'll love these vegan breakfast recipes too:
Get a massive discount on all of my popular vegan brunch classes and become a plant-based breakfast champion!
Vegan Frittata
Equipment
Ingredients
For Greasing The Pan:
- 4 teaspoons vegan butter or olive oil
For the Egg Mixture:
- 2 14 oz. Extra-firm tofu
- 2 tablespoons olive oil
- ⅓ cup onion diced
- 1 ½ teaspoon garlic minced
- ½ cup unsweetened plant-based milk
- ¼ cup vegan cream cheese
- 4 teaspoons rice vinegar or apple cider vinegar
- 3 tablespoons nutritional yeast
- ¼ teaspoon turmeric
- 1 ½ teaspoon black salt kala namak, or to taste
- ½ teaspoon thyme
- ½ teaspoon oregano
- ½ teaspoon fennel seeds
- ⅓ cup all-purpose flour or gluten-free flour
For Inside, and On Top:
- ⅓ cup parsley chopped
- 2 cups bunched spinach chopped
- ½ cup leeks thinly sliced
- 1 roma tomato sliced 1 cm. thick
- ½ teaspoon coarse salt
- 1 ½ teaspoon extra virgin olive oil
Optional Garnishes:
- Coarse ground black pepper
- 2 tablespoons chives minced
- Fresh parsley leaves
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil or line an 8-inch (20 cm) round baking dish or oven-safe skillet.
- Drain both blocks of extra firm tofu and pat dry. Break up the tofu into small pieces and place it into a blender or food processor along with the onion, garlic, plant milk, vegan cream cheese, vinegar, nutritional yeast, turmeric, black salt, thyme, oregano, and fennel seeds.
- Blend until completely smooth, stopping to scrape down the sides as needed. The mixture will be thick.
- Transfer the mixture to a large bowl. Mix in the flour and fold in the chopped parsley, spinach, and leeks.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula. Arrange the tomato slices evenly over the surface, pressing them slightly into the surface of the batter.
- Sprinkle the top of the frittata with coarse salt and drizzle with extra virgin olive oil.
- Bake at 375°F (190°C) for 45-50 minutes, or until the top is golden and just slightly firm to the touch. Let rest for 12-15 minutes before slicing, so that it sets up, making it more easily sliceable.
- Garnish with chives, parsley, or coarse ground black pepper if desired. Serve warm or at room temperature.
Notes
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cinnamon Snail.
dosa princess says
I tested this recipe for Adam and it came out great. The texture was wonderful and the slices held together really well. I served this with new potatoes and salad for dinner. It was a winning recipe and one that I will definitely make again.
Tee Hansen says
This vegan frittata is straight-up sneaky good - like, "wait, where are the eggs?" levels of deception!
The black salt pulls off that sulfurous egg magic while the tofu and vegan cream cheese nail that custardy texture that makes most plant-based attempts fall flat.
What really gets me is how it slices clean and holds together like a champ whether you're serving it hot or at room temp - no sad, crumbly mess here. The greens and tomatoes keep things fresh without getting watery and weird.I swapped crisped kale for spinach (thanks, grocery store shortage! 🙄) But a delicious accident!
This isn't "pretty good for vegan" - this is just straight-up spectacular, period! The kind of dish that makes people rethink everything they thought they knew about plant-based cooking!