Vegan Frittata
A proper gosh darn brunch centerpiece, this vegan frittata is built from a foundation of tofu, made silky with cream cheese and oat milk, and layered with leeks, spinach, and a hit of black salt for that uncanny eggy vibe. Once it bakes into a golden, sliceable slab, it holds its shape and brings real structure to your plate.
Servings: 8 Servings
Calories: 178kcal
Cost: $9.50
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 olive oil, 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
🌀 Whip It Real Smooth:
Blend only until the batter is uniform. Overdoing it leads to a rubbery, pudding-like interior.
⏳ Resting Frittata Face:
Let it sit for at least 10 minutes post-bake. This keeps your slices tidy and your brunch vibe intact.
Nutrition
Calories: 178kcal | Carbohydrates: 11g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Sodium: 703mg | Potassium: 337mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1144IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 2mg