This easy vegan Tofu Frittata is perfect for brunch or a potluck. Customize it to your spice level.
Welcome to the Virtual Vegan Potluck! The VVP is a bi-annual online party where bloggers share their favorite vegan recipes. There are approximately 85 participants today from around the world.
There are buttons provided in this post as to where to find the starting point (appetizers), and how to move to the next recipe. Continue to click from blog to blog and check out all the recipes.
It starts with appetizers, then beverages, salads, breads, soups, side dishes, main dishes, and ending with desserts. If you can’t get through all the recipes today, you can always come back. Put on your elastic waistband pants and get ready for some tasty dishes!
Here are the stars of the show for today’s recipe. I decided to make my Tofu Frittata because it is suitable for both a potluck and a brunch. Typically Frittata is a breakfast dish, but I love to eat it anytime of the day.
This is easy to make and is filled with protein and veggies. It is slightly spicy, with a serrano pepper added to the mix. You could use less, or omit it if you don’t like spicy foods. If you really love spicy foods, you could swap out the vegan cheddar with a nacho flavor. I have made it that way as well, and really enjoyed it.
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- 3 cups chopped broccoli
- 1 ¾ cups chopped carrots
- 2 cups chopped red pepper (1 red pepper)
- 14 oz. block firm tofu
- 1 1/2 tablespoon low sodium gluten free tamari
- 1 tablespoon finely chopped serrano pepper (1/2 of a serrano)
- ½ cup vegan cheddar – I used Follow Your Heart Cheddar Vegan Gourmet
- salt and pepper to taste
- coconut oil spray
- Preheat oven to 350°.
- Steam the chopped the broccoli, carrots, and red pepper until tender. Once the vegetables are cool, chop in a food processor to get a fine consistency. Set aside.
- Mix tofu, tamari, chopped serrano pepper, vegan cheddar, salt and pepper in a food processor.
- In a bowl, mix the tofu mix and the steamed vegetables together.
- Spray coconut oil in a casserole dish (mine holds 11 cups, but this recipe fills it up ½ way) to grease the pan. Spread out tofu and vegetable mix.
- Bake at 350ᵒ for 40 minutes and serve.
Variations and additions
- Vegan cheddar shredded on top, which I personally thought was unnecessary.
- Vegan Sour Cream on the side – to cool the spice from the serrano pepper.
- Follow Your Heart Nacho Vegan Gourmet instead of cheddar – this adds even more spice.
- Other vegetables like mushrooms, spinach, and tomatoes – just keep in mind the water content and amounts of each, because it can change the consistency of your dish.
Here are the buttons to go to the next blog, or to the previous one. You can also start at the beginning.
Astig Vegan has a Mushroom Duxelle Ravioli in Cashew Cream Sauce for you. Click the back button to check it out:
Next, Zsu’s Pantry has served up Spinach and Bean Enchiladas. Check out the recipe by clicking the button below:
If you started at Create Mindfully, and want to start at the beginning, here is the link to Virtual Vegan Potluck , the host site.