This classic brunch meal is loaded with vegetables and a kick from serrano pepper. Tofu Frittata is a hearty meal the whole family will love!
Tofu Frittata is one of my favorite go-to meals. It's traditionally eaten for breakfast, but I like to eat it any time of the day.
You can customize it to your spice level and with your favorite veggies. Serve it with a dollop of vegan sour cream or guacamole.
It is low-carb and keto-friendly. Another low-carb keto-friendly recipe is my Chocolate Flaxseed and Almond Flour Porridge.
Check my vegan keto breakfasts for more inspiration.
Another tofu breakfast recipe is my Vegan Onion and Tofu Quiche recipe.
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❤️ Why You'll Love It
- It is healthy, hearty, and flavorful.
- It is simple and easy to make.
- It is customizable.
🧾 Ingredients
- Tofu: I used firm tofu packed in water found in the refrigerated section of the grocery store.
- Broccoli, red pepper, carrots: I like this combination of veggies, but you could use your favorites. Just keep in mind the water content.
- Serrano pepper: Adds a spicy flavor. For less spice, take out the ribs and seeds. You could also use a jalapeño or leave it out altogether.
- Tamari: I used low-sodium gluten-free tamari because I like to control the amount of sodium. You could also use soy sauce of liquid aminos.
- Vegan cheddar: I used Follow Your Heart vegan cheddar. I also like Daiya vegan cheddar.
- Tomato: I used sliced tomato to top the frittata. You could use another veggie or leave it off.
- Salt and pepper: Enhances flavors and adds flavor.
- Coconut oil spray: For coating the baking dish. You could also use olive oil.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Add vegan cheddar shredded on top.
- Use vegan nacho cheddar instead of vegan cheddar - this adds even more spice.
- Try 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.
- Serve with vegan sour cream, sliced avocado, or guacamole to cool the palate.
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🔪 Instructions
Step 1: Steam broccoli, carrots, and red pepper. Pulse in a food processor until you get the desired consistency.
Step 2: Pour into a bowl or directly into a baking dish. Set aside.
Step 3: Place tofu, tamari, serrano pepper, vegan cheddar, and salt and pepper in a food processor. Mix until well blended.
Step 4: Pour the tofu mixture over the vegetable mixture. Mix thoroughly. Top with sliced tomatoes, if using.
Step 5: Bake in oven until browned on top.
💭 Tips
- If you don't like spicy foods, use the milder jalapeño pepper. You could also take the ribs and seeds out of the serrano since that's where most of the spice is, or you could use less serrano pepper. You could also omit it altogether.
- Feel free to switch up the vegetables, keeping in mind the water content of the veggies.
- If you like things really spicy, you could use vegan nacho cheddar.
- Serve with vegan sour cream, sliced avocado, or guacamole to cool the palate.
- If you bake the frittata in a metal pan instead of a glass baking dish, you'll need to bake it for less time.
- I've included coconut spray for the baking dish as optional because I have never had problems with it sticking to the dish. If you do grease the pan first, you'll need to mix the steamed veggies and tofu mixture in a bowl before spreading it into the baking dish.
👩🏻🍳 Recipe FAQs
This tofu frittata will last about 5 days in an airtight container in the fridge.
Other Vegan Breakfast Recipes
🎥 Video
This vegan frittata is a hearty breakfast. Change it up depending on which vegetables you have on hand, and customize it for your spice level.
If you tried this Tofu Frittata Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This post was originally posted on December 14, 2014, and was linked to the Virtual Vegan Potluck. The site is no longer around, so when I republished this recipe I removed the links. I've added new photos, more text, and a video.
📋 Recipe
Tofu Frittata
Equipment
Ingredients
- 3 cups chopped broccoli
- 1 ½ cups chopped carrots
- 2 cups chopped red pepper 1 red pepper
- 14 oz. block firm tofu
- 1 ½ tablespoon low sodium gluten free tamari
- 1 tablespoon finely chopped serrano pepper ½ of a serrano
- ½ cup shredded vegan cheddar - I used Follow Your Heart Vegan Cheddar
- Salt and pepper to taste
- 6 slices tomato (optional)
- Coconut oil spray (optional)
Instructions
- Preheat oven to 350°F.
- Steam the chopped broccoli, carrots, and red pepper until tender. Once the vegetables are cool, pulse 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 mixture and the steamed vegetables together.
- You can spray coconut oil in a casserole dish to grease the pan, but I have found it isn't necessary. Spread out tofu and vegetable mix. Top with tomato slices, if using.
- Bake at 350°F for 40 minutes and serve.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Crystal says
I made this for brunch for the family and everyone loved it! I used jalapeno to make it less spicy, which was perfect for the kids.
Willow Moon says
I'm so glad that everyone liked it!
An Unrefined Vegan says
I'm also a big fan of frittatas and I like that this is baked. I usually start mine in a skillet and then I have a heck of a time getting it out :-)! Thanks for coming to the Potluck!
Willow Moon says
I have never cooked a frittata in a skillet. It sounds difficult. Glad to be here!