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 anytime 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.
Instructions
- Steam broccoli, carrots, and red pepper. Pulse in a food processor until you get the desired consistency.
- Pour into a bowl or directly into a baking dish. Set aside.
- Place tofu, tamari, serrano pepper, vegan cheddar, and salt and pepper in a food processor. Mix until well blended.
- Pour tofu mixture over vegetable mixture. Mix thoroughly. Top with sliced tomatoes, if using.
- Bake in oven until browned on top.
Storage
This tofu frittata recipe will last about 5 days in an airtight container.
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.
Other Vegan Breakfast Recipes
- Spinach and Broccoli Vegan Quiche
- Matcha Banana Pancakes
- Mexican Vegan Frittata
- Peanut Butter Banana Porridge
Recipe
This vegan frittata is a hearty breakfast. Change it up depending upon which vegetables you have on hand, and customize it for your spice level.
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.
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I love these Pyrex baking dishes! I used a 7 ½" x 9 ½" baking dish for this recipe. It's great because it comes with a cover, so I can put it in the fridge.
Tofu Frittata
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°.
- 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° for 40 minutes and serve.
Notes
Variations and 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.
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!