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Tofu Frittata

Tofu Frittata

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!
Course Breakfast
Cuisine vegan, gluten free
Keyword healthy vegan breakfast, tofu frittata, vegan frittata
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 168kcal


  • 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)


  • 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.



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.


Calories: 168kcal | Carbohydrates: 16g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 494mg | Potassium: 385mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8100IU | Vitamin C: 107.3mg | Calcium: 134mg | Iron: 1.8mg