Bountiful Vegan Brunches/ Special Occasions and Entertaining/ Tofu Recipes: Easy and Versatile/ Tofu, Tempeh, and Seitan/ Vegan Recipes

Baked Tofu Frittata

baked tofu frittata recipe

This recipe would traditionally be considered a breakfast dish, but I’ve made it for dinner many times. If you do want to make it for breakfast but it seems like it would be too time consuming to put together in the morning, you can prepare and assemble it the night before and leave it in the fridge overnight. Then just pop it in the oven when you wake up! Contributed by Dianne Wenz, from VeggieGirl.

Serves: 2 to 4

  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 zucchini, diced
  • 6 to 8 crimini mushrooms, chopped into small pieces
  • 1 package firm or extra firm tofu
  • 3 tablespoons nutritional yeast
  • 1/2 cup non-dairy milk
  • 1 tablespoon cornstarch
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cumin
  • Sea salt and pepper to taste
  • 1/4 teaspoon red pepper flakes, optional
  • 1 tomato, diced
  • 2 scallions, chopped
  • 1/4 cup kalamata olives, chopped

Preheat oven to 375º F. and lightly grease a small casserole dish. Heat the oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes, until it softens. Add the mushrooms and zucchini and cook for about 5 more minutes, until the vegetables become soft. Season with a little salt and pepper. In a food processor, mix together the tofu, non-dairy milk, nutritional yeast, cornstarch, basil, turmeric, cumin, 1/4 teaspoon of sea salt, a few pinches of black pepper and the red pepper flakes, if you’re using them. Process until smooth. Fold the vegetables into the tofu mixture and spread into the casserole dish. Top with the chopped tomato, scallions and olives. Bake for 40 to  45 minutes, until the frittata is firm and golden brown. Slice and serve — this makes 4 servings if you’re not very hungry, and two servings if you are! Dianne “Veggiegirl” Wenz is a certified holistic health counselor who specializes in plant based diet nutrition. She helps people optimize their health through simple dietary and lifestyle changes. She offers individual health and nutrition coaching to people of all ages. When not talking about food and nutrition, she can usually be found in the kitchen cooking, or on her computer writing about cooking. Visit her at VeggieGirl.

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  • Reply
    Robin Lori
    May 12, 2016 at 2:02 pm

    If I leave out the nutritional yeast, will it make a difference in taste or texture?
    Planning to make it ASAP, so a timely response will be appreciated

    • Reply
      May 12, 2016 at 2:07 pm

      Robin, since there are only 3 T of nutritional yeast in this, it should be good without it. Enjoy!

  • Reply
    Susan L Wells
    January 29, 2017 at 7:46 am

    What can I replace the mushrooms with? My family won’t eat them. Broccoli or spinach. A lot of vegan recipes seem to use mushrooms 🙁 thanks :). I am trying to serve 30 people adults and kids for a big ski trip for our youth group.

  • Reply
    February 15, 2017 at 6:08 pm

    Because mushrooms are delicious and healthy :D. And so is broccoli and spinach… you could mince the mushrooms so tiny that they wouldn’t notice so the nutritional value is still there? But to replace it texture/taste wise, I would suggest just adding another vegetable.

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