This vegan asparagus frittata is a simple, nutritious, and tasty breakfast or brunch idea. This dish is perfect for entertaining or meal prepping. This plant-based frittata is delicious served either hot or at room temperature, so it’s also great for school lunches, work lunches, or picnics.
Ingredients and substitutions
Extra firm tofu works best in this vegan frittata recipe. There’s no need to press the tofu.
Fresh asparagus works well in this dish but you can use any type of vegetables you like. Bell peppers, broccoli, or spinach would be delicious alternatives.
Black salt adds an “eggy” flavor to this dish that makes it taste like the real deal. You can omit the black salt if necessary and it will still be delicious.
Nutritional yeast adds a “cheesy” flavor to this dish. It really does add a big flavor boost so I don’t recommend omitting it.
How to make vegan asparagus frittata
Start by adding the chopped asparagus and extra virgin olive oil to a nonstick frying pan set to low-medium heat. Cook for 6-8 minutes or until the asparagus has softened slightly, stirring often.
Next you’ll preheat the oven to 350 degrees Fahrenheit, then transfer the asparagus to a large mixing bowl.
Add the tofu, plant-based milk, nutritional yeast, onion powder, black salt, table salt, and turmeric to a blender or food processor, then blend until smooth. Transfer the blended tofu mixture to the mixing bowl with the asparagus. Add the spelt flour to the mixing bowl, then stir to combine.
Transfer that mixture to a 9 inch round baking pan lined with parchment paper, then use a spoon to spread it into an even layer.
Bake the frittata at 350 degrees Fahrenheit for 50 minutes. Be sure to let the frittata cool off for at least 15 minutes before serving.
Optional additions
For an extra flavor boost, add 1/4 cup of caramelized onions and/or sun dried tomatoes. Stir them in when you’re combining the asparagus with the blended tofu mixture and spelt flour.
Storage
Store this frittata in an airtight container in the fridge for up to three days, then reheat it to your desired temperature in the oven or microwave. Or enjoy it cold or at room temperature. This dish is delicious served at any temperature.
More brunch recipes to try
- These buckwheat flour pancakes are tasty and easy to make.
- This tasty coconut flour vegan banana bread is warmly spiced and delicious.
Vegan Asparagus Frittata with Tofu Recipe
Equipment
- 9 inch baking pan
- Parchment paper
Ingredients
- 1 block of extra firm tofu, chopped (approximately 2 1/2 cups chopped tofu)
- 2 cups chopped asparagus (or substitute any type of chopped vegetables you prefer)
- 1/2 cup unsweetened almond milk, oat milk, or soy milk
- 1/4 cup nutritional yeast
- 1/4 cup spelt flour (or substitute whole wheat flour)
- 1/4 teaspoon black salt (or substitute regular table salt)
- 1/4 teaspoon table salt
- 1/4 teaspoon onion powder
- Pinch of turmeric (optional, to give the frittata a yellow color)
Instructions
- Add the chopped asparagus and extra virgin olive oil to a nonstick frying pan set to low-medium heat.
- Cook for 6-8 minutes or until the asparagus has softened slightly, stirring often.
- Preheat the oven to 350 degrees Fahrenheit.
- Transfer the asparagus to a large mixing bowl.
- Add the tofu, plant-based milk, nutritional yeast, onion powder, black salt, table salt, and turmeric to a blender or food processor, then blend until smooth.
- Transfer the blended tofu mixture to the mixing bowl with the asparagus.
- Add the spelt flour to the mixing bowl, then stir to combine.
- Transfer that mixture to a 9 inch round baking pan lined with parchment paper, then use a spoon to spread it into an even layer.
- Bake at 350 degrees Fahrenheit for 50 minutes.
- Let the frittata cool off for at least 15 minutes before serving.
Notes
- Optional additions: 1/4 cup each of caramelized onions and/or sun dried tomatoes, if desired. Stir them in when you’re combining the asparagus with the blended tofu mixture and spelt flour.
- Store this frittata in an airtight container in the fridge for up to three days or freeze it for up to three months.