Vegan Frittata

4.50 from 2 votes

This vegan frittata is easy to make, filling, and delicious. It's perfect for a plant-based breakfast or brunch.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast

Cuisine: American

Servings:

Calories: 94.5kcal

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)

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.

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 vegan frittata in an airtight container in the fridge for up to three days or freeze it for up to six months.