Spring Vegan Frittata Recipe

Crafted with tofu as its foundation, this incredible vegan frittata celebrates the flavors of spring with your favorite seasonal veggies. Pair with a refreshing side salad for a fabulous brunch that's both satisfying and wholesome.
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Vegan frittata on a serving platter with a slice missing.
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If you thought that by becoming vegan you would have to give up on your beloved weekend breakfast frittata, then think again! We have the perfect recipe for you! It uses a super simple, affordable, and packed with plant-based protein ingredient, tofu. You can add any veggies you have on hand and spices you love and even mix in some vegan cheese if you’re feeling adventurous!

Stephanie Dryer is the brain behind this delicious recipe:

I love, love, love brunch!  As a mom of three, it’s not something I get to indulge in often, as Saturday and Sunday mornings are busy with the kids’ activities, friend birthday parties, and family outings. But, oh how I savor a great frittata. It’s the quintessential item on my brunch menu, and I have even been known to serve them for dinner!

With Spring upon us, it’s the perfect opportunity to chop up some of my favorite veggies of the season and bake them in a frittata. This particular recipe has artichoke hearts, asparagus, and sun-dried tomatoes. It sings Spring to me and tastes like it too!

Vegan Frittata Being Cut with a Knife and Fork.

What Makes a Frittata?

A frittata (usually made with eggs) is a like a quiche without the crust. Or a tofu scramble without the scramble. Or an omelet without the folding. Ok, it’s not as mysterious as it sounds though. It’s basically a base of tofu (in this case) with veggies and seasonings, which is baked in a skillet or pan. There are other vegan versions of this typical brunch or lunch dish ,which are made with a base of chickpea flour.

You can include a variety of different veggies in your frittata but in case you need some ideas, consider the following color categories:

  • Green – Zucchini, asparagus, green bell pepper, kale, spinach
  • Red – Red bell pepper, sun-dried tomatoes
  • Brown(ish) – Mushrooms, yellow onions, artichokes
  • Purple – Olives, red onions, red cabbage

Ingredients Needed and Substitutions

Here’s everything you need to make this vegan frittata recipe. While we use Spring vegetables, feel free to change it up and customize it with your favorite veggies!

Firm Tofu: Firm tofu serves as the base of the frittata, providing a creamy texture and protein-rich foundation. Drain the tofu to remove excess moisture before crumbling it into the frittata mixture.

A block of raw tofu on a cutting board.

Sweet Onion: Choose a medium sweet onion for its mild, sweet flavor, which complements the savory notes of the frittata. Yellow onions can also be substituted if sweet onions are unavailable.

Sauteed diced onions in a skillet.

Garlic: Fresh minced garlic adds loads of flavor to the frittata. Adjust the amount to suit your taste preferences.

Cutting a Head of Garlic for Roasted Garlic

Asparagus: This vibrant spring vegetable lends a beautiful color and flavor to the frittata. Use only the tender tips of the asparagus, cutting them into ½-inch pieces for easy incorporation into the dish.

Sun-Dried Tomatoes: Sun-dried tomatoes provide a concentrated burst of umami-rich flavor and a chewy texture to the frittata. Opt for oil-packed sun-dried tomatoes for added richness, or rehydrate dry-packed tomatoes in warm water before chopping.

Artichoke Hearts: Canned artichoke hearts, packed in water, contribute a subtle nuttiness and tender texture to the frittata. Coarsely chop the artichoke hearts for even distribution throughout the dish.

whole artichoke hearts on a cutting board from a can drained

Vegetable Broth: Vegetable broth serves as the flavorful cooking liquid for sautéing the onions, garlic, and asparagus in this recipe. Opt for low-sodium vegetable broth if you’re watching your sodium intake, or use homemade broth or vegan bouillon mixed with water for more flavor.

A bowl of vegan broth topped with chopped herbs, surrounded by vegetables.

Nutritional Yeast: Nutritional yeast adds a cheesy, savory flavor to the frittata. You can also add some shredded vegan cheese to mix for even more cheesy flavor.

Nutritional yeast in a jar.

How To Make This Vegan Frittata

Below are some steps outlined for you accompanied by some awesome photos!

Step 1: Cook your veggies in a pan with the broth!

Step 1 - Saute Veggies

Step 2: In a food processor, add the tofu, water, and nutritional yeast. Blend until smooth.

Tofu and Spices in the Food Processor Photo

Step 3: Add the mixture to the saucepan with the vegetables and season with salt and pepper, to taste.

Step 4: Spoon the vegan frittata mixture into a spring form pan. Bake for about 30-40 minutes.

How to Serve Up Your Fantastic Frittata

What else goes with a delicious vegan frittata? Many things! Here’s some ideas to get you started:

  • Let’s Get Toasty – If you’re wondering how to bring your A-game to brunch, consider a delicious stack of French Toast! The sweet, fluffy slices of bread enjoyed with your frittata are sure to be next level. Gluten-free? Consider some Sweet Potato Toast instead!
  • Smoothie Power – Let’s be real—is any brunch truly complete without a fruity, refreshing smoothie? Whether you want to go for a Heart Beet Smoothie Bowl or a Tropical Mango Banana Smoothie, there’s nothing quite like topping off a morning or afternoon with a fresh glass of blended fruit.
  • Fruit for Life – If you can’t get enough fruit or simply prefer to eat your fruit fresh, fruit salad is a fool-proof idea for freshening up your plate!
  • Pile on the Pancakes – Whether you’re hosting a whole bunch for brunch or you just can’t get enough fluff, pancakes will bring you from content to ecstatic in .05 seconds. Try these Lemon Poppyseed Pancakes for a fun twist.
  • Serve with Sides—Serve with a side of hash browns, creamy berry polenta, or vegan crepes with hazelnut spread to turn this into a full-fledged brunch buffet!

Storing Leftovers

If you find yourself with more frittata than you can handle, worry not! It will keep about 4 to 5 days in the refrigerator when kept in an airtight container or you can freeze it.

If freezing, cut into equal slices and keep in an airtight container for 2-3 months. When ready to eat, take out your preferred amount to defrost overnight before heating on the skillet.

Frequently Asked Questions

What is vegetable frittata made of?

A vegetable frittata typically consists of a base made from eggs or a vegan alternative like tofu, combined with a variety of sauteed or roasted vegetables. Common vegetables used in a vegetable frittata include onions, bell peppers, spinach, mushrooms, tomatoes, zucchini, and asparagus. Additional ingredients such as herbs, spices, cheese (dairy or vegan), and sometimes meat or meat alternatives can also be added for flavor and texture.

What is the difference between a frittata and a quiche?

While both are savory egg-based dishes, there are a couple of key differences. Quiche typically features a pastry crust made from dough similar to a pie crust, while frittatas are crustless. Quiche also has cream or milk added for a custard-like texture and is typically baked in the oven. Frittatas can be baked as well but are more often cooked on the stovetop first, then finished in an oven or broiled.

If you try this Vegan Frittata recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on PinterestInstagram and Facebook for even more vegan recipe inspiration.

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Spring Vegetable Vegan Frittata

Author: Stephanie Dreyer
5 from 9 votes
This delicious spring vegan frittata uses tofu as the base and is packed with flavor. Add any veggies you like and serve with a side salad for a perfect lunch.
Vegan frittata on a serving platter with a slice missing.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6


  • ¼ cup vegetable broth
  • 1 medium sweet onion, chopped
  • 2 cloves garlic, minced
  • 12 ounces asparagus (tips only), cut in ½-inch pieces
  • 1 cup sun-dried tomatoes, chopped
  • 1 14-ounce canned artichoke hearts in water, coarsely chopped
  • ½ cup water
  • 14 ounces firm tofu, drained
  • 2 tablespoons nutritional yeast
  • Salt and pepper, to taste


  • Preheat the oven to 400 degrees. Grease a spring form pan.
  • Heat the broth in a medium sauté pan. Add the onion and garlic. Stir in the asparagus, tomatoes, and artichoke hearts. Cook for 3-4 minutes.
  • In a food processor, add the tofu, water, and nutritional yeast. Blend until smooth.
  • Add the mixture to the saucepan with the vegetables.
  • Season with salt and pepper, to taste.
  • Spoon into a spring form pan. Bake for about 30-40 minutes.
  • Cut into wedges and serve.


Calories: 143kcal | Carbohydrates: 20g | Protein: 11g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 69mg | Potassium: 863mg | Fiber: 5g | Sugar: 11g | Vitamin A: 612IU | Vitamin C: 13mg | Calcium: 130mg | Iron: 4mg
Course — Brunch, Lunch
Cuisine — Italian
Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.

Vegan Frittata recipe by Stephanie Dreyer. Photos by Zhoro Apostolov for World of Vegan™, all rights reserved.

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Recipe Rating

  1. 5 stars
    This is so delicious! Love how easy you make veganizing a classic.

  2. Could you bake this in a pre made frozen (thawed) pie shell like a quiche? What subs would you have to make and how long to bake?
    Thank you!

  3. 5 stars
    such a great recipe for brunch or lunch, quick and easy too!

  4. Beatriz Buono-Core says:

    5 stars
    Frittatas are by far my favorite light lunch! I need to make this one soon!

  5. 5 stars
    I’ve always wanted to try this! Before going vegan, I had this dish a few times and liked it. I think I’ll love it even more veganized. It sounds amazing!

  6. Andrea White says:

    5 stars
    Looks so fancy! Can’t wait to try this out!

  7. 5 stars
    I still can’t believe it’s possible to make a great vegan frittata without eggs. SO cool!! Way to go creating this recipe, Stephanie!

  8. 5 stars
    Ooooo, I love this recipe so much!! Frittata is so easy and delicious to make vegan 🙂

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