Spring Vegan Frittata Recipe

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!

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

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

Cook your veggies in a pan with the broth!

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

Serve and enjoy!

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.

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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 Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

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.

More Amazing Vegan Brunch Recipes to Try:

• Sweet Potato Toast
• Vegan Pizza Waffles
• Vegan Hash Browns
• Creamy Berry Polenta
• Maple Drizzled Crispy Vegan French Toast
• Perfect Vegan Lemon Poppyseed Pancakes
• Easy Vegan Crepes Filled With Chocolate Hazelnut Spread

Vegan Frittata recipe by Stephanie Dreyer. Photos by Zhoro Apostolov for World of Vegan. Article written by Stephanie Dreyer and edited by Amanda Meth. Recipe and photographs copyright of World of Vegan™, all rights reserved. Please note that this article contains affiliate links which support our work at World of Vegan!