Vegan Frittata With Tofu Southwestern Veggies

I’m a big fan of savory vegan breakfasts! I think it’s because I missed out on savory breakfasts while I was growing up, being an egg-hater. Well, the good news for me is that vegan breakfasts are eggless by default. But that doesn’t mean that if you love eggs you’ll miss out — this vegan frittata totally satisfied my husband’s egg cravings.

What You’ll Need

Extra-firm tofu. I don’t recommend substituting another type of tofu here — using extra firm will ensure your frittata sets up and has perfect texture.Soy sauce. You can substitute with gluten-free tamari or liquid aminos if needed.Nutritional yeast flakes. Look for these in the natural foods section of your supermarket. They’ll add a savory, almost cheesy flavor to the frittata.Cornstarch.Turmeric. This is simply to add a yellow color to your frittata, making it look more like a traditional one. You can leave it out if you’d like.Olive oil. You can use another high-heat oil if you’d like, but olive will give your frittata the best flavor.Potato. The recipe calls for a russet potato. Feel free to sub red or yellow potatoes if you’d like.Red onion.Garlic.Bell pepper. I like my frittata made with a red bell pepper, but any color will do.Spices. We’re using cumin, paprika, and ancho chile powder.Cherry tomatoes.Salt. Helpful tip: if you’d like to add eggy flavor to your frittata, use kala namak, a type of salt with a high sulfur content — you can usually find it in Indian markets.Black pepper.Fresh cilantro. Try substituting with scallions if you’re not a fan of cilantro.

How to Make a Vegan Frittata

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d prefer to skip to the recipe!

Place your tofu, soy sauce, nutritional yeast, cornstarch, and turmeric into a blender or food processor bowl.Blend everything together until the mixture is smooth. It will be very thick!

Heat up some olive oil in a skillet. If you have an oven safe 10-inch skillet, use it! You can take it straight from the stove to the oven when it’s time to bake the frittata. Otherwise, begin preheating a baking dish in the oven.Add diced potato to your skillet and cook it for about 10 minutes, giving it a stir every so often, until the pieces begin to crisp up.Stir in diced onion and cook it with the potato for a few minutes, until it softens a bit. Then stir in diced bell pepper, garlic, and spices. Cook everything for a just a minute more before taking the skillet off the heat. Test your potato with a fork to make sure it’s done — it should be easy to pierce.Stir in cherry tomatoes (halved) and chopped fresh cilantro. You can also season the mixture with salt or kala namak and black pepper at this point. Go easy with the kala namak as it’s pretty potent! You can always add more at the table it you’d like.

If you’re using an oven-safe skillet, immediately fold in your tofu mixture right into the skillet. This needs to be done right away while the skillet is still hot in order for the frittata to set. If you got sidetracked and it cooled down, heat it back up on the stove. If you’ve got a dish preheating in the oven, transfer both your vegetables and tofu mixture to the dish and mix it up.Pop the skillet or baking dish in the oven and bake your frittata until it’s set.

Let the frittata sit for a few minutes before slicing it up and serving it.