Easy Vegan Frittata
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.
Servings: 6 people
Calories: 143kcal
Ingredients
- ¼ cup vegetable broth
- 1 medium onion chopped (any variety)
- 2 cloves garlic minced
- 12 ounces asparagus (tips only) cut in ½-inch pieces
- 1 cup sun-dried tomatoes chopped
- 1 14-ounce can of artichoke hearts in water drained and coarsely chopped
- ½ cup water
- 14 ounces firm tofu drained
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
Instructions
- 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.
Notes
How to Store Leftovers: Any remaining frittata will keep about 4 to 5 days in the refrigerator when kept in an airtight container or you can freeze it. To freeze, 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.
This recipe came from the kitchen of vegan mom Stephanie Dreyer, and is a beloved recipe that has evolved over the years to what it is today.
Nutrition
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