Description
This Vegan Frittata is a protein-packed and flavorful Easter brunch favorite made with tofu, chickpea flour, and colorful vegetables. With a light, fluffy texture and a savory egg-like taste from black salt (kala namak), this plant-based frittata is the perfect meatless dish for spring gatherings. Serve warm with fresh herbs for a delicious Easter breakfast or brunch!
Ingredients
Units
Scale
- 1 block (14 oz) firm tofu, drained
- 1/4 cup chickpea flour
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened plant milk
- 1 tbsp olive oil
- 1 tsp turmeric
- 1/2 tsp black salt (kala namak, for eggy flavor)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp baking powder
- 1 cup mixed vegetables (onions, bell peppers, spinach, mushrooms)
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a blender, combine tofu, chickpea flour, nutritional yeast, plant milk, olive oil, turmeric, black salt, garlic powder, smoked paprika, and baking powder. Blend until smooth.
- In a pan, sauté mixed vegetables over medium heat until soft (about 5 minutes).
- Fold the sautéed vegetables into the tofu mixture, stirring well.
- Pour into the prepared baking dish and bake for 35-40 minutes, until golden brown and firm.
- Let cool slightly before slicing. Garnish with fresh cilantro and a sprinkle of paprika. Serve warm.
Notes
- Swap spinach for kale or add roasted cherry tomatoes for extra flavor.
- Use oat or soy milk for the best texture.
- Store leftovers in the fridge and reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Vegan, Mediterranean-Inspired
