Vegan Tofu Frittata

  • By Amanda Li
  • 01 Aug, 2017

Finally a quick make-ahead high protein vegan breakfast recipe!


350g  extra-Firm Tofu
¾ cup Unsweetened plain soy milk
1 tsp turmeric
2 cloves  garlic (or use a piece of frozen garlic puck )
1 tbsp  olive oil
1 cup  finely chopped leafy green (swiss chard, spinach, kale, bok choy)
¼ cup  green onions, finely chopped (or onion)
½ cup  sweet frozen corn
¼ cup  nutritional yeast
½ tsp baking powder
to taste  sea salt and freshly cracked black pepper 


Step 1

Combine the tofu, soymilk, turmeric and garlic in a blender, and puree until smooth, adding a touch bit more soy milk if necessary. Transfer the tofu mixture into a bowl and set aside.

Step 2

Preheat oven to 375F and line a muffin tray with silicone liners. Heat a skillet over medium-high heat. Once hot, add the oil, onions, leafy greens and corn. Season with salt, pepper, and cook for 2 minutes. Remove from heat, and stir in the nutritional yeast.

Step 3

Pour the cooked vegetables into the bowl with the tofu, add baking powder and stir until combined. Divide the tofu mixture among the 12 cups. Bake for 20-25 minutes until slightly puffy and lightly browned.


Leftovers can be stored in an air-tight container for 3 days in the fridge or frozen for up to 3 months.


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