Dairy-Free Classic Vegetable Frittata
Elevate your brunch game with this Dairy-Free Classic Vegetable Frittata, a plant-based twist on a timeless favorite. This protein-packed recipe uses crumbled extra-firm tofu as a creamy, egg-free base, infused with the vibrant flavors of nutritional yeast, garlic powder, and turmeric. Sautéed red onion, bell peppers, zucchini, and baby spinach contribute a medley of textures and colors, making every slice as wholesome as it is beautiful. Baked to golden perfection and finished with a zesty burst of lemon juice and fresh parsley, this frittata is not only dairy-free but also deliciously satisfying and packed with nutrients. Ideal for a quick brunch, meal prep, or a healthy family dinner, this 50-minute recipe serves 4 and pairs wonderfully with a fresh green salad or crusty whole-grain bread. Whether you’re vegan, dairy-free, or just looking for a nutritious and flavorful meal, this frittata recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 2 tablespoons olive oil
- 1 large red onion
- 1 medium red bell pepper
- 1 medium zucchini
- 100 grams baby spinach
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon recently ground black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Press the tofu for about 10 minutes to remove excess moisture. Then, crumble it into a bowl using a fork, creating a texture similar to scrambled eggs.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat.
While the oil is heating, finely dice the red onion and add it to the skillet. Saute for about 3 minutes until it begins to soften.
Meanwhile, dice the red bell pepper and zucchini. Add both to the skillet with the onion, cooking for an additional 5 minutes until they start to soften.
Stir in the baby spinach leaves and cook until wilted, about 2 minutes.
In a large mixing bowl, combine the crumbled tofu with nutritional yeast, garlic powder, turmeric, black pepper, and salt. Mix well until the tofu is evenly coated with the spices.
Add the cooked vegetables from the skillet to the tofu mixture. Stir until all ingredients are thoroughly combined.
Wipe out the skillet, then add another tablespoon of olive oil. Pour the tofu and vegetable mixture back into the skillet, spreading it evenly.
Place the skillet in the preheated oven and bake for 20 minutes until the frittata is firm and has a golden top.
After baking, remove the skillet from the oven and allow the frittata to cool for a few minutes. Sprinkle lemon juice and fresh parsley over the top before slicing.
Cut the frittata into wedges and serve warm. Enjoy your dairy-free classic vegetable frittata!
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4393 mg | 191% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 27.2 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2923 mg | 225% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2301 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
