Vegan Asparagus Frittata
This vibrant Vegan Asparagus Frittata is a plant-based twist on a brunch classic, packed with nourishing ingredients and bursting with flavor. Made with a creamy tofu base infused with nutritional yeast and warming spices like turmeric and garlic powder, this egg-free frittata delivers a rich, savory taste without any dairy or eggs. Crisp asparagus, wilted spinach, and juicy cherry tomatoes add fresh, seasonal goodness, while a sprinkle of basil provides an aromatic finishing touch. Perfectly baked in an oven-safe skillet, this gluten-free and protein-packed dish is ready in just 40 minutes, making it an ideal centerpiece for breakfast, brunch, or a light dinner. Whether you're catering to dietary preferences or simply looking for a wholesome, veggie-loaded recipe, this Vegan Asparagus Frittata will delight your taste buds and impress your guests!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 1 bunch asparagus
- 3 tablespoons nutritional yeast
- 1 tablespoon chickpea flour
- 2 tablespoons olive oil
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups spinach
- 1 cup cherry tomatoes
- 0.5 cup fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Prepare the asparagus by washing and cutting the spears into 1-inch pieces, discarding the tough ends.
In a food processor, crumble the extra-firm tofu with your hands and place it inside. Add nutritional yeast, chickpea flour, turmeric powder, garlic powder, onion powder, salt, and black pepper. Process until the mixture is smooth and creamy.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add asparagus and cook for about 4-5 minutes until slightly tender.
Add the spinach to the skillet with the asparagus and cook for an additional 2 minutes until the spinach is wilted.
Add the tofu mixture to the skillet, stirring gently to combine with the asparagus and spinach. Spread the tofu mixture evenly in the skillet.
Cut cherry tomatoes in half and arrange them cut side up over the surface of the frittata.
Drizzle the remaining 1 tablespoon of olive oil over the top of the frittata.
Place the skillet in the preheated oven and bake for 18-20 minutes, or until the frittata is firm and lightly golden.
Remove the frittata from the oven and let it cool for a few minutes.
Garnish with fresh basil leaves before serving.
Slice the frittata into wedges and serve warm. Enjoy your delicious vegan asparagus frittata!
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 14.9 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2888 mg | 222% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2860 mg | 61% | |
*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.
