Tofu Frittata

by Dianne Wenz


I’m often asked what vegans eat for breakfast, which is kind of a weird question. I guess for most people, breakfast does usually include foods like bacon and eggs, which vegans eschew. Tofu a good stand-in for eggs, and there are plenty of vegan bacon products now on the market. Other breakfast ideas include peanut butter and jelly on an English muffin, oatmeal with dried fruit and cinnamon, a fruit smoothie, cereal with almond milk, home-baked muffins, and vegan pancakes made with non-dairy milk. One of my favorite breakfast dishes is a frittata made with tofu. This dish can be made the night before, stored in the fridge and then baked in the morning if you know you’re going to tight on time when you wake up.



  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 zucchini, diced
  • 6-8 crimini mushrooms, chopped
  • 1 package firm or extra firm tofu, pressed and drained
  • 3 tablespoons nutritional yeast
  • 1/2 cup non-dairy milk
  • 1 tablespoon cornstarch
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon tumeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon red pepper flakes, optional
  • sea salt
  • pepper
  • 1 tomato, diced
  • 2 scallions, chopped
  • 1/4 cup kalamata olives, chopped



  1. Preheat oven to 375 and lightly grease a small casserole dish.
  2. Heat the oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes, until it softens. Add the mushrooms and zucchini and cook for about 5 more minutes, until the vegetables become soft. Season with a little salt and pepper.
  3. In a food processor, mix together the tofu, non-dairy milk, nutritional yeast, cornstarch, basil, turmeric, cumin, 1/4 teaspoon of sea salt, a few pinches of black pepper and the red pepper flakes, if you’re using them. Process until smooth.
  4. Fold the vegetables into the tofu mixture and spread into the casserole dish. Top with the chopped tomato, scallions and olives.
  5. Bake for 40 – 45 minutes, until the frittata is firm and golden brown. 

Slice and serve!


This makes 4 servings if you’re not very hungry, and two servings if you are. Double the recipe for more people.