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Slice of vegan frittata on a plate with avocado and sauteed kale

Vegan Frittata- Tofu Breakfast Frittata

Chloe from Forkful of Plants
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Breakfast
Cuisine Italian, Mediterranean
Servings 6
This vegan eggless frittata makes the perfect weekend brunch recipe- with a fluffy aquafaba batter filled with mushrooms, spinach, and cherry tomatoes. Try it with my garlicky sauteed kale and sliced avocado for a delicious and healthy meal!

Ingredients
  

For the batter

  • 2 cans chickpeas aquafaba reserved
  • 150 g chickpea/gram flour
  • 1 pack silken tofu ~350g
  • ¾ tsp black salt/kala namak ground
  • 1 tsp turmeric
  • 2 tsp dijon mustard
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • Twist black pepper

For the frittata

  • 1 tbsp olive oil
  • 1 red onion sliced
  • 150 g mushrooms sliced
  • 50 g spinach
  • 100 g cherry tomatoes halved

Instructions
 

For the batter

  • Drain the aquafaba from the chickpeas into a bowl. Reserve the chickpeas for use in another recipe**. Using a hand whisk, mixer, or food processor, whip the aquafaba until it doubles in size.
  • In a food processor, blend the chickpea flour, silken tofu, black salt, turmeric, dijon, garlic powder, onion powder and black pepper.
  • Fold the chickpea flour mix into the aquafaba gently, until they are combined.

For the frittata

  • Preheat the oven to 200°/fan 180°/gas mark 6.
  • Heat the olive oil in a medium pan over a medium-high heat (if you are baking your frittata in your pan, use that here). Add the onion, fry for 2 minutes, then add the mushrooms. Continue cooking until the mushrooms have released their liquid, about 3 minutes.
  • Add the spinach to the pan. Continue cooking on high until all of the liquid has evaporated.*
  • IF USING AN OVENPROOF PAN: Add the batter to the pan and stir well to combine. Leave on a medium heat for 10 minutes until the frittata is cooked on the bottom and around the edges. Top with sliced cherry tomatoes cut-side up. Cook in the oven for 35 minutes, or until a fork placed in the centre comes out clean.
  • IF NOT USING AN OVENPROOF PAN: Mix the cooked vegetables and the batter mixture in an ovenproof dish with a lined bottom. Top with sliced cherry tomatoes cut-side up. Cook in the oven for 45 minutes, or until a fork placed in the centre comes out clean.
  • Once removed from the oven, leave to cool for 15 minutes before removing it from the pan/dish. Slice and enjoy!

Notes

*It is really important that all of the liquid evaporates here! If you don't, the water released whilst in the oven will sink, and the frittata will be soggy on the bottom!
**Use leftover chickpeas in my Moroccan Tagine recipe!