- Prep-time: / Ready In:
- Makes 1 (8-inch) frittata
- Serving size: ⅙ of recipe
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What makes this tofu and veggie frittata so fluffy? In a word, aquafaba, that thick liquid you see on top when you open a can of chickpeas. I try to make aquafaba from scratch whenever possible, but the quickest and easiest way is to use the liquid from canned chickpeas. The liquid is often used in vegan baked goods as an egg substitute since its texture and composition of starches and protein make it useful for thickening, binding, emulsifying, and foaming—and it’s great in recipes that need a little fluff. This vegetable frittata puffs up nicely and is chock full of vegetables. Enjoy!
Chef’s tips:
- Black salt, or kala namak, is used extensively in Indian and other Asian cooking and its sulfuric smell resembles eggs. You can find it any Indian grocery store, but you can also substitute sea salt.
- You can use the liquid from canned or boxed chickpeas or other beans, or you can make your own.
- To make this gluten free, replace the all-purpose flour with brown rice flour.
Ingredients
- 1 (14-ounce) package firm tofu, drained and crumbled (2 cups)
- ¾ cup aquafaba
- ¼ cup unbleached all-purpose flour or brown rice flour
- 2 tablespoons chickpea flour
- 2 tablespoons nutritional yeast (optional)
- 1½ tablespoons mild miso
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ¼ teaspoon turmeric
- ¼ teaspoon black salt (optional)
- ¼ teaspoon crushed red pepper flakes
- 1 medium Yukon potato, scrubbed and cut into ½-inch dice (2 cups)
- 1 medium red bell pepper, cut into ¼-inch dice (1½ cup)
- 2 medium zucchinis, cut into ½-inch dice (2 cups)
- 8 scallions (green and white parts), thinly sliced (about 1 cup)
- ¼ cup fresh cilantro, finely chopped
Instructions
- Preheat the oven to 325°F.
- Combine the tofu, aquafaba, flours, nutritional yeast, miso, garlic powder, onion powder, turmeric, black salt, and red pepper flakes in a food processor. Pulse into a batter.
- Add the potatoes and bell pepper to a skillet and sauté over medium heat until the potatoes are cooked, about 10 minutes. Add 1 to 2 tablespoons of water if needed to prevent the vegetables from sticking to the pan.
- Add the zucchini, scallions, and cilantro and mix well. Cook until the vegetables are tender and all the liquid has evaporated, about 5 more minutes.
- Spread the vegetables into the bottom of an 8-inch pie dish.
- Pour the batter over the vegetables. Stir lightly to allow the batter to mix with the vegetables.
- Bake for 60 minutes, until the top of the frittata browns a bit. Remove from the oven and let it cool for a few minutes. Slice and serve warm.
Per serving (⅙ of recipe): 160 calories, 21 g carbohydrates, 12 g protein, 4.5 g total fat, 0.8 g saturated fat, 0 g cholesterol, 266 mg sodium, 4.6 g fiber, 4.3 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (15)
(5 from 9 votes)Not bad. I used aquafaba from canned chickpeas, but would not say that this came out fluffy per se. I used broccoli instead of zucchini and omitted the miso as I didn't have any. I also used whole wheat flour instead of all purpose. This is the second time I have made it. I don't know that non-vegans would be persuaded, but overall its a decent vegan frittata.
Can I freeze this and batch cook it for the future?
This was a really nice flavour/recipe but needs to be covered with foil for the first 30 mins or so. Cooking a frittata on 50 mins on 225deg uncovered, burns the top. I thought this would happen as I put it in the oven but trusted the author. As I expected after 40 minutes the top was very dark brown so to avoid burning I took it out early. Otherwise great vegan frittata.
It took me ages to make this but was worth it as it tasted really delicious! I don't quite understand what the finished texture is supposed to be like - I baked it for way way longer than 60 minutes (ended up losing count of how much longer) and it was still sloppy inside, though the outside was by this time quite a dark brown colour, with crispy edges. So we ate it and it just seemed quite creamy - I suppose I was expecting a firmer texture, based on other frittatas I've had / made. The flavours were really good, though. There were too many veggies for an 8 inch pie dish, so I ate the leftovers while the frittata was in the oven! My non vegan husband really enjoyed it, so that was definitely a win! Next time I will start making it earlier!
I didn't care for this recipe. I felt the ratio of veggie to frittata was off and it was bland for my taste. I wouldn't make this again. I'm not sure I'll even eat the rest.
Thanks for this recipe making it right now
I don’t have chickpea flour. What can be used instead?
I’ve made this a few times now as we absolutely love it. I make it the night before, pop it in the fridge and have it the next day with salad as we prefer it cold.
11.06.2022 7:05pm CST Just made and tasted, fresh out of the oven. Wish I could post pics because this turned out wonderfully delicious. The textures were very "egg-like" and the taste was as good as any traditional frittata I remember. I would readily offer this version of a frittata to any omnivores at the table, and they would enjoy it and likely ask for more! I followed the recipe straight up with only slight modifications needed. Lacking zucchini, I subbed with broccoli florets. Having no miso, I used a measured amount of vegan feta cheese from Trader Joe's. Everything else was per the recipe. I would have given 5 stars except the cook time was way off. At 60 min the frittata was just beginning to brown around the edge, but not on top, and it failed the "toothpick" test. I continued the bake, re-checking at 5 minute intervals. Long story short, the product was done at 80 minutes -- 20 minutes beyond the recipe's bake schedule. No biggie. Oven times do vary. If you cook and bake regularly you already know what "done" means before something is actually done. Whatever your level of experience, just be aware you may need to adjust (in this case lengthen) the bake time to get the desired result: which is, a golden crust on the edges and top, with a firm "set" on the interior. This is definitely a "keeper", and I've printed the recipe to add to my kitchen cookbook binder, with marginal notes concerning bake times/temps and any substitutions, etc. I'll be making this one again soon, as my wife and I really enjoyed it with dinner this evening. I plan to bump the oven temp to 350 degF and see if that brings it home in 60 or under. Cheers! Live kindly. Please don't eat the animals!
Wow! This turned out really well! Used what I had on hand--broccoli instead of zucchini and doubled the crushed red pepper. So very good. Popped it in the oven, did a bit of yoga then it was ready. Yum.
This recipe looks so delicious and nutritious and I can’t wait to try it!
60 minutes seems a long time to bake and uses up a lot of electricity. Is there a quicker way to make this?
Have not made this yet . Can you freeze it? Looking for a good recipe to serve to guests.
I do a lot of batch cooking and was wondering if this recipe could be frozen?
This has a lovely consistency: it's so creamy and smooth thanks to the aquafaba and the potatoes, much more like a quiche than a frittata. It's an excellent base, but there's some flavor missing, so I'm still playing around with the seasonings on my third try. This doesn't pull away from the sides of the dish as in the photo above, so it can be hard to get out of the pan, but it tastes good even when it doesn't look pretty. Thanks for this!