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.

By Darshana Thacker Wendel,


  • 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


  • 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.

Comments (11)

(5 from 7 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

Sue Holland

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

Laura G

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.

Glenn A.

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.

Charlotte Huenergardt

This recipe looks so delicious and nutritious and I can’t wait to try it!

Margaret Greene

60 minutes seems a long time to bake and uses up a lot of electricity. Is there a quicker way to make this?

Jacqueline B. Thomas

Have not made this yet . Can you freeze it? Looking for a good recipe to serve to guests.

Xena Spain

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!

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.