close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Ready In:
  • Makes 1 (8-inch) frittata

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

  1. Preheat the oven to 325°F.
  2. 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.
  3. 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.
  4. 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.
  5. Spread the vegetables into the bottom of an 8-inch pie dish.
  6. Pour the batter over the vegetables. Stir lightly to allow the batter to mix with the vegetables.
  7. 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 (7)

(4.33 from 3 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Glenn A.4 weeks ago
Reply
Do you want to report this comment as inappropriate?

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!

Jane2 months ago
Reply
Do you want to report this comment as inappropriate?

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 Huenergardt12 months ago
Reply
Do you want to report this comment as inappropriate?

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

Margaret Greene1 year ago
Reply
Do you want to report this comment as inappropriate?

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. Thomas1 year ago
Reply
Do you want to report this comment as inappropriate?

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

Xena Spain1 year ago
Reply
Do you want to report this comment as inappropriate?

I do a lot of batch cooking and was wondering if this recipe could be frozen?

Ashley2 years ago
Reply
Do you want to report this comment as inappropriate?

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!

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
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
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

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