Dairy-Free Classic Vegetable Frittata

Brighten up your breakfast table with this Dairy-Free Classic Vegetable Frittata, a wholesome, plant-based twist on the traditional frittata! Crafted with protein-rich crumbled tofu as its base, this recipe delivers the familiar texture of eggs while remaining entirely dairy-free. Packed with vibrant sautéed veggies like red bell pepper, zucchini, spinach, and red onion, and enhanced with flavorful nutritional yeast, garlic powder, and a touch of turmeric, this dish is as nutritious as it is satisfying. Baked to golden perfection in an oven-safe skillet and topped with fresh parsley and a splash of zesty lemon juice, this easy frittata is perfect for a healthy breakfast, brunch, or even a light dinner. Ready in just 50 minutes and serving four, it’s a versatile and crowd-pleasing option for anyone seeking a hearty, dairy-free, and gluten-free meal!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams extra-firm tofu
• 2 tablespoons olive oil
• 1 large red onion
• 1 medium red bell pepper
• 1 medium zucchini
• 100 grams baby spinach
• 3 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon recently ground black pepper
• 1 teaspoon salt
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Press the tofu for about 10 minutes to remove excess moisture. Then, crumble it into a bowl using a fork, creating a texture similar to scrambled eggs.

Step 3

Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat.

Step 4

While the oil is heating, finely dice the red onion and add it to the skillet. Saute for about 3 minutes until it begins to soften.

Step 5

Meanwhile, dice the red bell pepper and zucchini. Add both to the skillet with the onion, cooking for an additional 5 minutes until they start to soften.

Step 6

Stir in the baby spinach leaves and cook until wilted, about 2 minutes.

Step 7

In a large mixing bowl, combine the crumbled tofu with nutritional yeast, garlic powder, turmeric, black pepper, and salt. Mix well until the tofu is evenly coated with the spices.

Step 8

Add the cooked vegetables from the skillet to the tofu mixture. Stir until all ingredients are thoroughly combined.

Step 9

Wipe out the skillet, then add another tablespoon of olive oil. Pour the tofu and vegetable mixture back into the skillet, spreading it evenly.

Step 10

Place the skillet in the preheated oven and bake for 20 minutes until the frittata is firm and has a golden top.

Step 11

After baking, remove the skillet from the oven and allow the frittata to cool for a few minutes. Sprinkle lemon juice and fresh parsley over the top before slicing.

Step 12

Cut the frittata into wedges and serve warm. Enjoy your dairy-free classic vegetable frittata!

Nutrition Facts

Serving size	(1042.2g)

Amount per serving	% Daily Value*
Calories	1101.7

Total Fat 61.4g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 4392.8mg	0%
Total Carbohydrate 66.3g	0%
Dietary Fiber 22.4g	0%
Total Sugars 27.2g
Protein 79.7g	0%

Vitamin D 0IU	0%
Calcium 2923.0mg	0%
Iron 18.0mg	0%
Potassium 2301.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 28.0%

Carbs: 23.3%