Vegan Asparagus Frittata

Elevate your brunch game with this Vegan Asparagus Frittata, a wholesome and colorful dish packed with plant-based goodness. Made with creamy blended tofu, nutrient-dense chickpea flour, and a vibrant mix of sautéed asparagus, spinach, and juicy cherry tomatoes, this egg-free frittata is bursting with flavor and nutrition. A touch of turmeric powder adds a golden hue while fresh basil leaves bring a fragrant finish. Perfectly baked in the oven, this protein-rich, gluten-free frittata is easy to prepare and makes an elegant centerpiece for any meal. Ready in under 40 minutes, it’s a delightful way to enjoy seasonal vegetables while embracing a vegan lifestyle.

Nutriscore Rating: 89/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 14 oz extra-firm tofu
• 1 bunch asparagus
• 3 tablespoons nutritional yeast
• 1 tablespoon chickpea flour
• 2 tablespoons olive oil
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups spinach
• 1 cup cherry tomatoes
• 0.5 cup fresh basil leaves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the asparagus by washing and cutting the spears into 1-inch pieces, discarding the tough ends.

Step 3

In a food processor, crumble the extra-firm tofu with your hands and place it inside. Add nutritional yeast, chickpea flour, turmeric powder, garlic powder, onion powder, salt, and black pepper. Process until the mixture is smooth and creamy.

Step 4

Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add asparagus and cook for about 4-5 minutes until slightly tender.

Step 5

Add the spinach to the skillet with the asparagus and cook for an additional 2 minutes until the spinach is wilted.

Step 6

Add the tofu mixture to the skillet, stirring gently to combine with the asparagus and spinach. Spread the tofu mixture evenly in the skillet.

Step 7

Cut cherry tomatoes in half and arrange them cut side up over the surface of the frittata.

Step 8

Drizzle the remaining 1 tablespoon of olive oil over the top of the frittata.

Step 9

Place the skillet in the preheated oven and bake for 18-20 minutes, or until the frittata is firm and lightly golden.

Step 10

Remove the frittata from the oven and let it cool for a few minutes.

Step 11

Garnish with fresh basil leaves before serving.

Step 12

Slice the frittata into wedges and serve warm. Enjoy your delicious vegan asparagus frittata!

Nutrition Facts

Serving size	(1062.5g)

Amount per serving	% Daily Value*
Calories	1052.7

Total Fat 61.5g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 1335.2mg	0%
Total Carbohydrate 52.4g	0%
Dietary Fiber 25.1g	0%
Total Sugars 14.9g
Protein 85.1g	0%

Vitamin D 0IU	0%
Calcium 2887.7mg	0%
Iron 23.3mg	0%
Potassium 2860.4mg	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: 50.2%

Protein: 30.8%

Carbs: 19.0%