Vegan Quiche / Frittata


Before going vegan, I used to make huge veggie frittatas each week as part of my meal prep. I loved having an easy, high-protein breakfast option to pack with a variety of veggies. This version, with tofu and chickpea flour, boasts all those benefits and more! You can customize it endlessly, store it for several days at a time and take it on the go on busy mornings.

Yield: 6-8 servings

Vegan Tofu Quiche/Frittata

prep time: 20 MINScook time: 50 MINStotal time: 70 mins


  • 1 (12 oz) package extra firm tofu
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon black salt
  • 1 teaspoon black pepper
  • 2 tablespoons nutritional yeast
  • 1/4 cup chickpea flour
  • 2 cups sautéed veggies of choice
  • 1/4 cup shredded vegan cheese (optional)
  • 1 9" vegan-friendly pie crust (optional)


  1. Preheat oven to 350°F. If not using a crust, grease a 9" deep-dish pie pan or quiche pan.
  2. Combine tofu, spices, baking powder, nutritional yeast and chickpea flour in the bowl of a food processor and process until smooth.
  3. Combine sautéed veggies with batter and pour into prepared pan or pie shell. Smooth the top and sprinkle with vegan cheese, if desired.
  4. Bake for 45-50 minutes, until center is set and edges are puffed and slightly golden brown. Remove from oven and allow to cool for 5 minutes and firm up slightly before serving.


my favorite combos for fillings:
・spinach, caramelized onions, roasted red peppers
・fire-roasted tomatoes, green chili, corn, vegan cheddar
・olives, artichoke hearts, tomatoes, herbs
Created using The Recipes Generator