Vegan Tofu Frittata


  • 1 (12 oz) block firm or extra-firm tofu, drained
  • 1/3 cup water
  • 1/3 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon Indian black salt (kala namak)
  • 1 sweet onion, thinly-sliced
  • mushrooms, thinly-sliced
  • 1 cup asparagus, in 1" pieces


  1. In a nonstick pan over medium heat, sautΓ© onions in a bit of olive oil until caramelized, about 20 minutes. Set aside.
  2. SautΓ© mushrooms for 5-7 minutes, until they've shrunk and shed their excess liquid. Set aside. In the meantime, preheat oven to 350Β°F.
  3. In the bowl of a food processor, combine tofu, chickpea flour, water and spices and process until smooth. Stir in caramelized onions, mushrooms and asparagus.
  4. Spread batter evenly in a greased quiche or pie pan and bake for 1 hour. Remove from oven and allow to cool slightly before slicing and serving.

You can check out the video tutorial for this recipe and two others on YouTube! I created the video in collaboration with Bob's Red Mill .