Vegan Eggless Frittata
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
A fluffy and flavourful eggless frittata makes for a high-protein breakfast or brunch meal.
  • Half a 14 oz block of extra firm tofu
  • ¼ cup cooked chickpeas
  • ¼ cup unsweetened almond or soy milk
  • A splash of water, 2 tbsp or so
  • 3 tbsp nutritional yeast
  • ½ tsp turmeric powder
  • ½ tsp sea salt (or more, to taste)
  • 1 tbsp tahini
  • 1 large potato, peeled and finely cubed
  • 1 large onion, finely chopped
  • 3 cloves of garlic, crushed
  • 1 cup chopped mushrooms
  • 1 cup chopped broccoli
  • ½ green bell pepper, finely chopped
  • ½ red bell pepper, finely chopped
  • ⅓ cup chopped parsley
  • 1.5 tbsp coconut or olive oil
  1. Pre-heat your oven to 190 C.
  2. Start by sauteeing the garlic and onions together in a large pan on medium heat, stirring for about 3-5 minutes until golden. Add in potatoes, season with salt and pepper and sautee until softened, about 5-7 minutes, before adding in the remainder of the vegetables.
  3. While your vegetables are cooking, in a blender or food processor, whizz together the tofu, tahini, chickpeas, non-dairy milk, nutritional yeast, turmeric, and seasonings to create your "eggy" base. It should be fairly thick and have the consistency of a light pudding. Feel free to taste test for seasonings and adjust as needed.
  4. Once the rest of the vegetables have started to soften, fold in the tofu base and stir through ensuring all vegetables are well coated. Stir in the chopped parsley at this point, then give your pan a good shake to even it out. Allow to set for 5 minutes or so on a very low flame before transferring to the oven to cook for another 15-20 minutes or until golden and the edges start to come away from the pan.
Recipe by One Arab Vegan at