Why You’ll Love This Recipe
This frittata is easy to prepare and full of flavor. The combination of roasted red peppers, spinach, and nutritional yeast gives it a cheesy, savory taste without any dairy. The tofu creates a light, egg-like texture while providing plant-based protein. Plus, this dish is completely gluten-free, making it suitable for a variety of diets.
Ingredients
- 1 block of firm tofu, drained and pressed
- 1 cup roasted red peppers, chopped
- ½ cup spinach, chopped
- ¼ cup nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon turmeric
- Salt and pepper to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 375°F (190°C) and grease a pie dish with a little olive oil.
- In a large bowl, crumble the tofu using your hands until it resembles a scrambled egg consistency.
- Add the roasted red peppers, spinach, nutritional yeast, olive oil, garlic powder, onion powder, turmeric, salt, and pepper to the bowl with the tofu. Mix everything together until well combined.
- Pour the tofu mixture into the prepared pie dish and spread it out evenly.
- Bake the frittata in the preheated oven for 25-30 minutes or until set and lightly golden on top.
- Once cooked, remove the frittata from the oven and let it cool slightly before slicing and serving.
- Enjoy your Vegan Roasted Red Pepper Tofu Frittata warm or at room temperature as a satisfying meal any time of day!
Servings and Timing
- Servings: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
Variations
- Add mushrooms or cherry tomatoes for extra flavor.
- Stir in chopped fresh herbs like basil or parsley for a fresh twist.
- Make it spicy by adding red pepper flakes or a dash of hot sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 5-7 minutes or microwave for 30 seconds until warm.
FAQs
1. Can I use silken tofu instead of firm tofu?
No, silken tofu is too soft for this recipe. Firm or extra-firm tofu is best for achieving the right texture.
2. Can I make this frittata in advance?
Yes! You can make it ahead of time and store it in the fridge. It tastes great hot or cold.
3. Can I freeze this frittata?
Yes, you can freeze it for up to 1 month. Let it thaw in the fridge overnight before reheating.
4. What can I serve with this frittata?
It pairs well with a side salad, roasted potatoes, or avocado toast.
5. Can I use fresh red bell peppers instead of roasted?
Yes, but roasted red peppers add a deeper, smoky flavor. If using fresh, sauté them first to soften.
6. Can I add vegan cheese to this recipe?
Yes, shredded vegan cheese can be added for extra flavor and creaminess.
7. How do I make this frittata firmer?
You can add 1 tablespoon of chickpea flour to help bind the ingredients together.
8. Can I cook this on the stovetop instead of baking?
Yes! Cook the mixture in a skillet over medium heat for 8-10 minutes, then cover and cook for another 10 minutes until set.
9. How do I prevent the frittata from being too dry?
Make sure you don’t overbake it. You can also drizzle a little olive oil over the top before serving.
10. Can I use frozen spinach?
Yes, just thaw and drain the spinach well before adding it to the mixture.
Conclusion
This Vegan Roasted Red Pepper Tofu Frittata is a delicious, protein-packed dish that's easy to make and perfect for any time of day. It's loaded with flavor from roasted red peppers, spinach, and nutritional yeast, making it a satisfying and nutritious meal. Serve it warm or chilled and enjoy a plant-based twist on a classic frittata!
Roasted Red Pepper Tofu Frittata
- Total Time: 40 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Vegan Roasted Red Pepper Tofu Frittata is a protein-packed, egg-free alternative to a classic frittata. Made with firm tofu, roasted red peppers, spinach, and nutritional yeast, it’s a flavorful, dairy-free, and gluten-free dish perfect for breakfast, brunch, or meal prep.
Ingredients
- 1 block firm tofu, drained and pressed
- 1 cup roasted red peppers, chopped
- ½ cup spinach, chopped
- ¼ cup nutritional yeast
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp turmeric
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a pie dish with olive oil.
- In a large bowl, crumble tofu until it resembles scrambled eggs.
- Add roasted red peppers, spinach, nutritional yeast, olive oil, garlic powder, onion powder, turmeric, salt, and pepper. Mix well.
- Spread the tofu mixture evenly into the prepared pie dish.
- Bake for 25-30 minutes or until set and lightly golden on top.
- Let it cool slightly before slicing and serving.
Notes
- Add-Ins: Try mushrooms, cherry tomatoes, or fresh herbs for extra flavor.
- Spicy Kick: Add red pepper flakes or hot sauce.
- Storage: Store in the fridge for up to 3 days or freeze for up to 1 month. Reheat at 350°F (175°C) for 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 30minutes
- Category: Snack
- Method: Baking
- Cuisine: American
