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Vegan Vegetable Frittata

A healthy and delicious Vegan Vegetable Frittata packed with fresh veggies and nutrients, perfect for breakfast, brunch, or a light dinner. Customizable and easy to prepare, it's a great way to use up leftover vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Vegan, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block firm tofu
  • 1 medium potato, diced
  • 1 medium onion, diced
  • 1 medium bell pepper, diced
  • 1 medium zucchini, diced
  • 2 cloves garlic, minced
  • 2 tablespoons nutritional yeast
  • Salt and pepper to taste
  • Olive oil for cooking
  • Fresh herbs (like parsley or chives) for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a pan, heat olive oil over medium heat and sauté the diced potatoes until they are soft, about 10 minutes.
  3. Add the onion, bell pepper, zucchini, and garlic to the pan, cooking until the vegetables are tender.
  4. In a bowl, crumble the tofu and mix in nutritional yeast, salt, and pepper until well combined.
  5. Combine the cooked vegetables with the tofu mixture and stir until combined.
  6. Transfer the mixture to a greased oven-safe skillet or baking dish and smooth the top.
  7. Bake in the preheated oven for 25-30 minutes, or until the frittata is set and slightly golden.
  8. Let it cool for a few minutes before slicing.
  9. Garnish with fresh herbs before serving.

Notes

Serve the frittata warm or at room temperature. It pairs well with a fresh salad or toast and is great for meal prep. Store it in an airtight container in the refrigerator for up to a week.