Vegan Frittata Recipe with Aquafaba & Tofu (30 Minutes, Egg-Free!)

This post may contain affiliate links. Please read our disclosure policy.

Are you searching for the perfect vegan frittata recipe that delivers all the fluffy, savory goodness of traditional egg dishes without any animal products? You’ve found it! This revolutionary veggie frittata combines the magic of aquafaba (chickpea liquid) with silken tofu to create a protein-rich, satisfying meal that works beautifully for breakfast, brunch, or dinner.

Whether you’re a long-time vegan, newly plant-based, or simply looking to reduce your egg consumption, this oven baked frittata recipe will become your new favorite. It’s endlessly customizable, budget-friendly, and packed with vegetables that make every bite nutritious and delicious.

Table of Contents

Why You’ll Love This Vegan Frittata

Traditional frittata recipes breakfast rely heavily on eggs, but this plant-based version proves you don’t need them to achieve that signature fluffy texture and savory flavor. Here’s what makes this recipe special:

• Uses aquafaba as an egg replacer for incredible fluffiness
• Silken tofu adds protein and creates a custardy texture
• Black salt (kala namak) provides authentic “eggy” flavor
• Ready in just 30 minutes of active prep time
• Loaded with nutrient-dense vegetables
• Perfect for meal prep throughout the week
• Naturally gluten-free when made with certified GF ingredients

Unlike complicated egg white frittata recipes that require separating eggs, this vegan version simplifies the process while delivering equally impressive results.

Essential Equipment for This Recipe

Before we dive into the recipe, let’s talk about the tools that will make your cooking experience smoother. Using quality equipment makes a significant difference in your results.

For whipping the aquafaba, you’ll want a reliable electric mixer to achieve those fluffy peaks quickly. A food processor is invaluable for blending the tofu mixture to silky perfection.

You’ll also need an ovenproof frying pan or a separate baking sheet if your pan isn’t oven-safe. A sturdy cutting board and sharp chef’s knives make vegetable prep effortless, while mixing bowls and a measuring cups and spoons set ensure accuracy in your measurements.

Understanding the Star Ingredients

Aquafaba: The Vegan Egg White Miracle

Aquafaba is the starchy liquid from canned chickpeas that whips up just like egg whites. When you use your electric mixer to whip it, the proteins create stable foam that adds incredible lightness to your vegan frittata. This is the secret behind making mini frittata recipes and other egg-free dishes that actually rise and hold their shape.

Silken Tofu: Your Protein Powerhouse

Silken tofu provides the creamy, custardy base that mimics the texture of traditional egg dishes for dinner. When blended in your food processor, it becomes incredibly smooth and helps bind all the ingredients together.

Black Salt (Kala Namak)

This sulfurous Indian salt is the key to achieving that authentic “eggy” flavor without eggs. It transforms your veggie frittata from good to absolutely amazing, making even devoted bacon frittata fans do a double-take.

Ingredient Table

Ingredient	Quantity	Notes
Chickpea aquafaba	2 cans (reserved liquid)	Must be from canned chickpeas
Chickpea/gram flour	150 g (1¼ cups)	Provides structure and protein
Silken tofu	1 pack (~350g)	Soft or firm silken both work
Black salt (kala namak)	¾ tsp	Essential for eggy flavor
Turmeric	1 tsp	Adds golden color
Dijon mustard	2 tsp	Enhances savory notes
Garlic powder	2 tsp	For depth of flavor
Onion powder	1 tsp	Aromatic base note
Black pepper	To taste	Freshly ground preferred
Olive oil	1 tbsp	For sautéing vegetables
Red onion	1 medium	Sliced thin
Mushrooms	150 g	Any variety, sliced
Fresh spinach	50 g	Baby spinach works best
Cherry tomatoes	100 g	Halved for topping

Step-by-Step Instructions

Preparing the Aquafaba Batter

1. Drain your chickpea cans carefully, saving every drop of that precious aquafaba in a clean mixing bowl. Save the chickpeas for hummus or curry later.
2. Using your electric mixer, whip the aquafaba on high speed for 5-7 minutes until it doubles in volume and forms soft peaks. It should look like whipped egg whites.

3. In your food processor, combine the chickpea flour, silken tofu, black salt, turmeric, dijon mustard, garlic powder, onion powder, and black pepper. Blend until completely smooth with no lumps.
4. Gently fold the tofu mixture into the whipped aquafaba using a spatula. Be careful not to deflate the air bubbles this is what makes your frittata fluffy!

Cooking the Vegetables

5. Preheat your oven to 200°C/fan 180°C/gas mark 6.
6. Heat olive oil in your frying pan over medium-high heat. Add sliced red onion and cook for 2 minutes until softened.
7. Add sliced mushrooms and continue cooking for 3 minutes until they release their liquid and begin to brown.
8. Toss in the spinach and cook until wilted and all liquid has evaporated. This step is crucial excess moisture will make your frittata soggy.

Baking Your Vegan Frittata

If using an ovenproof pan: Pour the batter directly into the pan with the cooked vegetables and stir to combine. Cook on the stovetop for 10 minutes to set the bottom. Arrange halved cherry tomatoes on top, cut-side up, and transfer to the oven for 35 minutes.

If using a regular pan: Transfer the cooked vegetables to a lined baking sheet or dish, mix with the batter, top with tomatoes, and bake for 45 minutes.

9. Your vegan frittata is done when a fork or knife inserted in the center comes out clean and the top is golden brown.
10. Let it cool for 15 minutes before slicing. This resting time allows the frittata to set properly and makes slicing cleaner.

Pro Tips for Perfect Results

• Temperature matters: Ensure your aquafaba is at room temperature for best whipping results
• Don’t skip the liquid reduction: Cooking off vegetable moisture prevents a watery frittata
• Gentle folding: Preserve those air bubbles by folding, not stirring aggressively
• Customize your veggies: Try bell peppers, zucchini, or sun-dried tomatoes
• Make it heartier: Add vegan sausage or vegan bacon for a bacon frittata alternative
• Potato lovers: Layer thin potato slices for a potato frittata variation
• Meal prep friendly: Make mini frittata recipes in a muffin tin for portion control

Storage and Reheating

Store leftover vegan frittata in an airtight container in the refrigerator for up to 5 days. Reheat individual slices in a frying pan over medium heat for 3-4 minutes, or microwave for 60-90 seconds.

You can also freeze portions for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above.

Nutritional Benefits

This vegan frittata recipe delivers impressive nutrition:

• High in plant-based protein from tofu and chickpea flour
• Rich in fiber from vegetables and chickpea flour
• Packed with vitamins A and K from spinach
• Contains antioxidants from tomatoes and mushrooms
• Lower in saturated fat compared to traditional egg white frittata recipes
• Cholesterol-free alternative to egg dishes for dinner

Serving Suggestions

This versatile veggie frittata works for any meal:

Breakfast/Brunch: Serve with whole grain toast, fresh fruit, and a smoothie

Lunch: Pair with a mixed green salad and balsamic vinaigrette

Dinner: Accompany with roasted vegetables and quinoa

Meal Prep: Slice into portions for grab-and-go breakfasts throughout the week

Frequently Asked Questions

Can I use a different flour?
Chickpea flour works best for texture and protein content, but you can substitute with all-purpose flour in a pinch. The texture may be slightly different.

Where do I find black salt?
Look for kala namak in Indian grocery stores or online. Regular sea salt works too, but you’ll lose the eggy flavor.

Can I make this without a food processor?
Yes! Mash the tofu thoroughly with a fork or potato masher and whisk everything together in a mixing bowl.

How do I know when it’s fully cooked?
The center should be set (not jiggly), the edges slightly pulled away from the pan, and a knife comes out clean.

Can I make mini frittatas?
Absolutely! Pour the mixture into a greased muffin tin and bake at the same temperature for 20-25 minutes.

Is this recipe gluten-free?
Yes, chickpea flour is naturally gluten-free. Just ensure all your other ingredients are certified GF if you have celiac disease.

Can I make this ahead?
Yes! Prepare the batter the night before (store separately from whipped aquafaba) and combine just before baking.

Final Thoughts

This vegan frittata recipe proves that plant-based cooking can be just as satisfying, delicious, and versatile as traditional egg dishes. Whether you’re making it for frittata recipes breakfast, a leisurely Sunday brunch, or a quick egg dishes for dinner solution, this oven baked frittata delivers every time.

The combination of aquafaba and tofu creates a texture that even non-vegans will love, while the abundance of vegetables makes it a nutritious choice for any meal. Plus, it’s so easy to customize with your favorite vegetables, herbs, and seasonings.

Give this veggie frittata a try and discover how delicious egg-free cooking can be. Your taste buds and your body will thank you!

---

If you found this recipe helpful, feel free to check out the kitchen equipment below. Click on any url to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

Recommended Kitchen Equipment

• Air Fryer – Perfect for reheating frittata slices
• Thermomix – All-in-one appliance alternative
• Oven – Essential for baking
• Electric Mixer – For whipping aquafaba
• Food Processor – Blends tofu mixture perfectly
• Pots – For various cooking needs
• Frying Pans – Ovenproof pan for this recipe
• Kitchen Utensils – Complete utensil set
• Cutting Board – For prep work
• Chef’s Knives – Essential for slicing vegetables
• Measuring Cups and Spoons Set – For accurate measurements
• Mixing Bowls – Multiple sizes needed
• Blender – Alternative to food processor
• Baking Sheets – If not using ovenproof pan
• Colander Strainer Basket – For draining vegetables
• Peeler – For vegetable prep
• Garlic Press – If using fresh garlic
• Weight Kitchen – For precise measurements

Print