With tender pasta, protein-rich tofu, and your choice of vegetables, this vegan frittata makes a great meal any time of day. Also perfect for weekly meal prep! Nut-free; make it gluten-free with your favorite GF pasta.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Tofu egg mixture:
- ▢16 ounces silken tofu, drained
- ▢14 ounces extra firm tofu, drained Can sub super firm tofu, such as Trader Joe’s brand for a firmer, less creamy frittata.
- ▢1/4 cup nutritional yeast
- ▢1 1/2 Tablespoons corn starch Reduce or omit if using super firm tofu (the type that contains very little water).
- ▢2 1/4 teaspoons kala namak (Indian black salt)
- ▢1 1/2 teaspoons onion powder
- ▢1 teaspoon garlic powder
- ▢1/4 teaspoon ground turmeric (for color)
- ▢1/4 teaspoon mustard powder, optional
- ▢5 to 6 ounces dry angel hair or spaghetti (whole-grain or GF, as needed) OR use leftover pasta that’s already been cooked and coated with marinara Keep in mind, angel hair will produce a greater volume of pasta than spaghetti noodles, as mentioned in post.
- ▢1 Tablespoon olive oil or vegan butter For oil-free, omit and be sure to use a non-stick pan.
- ▢1 large sweet onion, chopped
- ▢6 ounces cremini or white button mushrooms, sliced
- ▢4 cloves garlic, minced
- ▢1 cup cherry tomatoes, halved
- ▢1 teaspoon dried basil, oregano, or a combination, optional
- ▢6 ounces raw baby spinach
- ▢generous pinch of fine sea salt
- ▢generous pinch of black pepper
- ▢1 ounce Violife Just Like Parmesan (or sub homemade vegan cheese or other store-bought vegan cheese shreds) Or omit and add an extra pinch of salt. Or add twice as much cheese! It’s all up to you.
- In a blender combine both types of tofu, nutritional yeast, corn starch, kala namak, onion powder, garlic powder, turmeric, and mustard powder. Blend on high until smooth. Set aside.
- Preheat oven to 400 degrees F.
- If starting with dry pasta, cook pasta in salted water. Drain and set aside.
- Preheat an oven-safe, 12-inch, non-stick skillet over medium heat. Add oil/butter, if using. Saute onion and mushrooms until softened, about 5 minutes. Add garlic, tomatoes, and dried herbs, if using, and cook for 1 minute. Add spinach, toss to incorporate, and cook until dark green and wilted, about 1 minute. Season generously with salt and pepper.
- Add cooked pasta to the pan and stir to incorporate. If using leftover cold pasta, allow to warm in the pan for about 1 minute. Turn off the heat. Grate cheese directly onto veggie-pasta mixture. Pour tofu mixture into the pan, and use a silicone spatula or tongs to gently fold everything together, ensuring somewhat even distribution of veggies throughout the pan. Sprinkle with more black pepper, if desired.
- Bake for 25 to 30 minutes or until the center is hot.
- Allow frittata to cool in the pan for 15 minutes. Slide onto a cutting board, slice, and serve. If making for meal prep, let cool completely before slicing and storing in individual containers.
- The frittata reheats well and is perfect for weekly meal prep.
- Store leftovers in the refrigerator for up to 5 days.