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

Servings5 servings

Calories362kcal

Ingredients 

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

Other ingredients:

  • ▢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.

Instructions

  • 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.

Notes

The frittata reheats well and is perfect for weekly meal prep. 

Store leftovers in the refrigerator for up to 5 days. 

Freezing not recommended