vegan roasted vegetable frittata

Vegan Roasted Vegetable Frittata

Plant-based breakfasts are a highlight at Lake Villa Guatemala. When guests want a savory breakfast, this roasted vegetable frittata is always a hit, even with guests who are used to eggs for breakfast. A frittata is essentially a baked omelet. This recipe is based on one from 1,000 Vegan Recipes by Robin Robertson. It’s remarkably close to a quiche without a crust. My version uses more vegetables than the original with the same amount of tofu. I also changed the spices to give a more egg-like appearance and flavor. I like to double this recipe and bake it in a 9×13 inch pan. The leftovers are great the next morning or served with a salad for lunch. Roast the vegetables in advance to shorten the morning prep time. If you don’t like mushrooms, substitute 2 cups of other vegetables. A bit of chopped parsley or cilantro, some avocado slices, and a dusting of smoked paprika make a lovely garnish.


  • 1 medium onion, chopped
  • 2 medium Yukon Gold or white potatoes, chopped
  • 1 jalapeño pepper, seeded and diced (optional)
  • 1 red bell pepper, chopped
  • 1 lb sliced mushrooms (white or crimini)
  • 2 cups vegetables of choice, chopped small (broccoli, cauliflower, summer squash or greens such as chard or kale)
  • 2 tablespoon vegetable oil
  • salt and pepper to taste
  • 1 lb firm tofu, drained and crumbled (but not pressed)
  • 3 tablespoon nutritional yeast
  • 1 tablespoon soy sauce
  • 1 tsp turmeric
  • 1/2 tsp kala namak (optional, but great for an egg-like flavor)
  • 1/2 tsp garlic powder
  • 1/2 tsp baking powder


  1. Preheat the oven to 425 F.
  2. Place onion, potatoes, peppers, mushrooms, and vegetables in a roasting pan. If you’re using leafy greens, like kale or chard, set them aside until later.
  3. Drizzle the oil over the vegetables and stir to coast the vegetables with the oil. Season with salt and pepper.
  4. Roast the vegetables until they are tender and starting to brown, about 20–30 minutes.
  5. While the vegetables are roasting, put the tofu, nutritional yeast, soy sauce, turmeric, kala namak, garlic powder, and baking powder in a blender. Blend until smooth. If the mixture is too thick, add some non-dairy milk until it can be blended thoroughly.
  6. Lightly oil a 9 or 10 inch tart pan.
  7. When the vegetables are done, mix them with the tofu mixture in a large bowl. If you’re using leafy greens, add them now. Stir to mix.
  8. Spread the tofu and vegetable mixture evenly in the oiled tart pan.
  9. Bake until the center is firm and the top of the frittata is lightly browned–about 30 minutes.
  10. Allow the frittata to cool 10 minutes before cutting.

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