A vegan frittata is a great go-to for those days when you want something delicious for breakfast or a hurried lunch without spending hours at the stove. It takes literally minutes–10 minutes at most–to put everything together, and then all you need to do is let the oven cook it up for you.
Why you will love this frittata
Creamy Yummy Healthy Protein-packed, thanks to the tofu. Easy and quick Mostly hands-off
Tips and substitutions
A frittata usually has a base of eggs, and for my vegan version I used a blend of firm tofu and Just Egg replacer. If you don’t want to use the egg replacer, add a couple of tablespoons of cornstarch instead. I would call this more of a scoopable frittata, rather than a slicable one–although I did cut it in slices and they did hold fairly well. I like the creamier texture, but if you want a firmer texture, add both the egg replacer and the cornstarch. Leeks are great in this recipe, but you can substitute with onions if you don’t have them or don’t want to use them. Green onions or scallions work too. Same with spinach. Use another leafy green like kale or chard. Or use bell peppers or squash or mushrooms, which would be exceptional here. You will start out the frittata on the stove and end it in the oven, so use a skillet that is oven-safe. A cast iron skillet is perfect.
More Vegan Leek Recipes
Recipe card
Check to get new recipe updates by email.
