This flavorful vegan frittata combines the texture of scrambled tofu–a little bit browned and crumbly–with the cohesiveness of an omelet. Incredible!
When I was living on my own for the first time, a friend’s mom gave me a battered, 1960’s edition of The Joy of Cooking, and for the next year I taught myself to cook by following its often dated but always instructive recipes. I was particularly fascinated by the chapter called “Eggs, Souffles and Timbales,” and though I don’t remember making any timbales, I learned to cook eggs in most every other way, from poached and over easy to omelets and quiches and simple souffles.
After I became vegan, I didn’t so much miss the taste of eggs as I missed putting what I’d learned to use. Silly me. It took me years to figure out that so many of the egg dishes I loved best, the omelets, quiches, and frittatas, were easy to duplicate using tofu. This frittata is my most realistic and delicious eggsperiment (sorry!) yet.
I wanted to combine the texture of scrambled tofu–a little bit browned and crumbly–with the cohesiveness of an omelet, so I started this frittata off by browning regular, extra-firm tofu before adding shredded zucchini. While that was cooking, I blended up silken tofu with seasonings and a thickener and then mixed the two together and baked. The results were amazing, if I say so myself.
One thing: I baked my frittata in a pie pan because I didn’t have a non-stick skillet the right size. If you have a medium-sized (about 9-inch), oven-safe skillet that you trust to be non-stick, you can skip the pie pan and bake right in the skillet. But if you’re not sure about the non-stickness of your skillet, don’t risk it or most of your frittata may wind up stuck to the pan. And that would be a real shame because you’ll want to devour every bite.
Vegan Zucchini Frittata
Ingredients
- 2 shallots minced
- 1/2 14-ounce package extra-firm tofu not silken, coarsely crumbled
- 1 pinch black salt (kala namak) optional
- sprinkle of salt and pepper
- 1 tablespoon minced fresh oregano packed, or 1 tsp. dried
- 1 medium zucchini about 10-12 ounces, shredded
- 1 12.3-ounce package lite firm or extra-firm silken tofu drained
- 1/4 cup water or non-dairy milk
- 3 tablespoons nutritional yeast
- 4 teaspoons cornstarch
- 1 teaspoon tahini
- 1 clove garlic
- 1/4 teaspoon turmeric
- 3/4 teaspoon salt
- generous grating of black pepper
- 1 pinch black salt optional
Instructions
- Cut a circle of parchment paper to fit an 8- or 9-inch pie pan. Spray pan with non-stick spray and place parchment in bottom. (Spray helps keep sides from sticking; skip this step at your own risk.)
- Preheat oven to 400.
- Heat a non-stick skillet. Add the shallots and cook, stirring, until they begin to soften but not brown. Add the crumbled tofu, black salt, and a sprinkle of salt and freshly ground pepper. Cook, stirring occasionally, until tofu begins to brown in places. Add oregano and zucchini and continue to cook until zucchini softens, about 5 minutes.
- While the zucchini cooks, blend all remaining ingredients well in a blender. When zucchini has softened, remove the skillet from the heat and pour in the contents of the blender. Quickly stir well and pour into the prepared pie pan. Be sure to scrape out any tofu that becomes stuck to the skillet. Smooth the top and place in the preheated oven. Bake for 25 to 30 minutes, or until center is set and top is not yet browned.
- Loosen the frittata around the edges. Place a serving plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate. Slowly peel off the parchment paper from the top. (Use a knife to scrape off any tofu the clings to the paper as you pull it away.) Serve hot, cold, or at room temperature.
Notes
Nutritional info is approximate.
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Leigh-Anne
October 15, 2012 at 6:54 pmHi Susan! I’m excited to try this fritatta! Do you think I can leave out the tahini, turmeric, and nutritional yeast? I know it would alter the flavor but would it change the consistency? I just don’t typically like those ingredients. When I make tofu scramble I usually just saute some onions and veggies, brown extra-firm tofu, and sprinkle Herbamare (love that stuff). Could I just make the frittata with those ingredients and add the cornstarch and silken tofu?
Susan Voisin
October 15, 2012 at 7:00 pmSure, the only thing that might affect the consistency is the nutritional yeast, so you could just add a little more cornstarch. I hope it works out!
Laina
November 19, 2012 at 1:15 pmHi Susan,
I made this again (2 of them) just out of the oven. Peeling back the parchment paper reminded me of the time I prepared this without completely following the directions.
I was sautéing the onion (in place of shallots) and preparing some of the other ingredients and realized I was out of parchment paper. So I sprayed and sprayed the pie plates really, really well thinking they’d turn out fine. Well they didn’t; they stuck to the plate like super glue. 😉 So in case anyone here thinks like me and wants to try that, I’d recommend you don’t and instead, wait until you get to the store. Unless you have non-stick pans you can use.
I also wanted to share that I added to the ingredient list some red bell pepper and mushrooms. I questioned myself because I didn’t want to have the frittata so thick and dry with little sauce, but it came out great with plenty of moisture and it is oh-so-delicious!
The frittata is one of my most favorite dishes and I eat it for breakfast, lunch or supper. Next time I’m going to add maybe some broccoli in place of the zucchini and maybe some cut-up frozen artichoke hearts.
Another thought is I want to try some steamed kale in place of the zucchini. One of my favorite combinations I might do will be in place of the tofu (not the silken tofu) I may try some cooked potato and add some frozen green chili. I live in NM so we have frozen green chili year round. Red too! 🙂
Thanks so much for this delicious recipe. I love the fact that it’s so easy and versatile. You make eating heathy so tastefully delicious!!!
Laina 🙂
Vegease
February 10, 2013 at 3:27 pmI made this today for my Vegan Brunch Club with some modifications – sun dried tomato and mushrooms instead of the zucchini – it was delicious. I’m hope you don’t mind me sharing the recipe with them, with the appropriate credit.
I had been eyeing this recipe for a while and am so glad I made it. I didn’t follow your instructions on the parchment paper but I will next time – that didn’t affect the taste though….Delicious! Thanks for your recipe.
Maureen
April 7, 2013 at 6:36 amlove it!
Andrea @ Vibrant Wellness Journal
May 6, 2013 at 4:19 pmI just made a broccoli version of this for my cooking class and it was amazing. Thanks for the inspiration!
Laina
February 12, 2014 at 11:26 amI’m making this again today, but I don’t have tahini. Do you think raw sesame seeds will work okay if I blend them first?
Thanks!
Susan Voisin
February 12, 2014 at 11:30 amYes, if you think your blender can pulverize them, it should work. I’ve used sesame seeds instead of tahini in hummus when I make it in my Vitamix, and it comes out beautifully.
Laina
February 12, 2014 at 12:47 pmThanks, Susan! I used my food processor and learned a lesson. I added my liquid and then the seeds and then everything else.
A few of them were stuck underneath the blade when I poured the tofu sauce into the zucchini pan. Next time I’ll add them at the end. I think the liquid and with them on the bottom caused them to get stuck, but it looks like the rest of the sauce is smooth as silk.
It’s in the oven now, can’t wait! I absolutely love this recipe. It’s one of my favorites. 🙂
Imaan
May 18, 2014 at 12:04 amThis looked so good but I must have done something wrong- the taste of the tofu (which admittedly we don’t eat much of) was overpowering.
Tracy
July 8, 2014 at 9:49 amSusan, my wife and I loved this frittata! I, like many others, have had a hard time finding a good quiche recipe as well. So I decided to use your frittata filling and put it in a pie crust as well. I did add a few additional items when I made the quiche. Now my wife is begging me to make another one. I’m also going to try the Monterey Frittata. Love your recipes and can’t wait to try more!
Judith Kingsbury
August 6, 2014 at 9:06 pmHi Susan,
This frittata looks wonderful! The only kind I’ve made is with chick pea flour, which turned out a bit heavy. This seems lighter, and a great way to use up zucchini as well!
Nina
December 3, 2019 at 12:15 pmThis was a great recipe. I struggled a bit to get the tofu to “brown” with the shallots. It was also a bit too wet in the middle…even with some added cooking time. I”ll try it again with perhaps a bit more cornstarch to help it set.
Kell
March 12, 2020 at 9:04 pmAmazing recipe, sharing it with everyone. I had it for dinner spread on toast, rounded out with other veggies and salad. I added some Chili flakes on top. This one is a keeper!!
Julie Blesener
June 9, 2020 at 6:36 pmThe best dinner ever! Susan, I don’t know how I didn’t try this before! I made for my egg-eating Mom tonight and even she had seconds and asked to keep some of the leftovers. I will probably make again this weekend, even though I know it is not low fat! So delicious!!
raju
September 23, 2021 at 12:09 amThanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Anj
July 15, 2023 at 9:46 amWas hoping for the best. Followed the recipe but my Frittata did not stick/stay together. Also the taste of the tofu still came through quite strong. Ate it on toasted bread with sundried tomato spread which helped w taste.