We’re going to say right up front that our baked gluten-free vegan frittata recipe uses tofu, so if you’re looking for a no-tofu recipe, this isn’t it (but we do have a no-tofu vegan frittata recipe for you!) That said, if you’re wondering what to make for breakfast or brunch or dinner, looking to use what’s in the house, this is that recipe. It’s fast, it’s easy, it’s infinitely customizable, and it’s delicious! And, of course, egg-free and dairy-free because, hey, vegan!
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One of the things that we love about this recipe is that it’s such a great way to use up odds and ends, the heel of the onion, the last bits of veggies, the little bit of vegan cheese left in the package, etc.. So long as you have a package of tofu, you’re golden.
Before we get to the recipe, we want to clear something up: just what is the difference between a quiche, a frittata, an omelet (or omelette if you will), and an open-faced omelet? An open-faced omelet is basically blended eggs poured into a skillet with the add-in ingredients (veggies, cheese) sprinkled on top, and cooked until set. An omelet (i.e. non-open faced) is made by folding the entire thing, once cooked and set, back on itself so that the veggies and cheese are enclosed within the two halves of the omelet. A frittata is an open-faced omelet that is baked, or that starts its life in the skillet on the stove, but then is finished in the oven. A quiche is a frittata in a crust.
Speaking of quiche, here’s our recipe for quiche made with Just Egg (so no tofu), to make that into a no-tofu fritta just… you got it … omit the crust!
Thank you! ❤️
*Receipts will come from ISIPP.
Fabulously Easy Baked Gluten-Free Vegan Frittata Recipe
1 package water-packed extra firm tofu, drained and pressed
4 teaspoons rice flour or gluten-free flour blend
2 Tablespoons nutritional yeast
3/4 cup plant milk
The following are the seasonings we use but feel free to change it up
1 teaspoon Kala Namak black salt (super optional but gives it that extra eggy flavor if you want it)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano or Italian seasoning
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
Veggies and Cheese
1/2 to 3/4 cup mixed diced vegetables (we like mushrooms, green pepper, and red pepper)
1/2 cup vegan cheese shreds (optional), divided in half
Preheat oven to 350°. Spray olive oil or a neutral oil spray in a small, heavy baking pan, or wipe it with a thin coating of oil.
Place the veggies and half of the cheese in the pan.
Cut up the tofu into quarters or so, and put all of the batter ingredients except the flour into a high-speed blender, and blend the bejeezus out of it until it is completely smooth. Add in the flour, whirl it again for a couple of seconds, and then pour it over the veggies in the pan.
Cover with foil and place in the oven and bake for one-half hour. Remove the foil, sprinkle the remaining cheese on top, and bake for another 20 or so minutes, until the top starts to brown.
Remove from oven and let cool for at least 10 minutes so that it can firm up enough for you to slice it.
May be served hot or cold!
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