Now I know the title is a bit of an oxymoron since frittata by it’s very definition is made with eggs and therefore cant be vegan. But leave it to the internet to come up with a way around that!

I give you, THE VEGAN FRITTATA! A super delicious, suuuuuper simple recipe that I tried this weekend and even had my non-vegan fiancée say...”How is this NOT eggs”.

It’s amazing, delicious and so simple. This is quickly gonna become a favourite

What you will need:

1 14-oz. package extra firm tofu, drained and cubed
1/2 cup unsweetened almond milk (or other non-dairy milk)
3 Tbsp. nutritional yeast
1 tsp. salt
1/2 tsp turmeric
1/4 tsp paprika
1/4 tsp ground black pepper
2 Tbsp olive oil
2 medium potatoes, boiled, peeled and diced
1/2 cup onion, diced
1 cup grated vegan cheese
2 cups kale or spinach, chopped
2 cloves garlic, minced
1 medium tomato

Take a blender and combine tofu, plant based milk, nutritional yeast, turmeric, salt, paprika, and black pepper. Blend until smooth, mix in grated cheese, and set aside.

Preheat oven to 400. Use a regular size cast iron skillet, add oil, potatoes, and onion. Let cook, stirring occasionally until potatoes start to brown. Mix in your spinach or kale, and garlic, and let everything cook together for 2-3 minutes.

Take off the heat and let cool. Pour tofu mixture into cast iron skillet and gently together. Once evenly mixed, spread smooth and put sliced tomatoes on top.

Bake about 30 minutes. Let it cool for a couple of minutes before slicing and serving.

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