Vegan Frittata Recipe

Loaded Veggie “Frittata” [v.]

My full name is Bianca Scartabello… so, you can imagine how much frittata my crazy Italian family eats. Basically, if you have nothing else to make, just make a quick frittata and call it dinner. So, fast forward to being vegan and I’ve haven’t eaten a frittata in over a year. Which is fine, because the egg industry is fucking disgusting. However, that doesn’t mean we can’t mimic this Italian classic – gf needs to stick to her roots, in the kindest way possible. So, I found this Simply Tofu Quiche recipe over at Minimalist Baker and knew I had to give it a go – with my own twist.

[The crust recipe is the exact same though, because get real… I needed it. Potatoes for crust? Yeah, thanks.]


You will need:

  • 3 large potatoes, grated
  • 2 Tbs Earth Balance butter, melted
  • Salt, pepper, and garlic salt, to taste
  • 16 oz. firm tofu, moisturize squeezed out
  • 1/4 cup cashews, soaked for 10 min
  • 1 garlic clove
  • 3 Tbs tahini
  • 3 garlic cloves, chopped
  • 1 large vidalia onion, sliced
  • 1/2 cup asparagus, chopped
  • 1 red pepper, diced
  • 1/2 cup frozen peas

To make crust:

  • Grate 3 potatoes (about 3 cups) and add to a large bowl
  • Add melted butter and season before adding to a pie plate – make sure the entire bottom is covered
  • Place in oven for 20 min at 450 F

To make filling:

  • Add tofu to food processor and blend until well mixed
  • In a separate blender (I used my magic bullet), add soaked cashews, garlic clove, salt and pepper to taste – blend until smooth
  • Add cashew cheese to tofu, along with tahini and blend until smooth – set aside
  • Add garlic, onion, asparagus, red pepper, and frozen peas to a pan over medium heat with olive oil – sauté until cooked and add to a large bowl
  • Add tofu and cashew cream to veggies and mix around until well combined
  • Pull that crust out and top with your mix
  • Bring oven down to 375 and cook for 35-40 minutes, until golden brown on top
  • Serve right after for the best results

Pretty easy, and I swear… it is such a great substitute! I hope you enjoy. xx bianca


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