Vegan Potato and Onion Frittata
Vegan Potato and Onion Frittata has a hearty texture and is delicious. If you miss eating egg dishes, this frittata will give you a similar texture but made with no dairy or eggs. Diced potatoes give the Fritta a hearty texture when biting into it. You can serve this warm or at room temperature so it’s great to make ahead of time or bring to brunch.
Vegan Potato and Onion Frittata
If you’re like me and like having breakfast for dinner, this Fritta fits perfectly. It has lots of healthy ingredients including potatoes, onions, spinach, and a tofu mixture made with nutritional yeast and dijon mustard to give it some extra flavor with the potatoes.
How did you make the frittata vegan, isn’t it made with eggs?
A traditional frittata is made with eggs and cheese. In this recipe, the eggs are swapped out for tofu. Tofu is a great vegan egg substitute for replacing the egg texture in frittata and quiches. In addition, spices and nutritional yeast are added in to create that delicious cheesy egg flavor and texture.
You can use the tofu egg mixture to make a variety of different Frittata’s by adding or swapping out different veggies.
Vegan Potato and Onion Fritta Ingredients:
- Potatoes (Yukon, Red Potatoes, or potatoes of choice)
- Onion
- Garlic
- Spinach (substitute kale or Swiss chard)
- Tofu
Tofu Egg Mixture Ingredients:
- Nutritional Yeast
- Lemon Juice
- Dijon Mustard
- Corn Starch
- Garlic Powder
- Onion Powder
- Turmeric
- Red Pepper Flakes
- Salt and Pepper to taste
How to make the Vegan Potato and Onion Frittata:
This Frittata is made in couple of steps. You prep the potatoes and onions first, and then make the tofu egg mixture. You can also make the tofu egg mixture and then prep potatoes and onions.
Step One: Prep the Potatoes and Onions
- Add the potatoes to a pot and cover with an inch of cold water. Once the potatoes begin to boil, turn down to a simmer. Use a fork to check tenderness. They are cooked when fork tender, typically about 12-15 minutes. Drain the potatoes and add the cooked potatoes to bowl.
- While cooking, saute the onions and garlic. With a pan over medium heat, add in the diced onions with a couple table spoons of water and saute for about 5 minutes. Next add in the minced garlic and saute for about a minute. Add in aditional water if needed to prevent sticking.
- Transfer the sauteed onions and garlic to the bowl with cooked potatoes and gently mix together.
- Add in the chopped spinach and gently fold together. It is best to add in the spinach while the potatoes and onions are warm, to soften the spinach.
Step Two: Tofu Egg Batter
In a food processor, or blender, add in the tofu, non dairy milk or water and the rest of the ingredients. Blend to combine until smooth. Season to taste with salt and pepper. You can add in additional liquid if necessary.
Step Three: Assemble and Bake.
- Pour the tofu mixture into the bowl with potatoes, onions and spinach and gently mix together. Spoon into a non stick round pie dish or springform pan. You can line the pan with parchment paper to prevent sticking.Optional. If you sautéed the veggies in an oven safe pan you can add in the potatoes and spinach and stir together. Add the tofu batter and gently fold together and bake the frittata directly in that pan instead of transferring the frittata to pie dish or springform pan.
- Bake in the oven for 40-45 minutes until firm and golden on top. Allow to cool for 10 minutes. Ready to serve. Refrigerate up to 3-5 days. Can be served warm or at room temperature.
You can top the Frittata with vegan sour cream and chives if you want.
For another frittata recipe…
Here is link to the Swiss Chard Frittata.
Equipment
- Blender or food processor
Ingredients
Vegetable Saute
- 3 cups potatoes, peel and cubed (1/2 inch cubes) 3-4 potatoes Yukon or Red Potatoes
- 1 large onion, diced
- 2 garlic cloves, minced
- 1/4 cup water (oil free saute)
- 3 cup spinach, chopped
- salt and pepper to taste optional
For the Blender or food processor (make the batter/egg substitute)
- 14 oz Firm tofu (drained, no need to press)
- 1 tbsp cornstarch replace with arrowroot
- 3 tbsp nutritional yeast
- 1/2 cup water or unsweetened non dairy milk, (soy, almond, etc)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp turmeric
- 1/4 tsp red pepper flakes optional
- 2 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/2 tsp pepper
- 1/4-1/2 tsp salt to taste
Instructions
- Preheat the oven to 375 degree F.
Prepare the potatoes and onions
- Add the potatoes to a pot and cover with inch of cold water. Once the potatoes beging to boil turn down to a rapid simmer. Use a fork to check tenderness. They are cooked when fork tender about 12-15 minutes. Drain the potataoes and added the cooked potatoes to bowl.
- While cooking, saute the onions and garlic. A pan over medium heat, add in the diced onions with a couple table spoons of water and saute for about 5 minutes. Next add in the minced garlic and saute for about a minute. Add in aditional water if needed to prevent sticking.
- Transfer the sauteed onions and garlic to the bowl with cooked potatoes and genrtly mix together.
- Add in the chopped spinach and gently fold together. It is best add in the spinach while the potatoes and onions are warm to soften the spinach.
Tofu Batter (Egg Substitute)
- In a food processor or blender add in the tofu, non dairy milk or water and the rest of the ingredients and blend to combine until smooth. Season to taste with salt and pepper.
Assemble/Bake
- Pour the tofu mixture into the bowl with potatoes, onions and spinach and gently mix together. Spoon into a non stick round pie dish or springform pan. You can line the pan with parchment paper to prevent sticking.Optional. If you sauteed the veggies in an oven safe pan you can add in the potatoes and spinach and stir tohether. Add in the tofu batter and gently fold together and bake the frittata directly in that pan instead of trasferrring the frittata to a pie dish or springform pan.
- Bake in the oven for 40-45 minutes until firm and golden on top. Allow to cool for 10 minutes. Ready to serve. Refrigerate up to 3-5 days. Can be served warm or at room temerpature.
