My easy Vegan Frittata without eggs is a protein-packed breakfast I absolutely love! It’s fluffy, veggie-filled, dairy-free, and ready in under an hour. This eggless healthy frittata is perfect for meal prep, breakfast, lunch, or a light dinner.
0 Heat the olive oil in an oven safe pan over medium heat and add the onion and sauté for 3 minutes. Cook for 4-5 minutes until lightly brown.
1 Add potato, zucchini, bell pepper, tomato and cook for another 2 minutes.
2 In a high-speed blender blend the tofu, nutritional yeast, cornstarch, turmeric, plant-based milk until smooth.
3 Pour the tofu mixture over the cooked vegetable directly into the pan and mix everything together.
4 Bake for 35-40 minutes at 375ºF/ 180ºC until the frittata is set in the middle and slightly golden on top.
5 Let it cool down for 5 minutes and slice into 8 even slices. Serve with fresh herbs.
