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Spring Vegan Frittata
This delicious spring vegan frittata uses tofu as the base and is packed with flavor. Add any veggies you like and serve with a side salad for a perfect lunch.
Course Brunch, Lunch
Cuisine Italian
Keyword egg-free frittata, vegan brunch recipe, vegan frittata, vegan quiche
Prep Time 10 minutes minutes
Cook Time 40 minutes minutes
Total Time 50 minutes minutes
Servings 6
Calories 143 kcal
Author Stephanie Dreyer
¼ cup vegetable broth 1 medium sweet onion chopped 2 cloves garlic minced 12 ounces asparagus (tips only) cut in ½-inch pieces 1 cup sun-dried tomatoes chopped 1 14-ounce canned artichoke hearts in water coarsely chopped ½ cup water 14 ounces firm tofu drained 2 tablespoons nutritional yeast Salt and pepper to taste
Preheat the oven to 400 degrees. Grease a spring form pan.
Heat the broth in a medium sauté pan. Add the onion and garlic. Stir in the asparagus, tomatoes, and artichoke hearts. Cook for 3-4 minutes.
In a food processor, add the tofu, water, and nutritional yeast. Blend until smooth.
Add the mixture to the saucepan with the vegetables.
Season with salt and pepper, to taste.
Spoon into a spring form pan. Bake for about 30-40 minutes.
Cut into wedges and serve.
Calories: 143 kcal | Carbohydrates: 20 g | Protein: 11 g | Fat: 4 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Sodium: 69 mg | Potassium: 863 mg | Fiber: 5 g | Sugar: 11 g | Vitamin A: 612 IU | Vitamin C: 13 mg | Calcium: 130 mg | Iron: 4 mg