New Year Vegan Frittata

The first New Year's brunch I hosted as a vegan felt incomplete without something eggy and celebratory on the table. My sister whispered, nobody will miss the eggs if you nail the texture, and she was absolutely right. This frittata has become my go to for holidays, potlucks, and lazy Sunday mornings alike. Something about pulling that golden, vegetable packed dish from the oven makes even a regular weekend feel special.

Last January, my friend Sarah came over skeptical about plant based brunch options. She took one bite, eyes widened, and asked for seconds before even finishing her first slice. Seeing someone genuinely excited about vegan food in that way reminded me why I love sharing these recipes. Now she requests this frittata every time she visits, and I happily oblige.

Ingredients

• Firm tofu: This creates the base structure, pressed and blended until completely smooth for the perfect custard like consistency
• Chickpea flour and cornstarch: These work together to bind everything and help the frittata set beautifully in the oven
• Kala namak: This Himalayan black salt contains sulfur compounds that mimic the taste of eggs almost uncannily
• Turmeric: Gives the frittata that gorgeous golden yellow color we associate with egg dishes
• Nutritional yeast: Adds savory depth and subtle cheesiness that rounds out the flavor profile
• Red onion and garlic: These aromatics build a foundation of flavor that makes every bite satisfying
• Red bell pepper and zucchini: Provide sweetness and texture variation throughout each slice
• Baby spinach: Wilts down beautifully and adds nutrient density without overwhelming the dish
• Cherry tomatoes: Burst with juiciness when baked, creating little pockets of bright flavor

Instructions

Prepare your kitchen:

Preheat the oven to 180°C (350°F) and lightly grease a 23 cm (9 inch) ovenproof skillet or baking dish with a little oil

Blend the base:

In a food processor, combine tofu, soy milk, nutritional yeast, olive oil, chickpea flour, cornstarch, turmeric, kala namak, and black pepper until completely smooth and creamy

Sauté the vegetables:

Heat a nonstick skillet over medium heat, cook onion for 2 minutes until translucent, then add bell pepper, zucchini, and garlic for 4 to 5 minutes until softened, stirring in spinach just until wilted

Combine everything:

Fold the sautéed vegetables and cherry tomatoes gently into the tofu mixture until evenly distributed

Assemble and bake:

Pour the mixture into your prepared skillet, smooth the top, and bake for 30 to 35 minutes until set and lightly golden

Rest and serve:

Let the frittata cool for 10 minutes before slicing, then garnish with fresh chives and vegan feta if using

Save

My daughter helped me make this for her school potluck and came home beaming because even the non vegan kids asked for the recipe. There is something incredibly rewarding about seeing a plant based dish win over a crowd so completely. Now she requests frittata Fridays at home, and I have learned to always keep extra tofu in the fridge.

Make Ahead Magic

You can prep all the vegetables the night before and store them in the fridge. The tofu mixture also blends beautifully a day ahead and keeps well covered in the refrigerator. Just give it a quick stir before combining with your vegetables and baking.

Vegetable Swaps

This recipe welcomes whatever vegetables you have on hand or need to use up. Mushrooms add meaty depth, while roasted butternut squash brings sweetness and color. I have even used leftover roasted vegetables with fantastic results.

Serving Suggestions

A crisp green salad with citrus vinaigrette cuts through the richness perfectly. Warm crusty bread or roasted potatoes make this feel like a complete brunch spread. For dinner, pair it with a light soup and you have a satisfying meal any night of the week.

• Warm slices slightly in the oven before serving leftovers
• Try different fresh herbs like basil or dill for variation
• Add a sprinkle of everything bagel seasoning on top before baking

Save

Whether you are starting the new year with intention or simply feeding a hungry crowd on a lazy weekend, this frittata delivers every single time. Here is to a year filled with colorful, nourishing food and the people you love sharing it with.