Name: Tofu and Broccoli Frittata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 1/2 cup yellow onion (finely diced); 4 cloves garlic (minced); 1 pound broccoli florets (steamed and chopped); 14 ounces extra firm tofu (pressed); 1/2 cup unsweetened almond milk; 1/4 cup vegan Parmesan cheese (shredded); 3 tablespoons fresh parsley (chopped); 1 teaspoon sea salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground nutmeg; 1/2 teaspoon Dijon mustard; 1/4 teaspoon red pepper flakes (or to taste - optional)

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Tofu and Broccoli Frittata –

A plant-based broccoli frittata recipe that is easy to make ahead and perfect for breakfast, brunch, lunch, or dinner.

I served this baked frittata most recently with a side dish of roasted potatoes and fresh fruit. The family agreed this recipe is a keeper!

Are frittata and quiche the same thing?

No, but they’re close.

The only difference is that a quiche has a crust. A frittata does not have a crust.

Ingredients for Tofu and Broccoli Frittata:

olive oil
yellow onion
garlic
broccoli florets – fresh or frozen both work with this recipe
extra-firm tofu
unsweetened almond milk
vegan parmesan cheese
parsley
sea salt
ground black pepper
ground nutmeg
Dijon mustard
red pepper flakes – optional

How to make Tofu and Broccoli Frittata:

Preheat oven to 375 degrees F.

Into a large skillet over medium-high heat, add the olive oil. When the olive oil is hot, add the yellow onion. Saute for 3 minutes, until softened.

Add the garlic and chopped broccoli.

Continue cooking, stirring frequently, until broccoli is heated through. Remove from heat and set aside.

Into a high-speed blender or food processor, add extra firm tofu, unsweetened almond milk. vegan parmesan cheese, fresh parsley, sea salt, ground black pepper, ground nutmeg, dijon mustard, and red pepper flakes (if using).

Blend or process until consistency is smooth, about 2 minutes. Time will vary depending on the speed and equipment used.

Into a large mixing bowl, add the tofu mixture and broccoli mixture. Stir to combine.

Pour the entire mixture into an 11″ greased baking pan.

Bake 35 minutes, until frittata is set.

Note: This recipe calls for broccoli that is already cooked.

There are two options here:

fresh broccoli
frozen broccoli – works just as well as fresh; just make sure the broccoli is thawed completely and drained well.

How to serve frittata:

The beauty of this dish is in its versatility!

Frittatas are served hot, warm, room temperature, and cold. Personally, I think they taste best around room temperature.

How to reheat leftover frittata:

There are three ways and they are not all equal.

In the oven: 300 degrees F for about 15 minutes is all it takes. This is the best method, in my opinion.
On the stove: In a non-stick skillet over low heat, add the leftover frittata. Cover and heat for about 5 minutes.
In the microwave: I don’t recommend this method because it can result in a texture that is not as firm. But, if you must use the microwave… heat the leftovers, uncovered, for 30 seconds at 50% power.

Cheers!

Helpful tools and equipment:

All-purpose skillet – this one is a good size

High-speed blender – a quality blender or food processor is key to achieving a smooth consistency

Frittata baking dish – also known as a quiche baking dish

Want more tasty brunch recipes? Try these:

Vegan Tofu Benedict Florentine – This dish will seriously up your vegan brunch game or take your breakfast-for-dinner night to a whole other level.

Vegan Tofu Benedict Florentine

Vegan Crab Melts – Hearts of palm make a satisfying stand-in for crab in these plant-based and open-faced sandwiches.

Vegan Crab Melts