Tofu and Broccoli Frittata

Tofu and Broccoli Frittata ~

A plant-based broccoli frittata recipe that is easy to make ahead.

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

You will need: 

• 1 tablespoon olive oil
• 1/4 cup yellow onion, chopped
• 4 cloves garlic, minced
• 1 pound broccoli florets – fresh or frozen both work with this recipe
• 14 ounces extra-firm tofu, pressed
• 1/2 cup oat milk, or other mild-flavored plant milk such as unsweetened almond
• 1/4 cup vegan Parmesan cheese, shredded
• 3 tablespoons parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon creamy Dijon mustard
• 1/4 teaspoon red pepper flakes, optional

Ingredient Notes

• Broccoli Florets – Frozen broccoli works just as well as fresh; just make sure the broccoli is thawed completely and drained well.

How to Make a Tofu and Broccoli Frittata

STEP ONE: Preheat oven to 375 degrees F.

STEP TWO: 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.

STEP THREE: 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.

STEP FOUR: 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.

STEP FIVE: Bake for 35 minutes, until the frittata is set then slice and serve.

How to Serve a 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.

More Vegan Brunch Recipes You’ll Love!

• Oven Hash Browns
• Vegan Tofu Benedict Florentine
• Vegan Spanakopita (Greek Spinach Pie)
• Vegan Tomato and Basil Quiche
• Vegan Crab Melts

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Tofu and Broccoli Frittata Recipe

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

5 from 7 votes

Print Pin Rate

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: American

Keyword: broccoli, crustless quiche, frittata, tofu

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 169kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

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 oat milk or other mild-flavored plant milk such as unsweetened almond
• 1/4 cup vegan Parmesan cheese shredded
• 3 tablespoons fresh parsley chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon creamy Dijon mustard
• 1/4 teaspoon red pepper flakes or to taste – optional

Instructions

• 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, 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 then slice and serve.

Nutrition

Calories: 169kcal | Carbohydrates: 13g | Protein: 14g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 834mg | Potassium: 569mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1045IU | Vitamin C: 108mg | Calcium: 210mg | Iron: 2mg

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