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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. #veganfrittata #crustlessquiche #thiswifecooksrecipes #veganbreakfast

Tofu and Broccoli Frittata

A plant-based broccoli frittata recipe that is easy to make ahead and perfect for breakfast, brunch, lunch, or dinner.
5 from 1 vote
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Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American
Keyword: broccoli, crustless quiche, frittata, tofu
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Author: Holly

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

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, 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" prepared baking pan. Bake 35 minutes, until frittata is set.
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