Crisp Air Vegan Frittata (Printable)
Light and savory vegan frittata featuring tofu, chickpea flour, and fresh vegetables with a crispy finish.
# List of ingredients:
→ Base
01 - 14 oz firm tofu, drained and pressed
02 - 3 tbsp chickpea flour
03 - 3 tbsp unsweetened plant milk (soy or almond)
04 - 2 tbsp nutritional yeast
05 - 1/2 tsp turmeric powder
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp baking powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Vegetables
11 - 1 small red onion, thinly sliced
12 - 1 red bell pepper, diced
13 - 3.5 oz baby spinach, roughly chopped
14 - 3.5 oz cherry tomatoes, halved
15 - 2 tbsp fresh chives, chopped
→ For Frying & Baking
16 - 2 tbsp olive oil
# Steps:
01 - Preheat the oven to 390°F.
02 - Blend tofu, chickpea flour, plant milk, nutritional yeast, turmeric, garlic powder, onion powder, baking powder, salt, and black pepper in a food processor until smooth and creamy.
03 - Heat 1 tablespoon olive oil in an ovenproof nonstick skillet over medium heat. Add red onion and red bell pepper; sauté for 4 to 5 minutes until softened.
04 - Add baby spinach and cherry tomatoes to the skillet, cooking for 2 minutes until spinach wilts.
05 - Spread cooked vegetables evenly in the skillet. Pour tofu batter over vegetables and smooth the surface with a spatula.
06 - Sprinkle chopped chives over the top and drizzle with remaining olive oil.
07 - Cook on stovetop over medium heat for 4 to 5 minutes until edges begin to set.
08 - Transfer skillet to oven and bake for 25 to 30 minutes until top is golden and center is firm.
09 - Allow to cool for 5 minutes before slicing and serving.
# Expert Advice:
01 -
- It tastes like you've been cooking vegan for years, when really it's foolproof and takes less than an hour from start to table
- That crispy, golden exterior with a tender center is the kind of texture contrast that makes people forget they're eating plant-based
- It's naturally vegan, dairy-free, and gluten-free, so you're not sacrificing flavor or texture for dietary choices
02 -
- Pressing your tofu is not optional—I learned this the hard way when my first frittata came out soggy and dense. Moisture is the enemy of crispness
- The difference between perfection and disappointment is about 2 minutes of baking time. Start checking at 25 minutes; the center should jiggle like a barely-set custard, not like soup
- Your skillet must be ovenproof. A regular nonstick handle will warp or melt. Learn from my mistakes and verify this before you start cooking
03 -
- Make your own chickpea flour by blending dried chickpeas in a high-speed blender—it's fresher and more flavorful than store-bought, and your frittata will taste noticeably better
- If you don't have an ovenproof skillet, transfer the partially cooked mixture to a parchment-lined baking pan after stovetop cooking. It won't have quite the same crispy bottom, but it'll still be delicious