Vegan Pasta Frittata
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
5 servings
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Calories
362 kcal
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Course
Main Course, Breakfast
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Cuisine
American
Vegan Pasta Frittata
Description
The Vegan Pasta Frittata begins by blending silken and firmer tofu with nutritional yeast, corn starch, kala namak (black salt), onion and garlic powders, turmeric, and optional mustard powder to form a smooth egg-like mixture. Angel hair pasta, cooked al dente, is combined with sautéed onions, mushrooms, garlic, cherry tomatoes, and wilted spinach cooked in olive oil or vegan butter. The vegetable and pasta mixture is seasoned with salt, pepper, and dried herbs, layered with vegan parmesan or shredded cheese, and the tofu mixture is folded in evenly.
Cooked in an oven-safe skillet and baked at 400°F, the frittata yields a firm, sliceable dish with a creamy, slightly spongy interior and tender vegetables. Kala namak imparts a characteristic sulfurous note reminiscent of eggs. This preparation is versatile for meal prep, providing a plant-based alternative suitable for any time of day.
Leftovers keep well refrigerated for up to five days and reheat without losing texture. Whole-grain or gluten-free pasta can be used, and leftover cooked pasta works well. Using super firm tofu reduces moisture for a less creamy, firmer frittata compared to soft tofu variants.
Ingredients
Tofu egg mixture:
- 16 ounces silken tofu drained
- 14 ounces tofu Can sub super firm tofu, such as Trader Joe's brand for a firmer, less creamy frittata, extra firm, drained
- ¼ cup nutritional yeast
- 1½ Tablespoons corn starch Reduce or omit if using super firm tofu (the type that contains very little water).
- 2¼ teaspoons kala namak Indian black salt
- 1½ teaspoons onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon Turmeric ground, for color
- ¼ teaspoon mustard powder optional
Other ingredients:
- 5 ounces angel hair pasta see Notes, dry, or spaghetti
- 1 Tablespoon olive oil For oil-free, omit and be sure to use a non-stick pan, or vegan butter
- 1 large onion sweet, chopped
- 6 ounces cremini mushrooms or white button mushrooms, sliced
- 4 cloves garlic minced
- 1 cup cherry tomato halved
- 1 teaspoon basil or oregano or a combination, dried, optional
- 6 ounces baby spinach raw
- salt fine sea salt
- black pepper
- 1 ounce vegan parmesan cheese Or omit and add an extra pinch of salt, or vegan shredded cheese
Instructions
- In a blender combine both types of tofu, nutritional yeast, corn starch, kala namak, onion powder, garlic powder, turmeric, and mustard powder. Blend on high until smooth. Set aside.
- Preheat oven to 400 degrees F.
- If starting with dry pasta, cook pasta in salted water. Drain and set aside.
- Preheat an oven-safe, 12-inch, non-stick skillet over medium heat. Add oil/butter, if using. Saute onion and mushrooms until softened, about 5 minutes. Add garlic, tomatoes, and dried herbs, if using, and cook for 1 minute. Add spinach, toss to incorporate, and cook until dark green and wilted, about 1 minute. Season generously with salt and pepper.
- Add cooked pasta to the pan and stir to incorporate. If using leftover cold pasta, allow to warm in the pan for about 1 minute. Turn off the heat. Grate cheese directly onto veggie-pasta mixture. Pour tofu mixture into the pan, and use a silicone spatula or tongs to gently fold everything together, ensuring somewhat even distribution of veggies throughout the pan. Sprinkle with more black pepper, if desired.
- Bake for 25 to 30 minutes or until the center is hot.
- Allow frittata to cool in the pan for 15 minutes. Slide onto a cutting board, slice, and serve. If making for meal prep, let cool completely before slicing and storing in individual containers.
Notes
- Whole-grain or gluten-free pasta can replace standard pasta, and leftover pasta works well.
- The frittata stores well in the refrigerator for up to 5 days and reheats nicely; freezing is not recommended.
- Using super firm tofu results in a firmer and less creamy texture, and adjusting the cornstarch accordingly can help maintain consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 0mg | 0% |
| Sodium | 868mg | 36% |
| Potassium | 617mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3192IU | 64% |
| Vitamin C | 12mg | 13% |
| Calcium | 144mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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