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Vegan Pasta Frittata
4.9 from 69 votes

Vegan Pasta Frittata

This Vegan Pasta Frittata combines silken and firm tofu blended with nutritional yeast, spices, and kala namak to mimic the texture and flavor of eggs. It incorporates cooked angel hair pasta and sautéed vegetables like onion, mushrooms, garlic, tomatoes, and spinach, baked together in a skillet. The result is a dense, savory dish with varied textures and a subtle egg-like taste, suitable as a hearty meal or brunch option that can be made ahead and reheated.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 5 servings
Calories: 362 kcal
Course: Main Course, Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Preheat oven to 400 degrees F.
  3. If starting with dry pasta, cook pasta in salted water. Drain and set aside.
  4. 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.
  5. 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.
  6. Bake for 25 to 30 minutes or until the center is hot.
  7. 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

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%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 362

% 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.