Go Back

Vegan Zucchini Mushroom Frittata

This recipe is adapted from an amazing recipe from the FatFreeVegan.com. You can make it your own by using your favorite vegetables and flavor profile. I really enjoy this as a Sunday brunch. It is filling and satisfying. You will not miss the eggs.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, brunch, Main Dish
Cuisine Italian
Servings 6 -8 servings


  • 1/2 t. Olive oil
  • 1 Onion diced
  • 7 oz. Extra-firm Tofu pressed and crumbled
  • Pinch of Black salt
  • Sea salt
  • Freshly black pepper
  • 1 t. Italian herbs dried
  • 1 zucchini medium, grated
  • 4-5 mushrooms sliced
  • 1 12.3 oz package extra-firm silken tofu drained
  • 1/4 C. Water
  • 3 T. Nutritional yeast
  • 1 T. Plus 1 t. Organic Cornstarch
  • 1 t. Tahini raw or roasted
  • 2 Garlic cloves
  • 1/4 t. Turmeric
  • 3/4 t. Sea salt
  • 1/2 t. Black Pepper freshly ground
  • Pinch of black salt


  • Heat olive oil in a large skillet and add the onion. Cook until just beginning to brown on the edges.
  • Add crumbled tofu and a pinch of black salt. Black salt gives the dish an eggy taste. If you don't have any just use regular salt. It'll be just as good.
  • Cook tofu until it has just begun to brown.
  • Add the Italian herbs, grated zucchini, and sliced mushrooms. Cook until the veggies are soft and most of their water has cooked away. Turn the heat off.
  • While the veggies are cooking, blend the silken tofu, water, nutritional yeast, cornstarch, tahini, garlic, turmeric, sea salt, and black pepper, and another pinch of black salt if using in a blender until smooth.
  • Pour the blender mixture into the skillet and combine.
  • Pour this mixture into the prepared pie plate and smooth the top.
  • Bake in a preheated 400 degree F oven for 25-30 minutes, until the center is set.