Vegan spring vegetable frittata

Looking for a vibrant, plant-based meal that doesn't sacrifice flavor? This vegan spring vegetable frittata is the ultimate solution. By using tofu as a clever, protein-packed substitute for eggs, this dish delivers a fluffy, savory texture that is as budget-friendly as it is satisfying.

A Versatile Kitchen Staple

Whether you are prepping for a busy week or looking for an easy weeknight dinner, this recipe has you covered. It shines with a seasonal mix of tender asparagus, earthy spinach, and sweet onions. The beauty of this frittata is its year-round adaptability; feel free to swap in your favorite produce, such as leeks, tomatoes, mushrooms, or winter squash, depending on the season. It is a reliable go-to that you will want to add to your rotation permanently.

Quick Details

• Total Time: 1 hour and 15 minutes
• Yield: 4 servings

Ingredients

• 2 tablespoons extra virgin olive oil or avocado oil
• 1/2 medium yellow onion, thinly sliced
• 1/2 pound asparagus, woody ends discarded, sliced into 1 1/2-inch pieces
• 1 3/4 teaspoons fine sea salt, divided
• 2 cups (about 4 ounces) fresh baby spinach
• 2 (14-ounce) packages firm tofu, drained
• 1/3 cup nutritional yeast
• 2 tablespoons apple cider vinegar
• 2 teaspoons onion powder
• 2 teaspoons garlic powder or granulated garlic
• 1/2 teaspoon turmeric powder

Instructions

1. Preheat your oven to 375 degrees.
2. Warm an oven-safe skillet (a 10-inch pan is ideal) over medium-high heat. Add the oil and sliced onions, then reduce to medium heat. Sauté until the onions are soft, which should take about 4 minutes.
3. Stir in the asparagus and a pinch of salt (about 1/4 teaspoon). Cover the pan and cook for 4 minutes until the asparagus is bright green and crisp.
4. Remove from heat, add the spinach, and stir until wilted.
5. In a food processor, combine the crumbled, drained tofu with nutritional yeast, apple cider vinegar, onion powder, garlic powder, turmeric, and the remaining 1 1/2 teaspoons of salt. Blend until the mixture is smooth and fully incorporated.
6. Fold the tofu mixture into your skillet with the vegetables, smoothing the top with a spatula.
7. Bake for 50 minutes until the surface turns golden. Let it cool for 10 minutes before serving hot.

Note: Pan thickness may vary, but any oven-safe skillet will get the job done.