Are you stuck in a breakfast rut? Or maybe worse, you’ve started skipping breakfast and gone straight to coffee because you are short on time and energy on those busy mornings… This Vegan Tofu Chickpea Frittata is going to be your new best friend! You can make it ahead for the week and reheat a slice each morning and it’s the perfect way to start your day with lots of protein, healthy carbs, and veggies. If you love breakfasts like this, try my Raspberry Chia Pudding, Vegan No-Bake Protein Bars, or Sweet Potato Avocado Toast.
Jump to:
Notes on Ingredients
- Tofu: Adds a great source of protein to the recipe and makes the frittata egg-like. Be sure to use a block of extra-firm or high-protein tofu, rather than soft or silken tofu.
- Chickpeas: Drain and thoroughly rinse your chickpeas (also known as garbanzo beans).
- Non-Dairy Milk: You can use any milk here like almond milk, soy milk, or even coconut milk. Just be sure your milk of choice is plain and unsweetened.
- Nutritional Yeast: Adds a cheesy flavor and egg-like color and taste to the bake without any dairy! Plus, just one tablespoon of nutritional yeast has 5g of protein! You can find this in either the spices/seasoning section of your grocery store or baking.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Tofu Chickpea Frittata?
- Preheat the oven to 425 degrees F.
- Saute onion, broccoli, peppers, spinach and mushrooms in a pan for about 5-10 minutes until cooked. Season the veggies with salt and pepper to taste.
- In a blender, blend non-dairy milk, tofu, chickpeas, nutritional yeast, salt, pepper and turmeric. Blend until smooth!
- Transfer and fold the egg mixture into the veggies until combined. Pour into an oven-safe 9×5 casserole dish. Season the top with salt and pepper.
- Bake for about 30 minutes. Garnish with fresh parsley.
- Serve and enjoy!
- Step 1: First, sauté the broccoli, spinach, peppers, mushrooms, and onions with oil, salt, and pepper.
- Step 2: Then, in a blender, blend tofu, almond milk, chickpeas, nutritional yeast, salt, pepper, and turmeric until smooth.
- Step 3: Frittata egg mixture should be completely smooth.
- Step 4: Next, fold the egg mixture into the sauteed veggies.
- Step 5: Pour mixture into a 9×5 baking dish and bake for 30 minutes.
- Step 6: Lastly, remove from oven, let cool a bit before serving, and garnish with fresh parsley.
Commonly Asked Questions
Store in an airtight container in the fridge for up to 3-4 days. Reheat leftovers in a pan, the oven or microwave.
This recipe makes 4-6 servings. For 4 servings, each serving has 16 grams of protein. If serving 6, I recommend serving with some toast and avocado or roasted potatoes for a side.
You can, although the frittata “batter” will not be as smooth because a food processor may not blend up the chickpeas as well. A high-speed, large blender is the best appliance to use here.
Definitely! Use any veggies you have on hand.
I would serve toast with avocado, roasted potatoes, my raspberry chia pudding, and these moist vegan blueberry muffins!
Save this for later?
We'll email this post to you, so you can come back to it later!
Extra Helpful Tips
- Use a high-speed blender to get the smoothest consistency for the base of the frittata.
- Chop all of the vegetables into very small, bite-size pieces so they are easy to mix-in and eat in the frittata.
- Add in any other vegetables or spices of choice. I think kale, tomato, sundried tomato, and zucchini would be delicious additions. You could even add a sprinkle of dairy-free feta.
How to Store
Store in an airtight container in the fridge for up to 3-4 days. Reheat leftovers in a pan, the oven, or microwave.
More Healthy Breakfasts
If you tried this Tofu Chickpea Frittata or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
Tofu Chickpea Frittata (vegan & gluten-free!)
Equipment
- 1 oven
- 1 pan small
- 1 spatula
- 1 blender high-speed
- 1 casserole dish 9×5
- 1 knife
Ingredients
- 1 block tofu 16 oz block, extra-firm or high-protein
- ¾ cup chickpeas drained and rinsed
- 1 cup mushrooms chopped, any kind of mushroom works
- 1 cup bell peppers diced
- 1 ¼ cup broccoli chopped
- 1 cup spinach
- ¾ cup onion diced
- ½ cup almond milk any unsweetened non-dairy milk works
- 3 tablespoon nutritional yeast
- ½ teaspoon pepper plus additional for veggies
- 1 teaspoon salt plus additional for veggies
- 2 teaspoon turmeric
Instructions
- Preheat the oven to 425 degrees F.
- Saute onion, broccoli, peppers, spinach and mushrooms in a pan for about 5-10 minutes until cooked. Season the veggies with salt and pepper to taste.
- In a blender, blend non-dairy milk, tofu, chickpeas, nutritional yeast, salt, pepper and turmeric. Blend until smooth!
- Transfer and fold the egg mixture into the veggies until combined. Pour into a 9×5 casserole dish. Season the top with salt and pepper.
- Bake for about 30 minutes. Garnish with fresh parsley.
- Serve and enjoy!
Bonnie Sclafani says
Loved it! Thank you for the recipe. I was a bit skeptical but this delivered. So good!
Jennifer says
OMG this is sooo good! I had to add more almond milk, maybe a half cup more until it was a batter consistency. Until then, the Vitamix couldn’t even power through. I did broccolini, mushrooms, onion, garlic, and about 2 cups of spinach. It is really great!
Thank you!
Netty says
Mmmm! I just had this for Monday brunch and I love the versatility of this recipe in that it lends itself to a variety of fillings! I used broccoli rabe, red pepper, onion, & beyond meat sausage for my filling. I also subbed in a generous spoonful of Calabrian chili paste in place of the ground black pepper in the tofu-garbanzo mixture. Delicious! Definitely a keeper!! The only change I would make is to cut the turmeric by at least half so it doesn’t overpower the veggies in the filling. Otherwise, this is a must make!! Bravo, Danielle!
Laura says
What a great way to use veggies for any meal. I would suggest this as an opportunity to use herbs 🌿 and up the flavor and antioxidants in the recipe. I used oregano and basil.
Bev Bayley-smith says
Loved it. I added a pinch of black salt to give it that authentic egg smell and kicked it up a notch with some cayenne pepper. I cooked it in a pie plate lined with parchment. It is going into regular rotation. A little different from my usual tofu scramble and a little more work, but worth it.
Jess says
Tastes great! It’s filling enough on its own or paired with your favorite breakfast fixings. Easy to make though I’d add more milk for easier blending. Excited to try different variations of this!
Brian says
I had to add quite a bit more water for it to blend. I ended up with about 1 1/4 cups vs 1/4 cup. In the end it was delicious; however, it was a bit more “creamy” and less “fluffy” than I’d hoped. How did you get it to blend with on 1/4 water? And do you think that’d make the difference?
Brian says
I should add that it wasn’t at all runny. Not when I mixed it with the vegetables, nor when I took it out of the oven. It’s very thick. Just thick and creamy.
Tatiana says
Mine did the same I had to add more milk it wouldn’t blend and it was really runny so I added it back to bake more.
Carol Bloss says
Curious to know if you can make this the night before, keep in the fridge, and bake in the morning?? Has anyone done this?
Danielle Brown says
Sure you can do this!
Aman says
This is an incredible recipe!! My husband loved it and he is not vegan. Also, how do I figure out total protein per serving??
Jordan Stacy says
Hi Aman! Each serving has around 15-18g of protein.
Jordan Stacy says
Tofu Chickpea Frittata is seriously the best breakfast… it’s savory, it’s satisfying, and it’s super nutritious with protein and veggies!