Vegan Tofu Chickpea Frittata (oil-free, gluten-free)

Hi peeps! Hope everyone is having a great day!

I have a new recipe that is going to make your lives better and is a total game changer. Say hello to my new vegan tofu chickpea frittata – it’s both oil-free and gluten-free. I can’t get over how delicious it turned out. If you’ve been looking for an eggless frittata that tastes like absolute heaven, is plant-based and super easy to make, I’ve got you covered.

Apologies in advance if you drool all over your screen after looking through this recipe.

First, you’ll saute veggies in a pan under cooked through. In this dish, I use mushrooms, peppers, broccoli, spinach and onion. However, you can use whatever vegetables you like.

Some other veggies that would be great in here would be shredded brussel sprouts, sun-dried tomatoes, or even kale would be perfect.

vegetables picture

To make the “egg” part to this vegan tofu chickpea frittata recipe, you will blend tofu, chickpeas, almond milk and spices in a high-speed blender until smooth.

Then, this is combined with the cooked vegetables.

Pour the mixture into a casserole dish and bake until golden brown – it will take about 30 minutes! Could it get any easier?! I think not!

Top with salt and pepper before baking to add extra flavor – feel free to get creative and add paprika to the top as well. Whip up a side of tempeh bacon and ezekiel toast with this and OMG, you’ll have quite the meal!

Golden brown







Vegan Tofu Chickpea Frittata

Frittata Questions:

Are there any other veggies I could add to this to make it extra yummy?! YES! Definitely add whatever veggies you like, but you could also add diced potatoes to the recipe in addition to the vegetables.

Can I store this in the freezer? How long does it keep in the fridge? You can store it in the freezer then reheat in the oven when you’re ready to eat it. It keeps in the fridge for at most, 4 days.

How many servings does this make?It depends how hungry you are, it makes a decent amount of portions. The total calories for the entire pan is 1000 so if you split it into 4 servings it’s 250 calories per serving.

Can I make this in a food processor instead of a blender? Yes definitely – it might not get as smooth but it should work just as well.

What’s the best blender to invest in to make great vegan recipes? Vitamix is the best. Best money ever spent.

Vegan Tofu Chickpea Frittata

I garnished mine with parsley! Yum! I love the addition of fresh herbs to a baked and savory dish. Absolutely delish! I shared this with my fiance for lunch and he gobbled it up – he is not much of a tofu lover but made into a frittata he couldn’t even tell it was tofu. Total score.

Vegan Tofu Chickpea Frittata

If you make this recipe and love it, please rate and comment down below at the bottom of your page with your honest thoughts. Your feedback means a lot to me here at HealthyGirl Kitchen. If you weren’t a fan of the recipe or substituted an ingredient/s, please let me know!

Vegan Tofu Chickpea Frittata

Your family and friends will be so impressed with how yummy this vegan tofu chickpea frittata is– honestly you will fool both adults and kids with this vegan dish!

Vegan Tofu Chickpea Frittata

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What are you waiting for?! Don’t walk, run to your kitchen to make this recipe!

Vegan Tofu Chickpea Frittata (oil-free, gluten-free)

Eggless frittata that tastes better than any frittata you've ever had. This is loved by both vegan and non-vegans. 100% plant-based and delicious!
serving 4 servings
prep time 10 minutes
cook time 30 minutes
total time 40 minutes

the ingredients

  • 1 16 oz block extra firm tofu pressed and drained: I use the high protein tofu from Trader Joe's
  • 3/4 cup chickpeas rinsed and drained
  • 1 cup chopped mushrooms of choice
  • 1 cup diced bell peppers
  • 1 1/4 cup chopped broccoli
  • 1 cup spinach
  • 3/4 cup diced onion
  • 1/2 cup unsweetened non-dairy milk I used almond milk
  • 3 tbsp nutritional yeast
  • 1/2 tsp pepper
  • 1 tsp salt
  • 2 tsp turmeric
  • salt and pepper to taste for veggies and on top of frittata


  • Preheat the oven to 425 degrees.
  • 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 casserole dish - I used a 9 x 5 sized one. Season the top with salt and pepper.
  • Bake for about 30 minutes. Garnish with fresh parsley.
  • Serve and enjoy!

If you liked this recipe, you will love my vegan sweet potato nachos! Check it out!

Need something healthy and sweet? Check out my recipe for homemade vegan gluten-free protein bars!

Homemade Vegan Protein Bars Picture

In good health,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. Bonnie Sclafani says:

    Loved it! Thank you for the recipe. I was a bit skeptical but this delivered. So good!5 stars

  2. 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!

  3. 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!4 stars

  4. 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.5 stars

  5. 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.

  6. 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!5 stars

  7. 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?

    1. 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.

  8. 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?

    1. Danielle Brown says:

      Sure you can do this!