Tofu Chickpea Frittata (vegan & gluten-free!)

A piece of tofu chickpea frittata on a white spatula overtop a white casserole dish filled with the rest of the frittata.

Tofu Chickpea Frittata (vegan & gluten-free!)

This Tofu Chickpea Frittata is going to be your new best friend for easy breakfasts! It’s the perfect way to start your day with lots of protein, healthy carbs, and veggies.

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 201kcal

Author Danielle Brown

Cost $7

Equipment

1 oven
1 pan small
1 spatula
1 blender high-speed
1 casserole dish 9x5
1 knife
1 cutting board

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 9x5 casserole dish. Season the top with salt and pepper.
Bake for about 30 minutes. Garnish with fresh parsley.
Serve and enjoy!

Notes

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.

Nutrition