Potato Leek Vegan Frittata – Nora Cooks

This Potato Leek Vegan Frittata is made with a blended tofu “egg” filling and a hearty mix of potatoes, leeks, and sun-dried tomatoes. A show-stopping 1-pan breakfast or brunch!

Want to take brunch or a special weekend breakfast to the next level? This potato leek vegan frittata will do the trick! Easier than a traditional frittata, it features cooked vegetables and a blended tofu filling that looks and tastes like real eggs.

An eggless frittata is always impressive for breakfast or brunch, as is a vegan quiche, but the best part is that there’s no need to make the pie crust in advance. Simply mix together the tofu and simple seasonings, pour the mixture over the cooked vegetables in a skillet, then bake. The tofu-egg filling becomes soft on the inside and slightly crispy on the outside while the seasonings work their magic to replicate those classic eggy flavors.

I filled this vegan frittata with cooked vegetables, like leeks, potatoes, and sun-dried tomatoes, then topped each slice with cherry tomatoes and arugula. The vegetables you can add to a frittata are truly endless, so have fun making this recipe your own!

Required components (including substitutions)

• olive oil
• Russet potatoes – These are the best potatoes for a frittata because they become pillowy soft when cooked but don’t lose their shape. If you don’t have russet potatoes, use Yukon Gold potatoes or any other potato that will remain intact when cooked.
• onion -Leeks are mild and almost sweet tasting members of the onion family. They’re great in frittatas, soups, stuffing, and casseroles because they’re not as tart or sharp as regular white or yellow onions. If you can’t find leeks, you can use red onions or green onions instead.
• Sun dried tomatoes
• tofu – Make this recipe with hard tofu bricks. This type of tofu, unlike soft or silken tofu, contains very little water, which helps the blended tofu egg mixture firm up as it bakes.
• Nutritional Scream – For a cheesy, delicious taste! Try not to skip it.
• Cornstarch – This will help thicken the tofu egg mixture. You could try using arrowroot or tapioca starch as an alternative, but I haven’t tried it so I’m not sure if they would work.
• Almond milk – Or use any unsweetened milk you like or already have on hand, like oat milk or cashew milk.
• Onion powder
• yellow – Just a pinch of tofu will give the mixture a vibrant yellow color, just like real scrambled eggs.
• Salt and pepper – For a stronger egg flavor, try adding a pinch of black pepper (called kala namak).

How to Make a Vegan Frittata

Find the full recipe with measurements on the recipe card below.

Heat olive oil in an oven-safe skillet over medium heat. Once hot, add the potatoes and fry until they start to soften. Then add the chopped leeks and continue cooking until the potatoes are fork tender.

Remove the pan from the heat and stir in the sun-dried tomatoes. Set aside.

To make the tofu egg mixture, blend the tofu, nutritional yeast, cornstarch, almond milk, onion powder, turmeric, salt, and pepper until smooth.

Pour the egg mixture over the vegetables in the pan. Bake the tofu frittata until firm on top.

Slice the frittata out of the oven and serve with your favorite toppings. Enjoy!

Egg only vegan frittata

You can use just eggs instead of the tofu mixture. Just like my quiche recipe, whisk together 1 bottle of Just Eggs with 2 tablespoons flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt or black salt. Pour over the vegetables and bake for 35-45 minutes until set.

What else can you add to a vegetarian frittata?

You can use all kinds of fillings in a vegan frittata recipe! Either stick with the simple vegetables on the recipe card or use more add-ins, such as:

• zucchini
• bell pepper
• Broccoli
• onion
• in time
• Spinach
• garlic
• Vegan ham
• Cherry tomatoes
• Tofu or tempeh bacon
• Vegan cheese
• mushroom
• fresh vegetables

Serving advice

Tofu is loaded with protein (10 grams per ½ cup of tofu!), which means a slice or two should be nice and filling on its own. A few garnishes or toppings never hurt, though, so pair your frittata slices with sliced ​​avocado, fresh parsley, diced tomatoes, or arugula.

Serving a crowd? The eggless frittata is a must for vegan brunch parties and over-the-top breakfasts! Serve it alongside my Vegan Breakfast Casserole, Blueberry Scones, Just Egg Quiche, and Breakfast Potatoes with coffee and mimosas for an epic feast.

Want more vegan breakfast recipes?