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Vegetarian Fritatta with Potatoes and Onions

User Rating 4.5 Star Rating (2 Reviews)


Vegetarian Fritatta with Potatoes and Onions
A recipe for a baked vegetarian and vegan frittata with tofu instead of eggs. Nutritional yeast provides a tangy flavor to this tofu-based vegan frittata. Similar to a quiche, this dish is perfect for breakfast or brunch. Try sprinkling some shredded cheese (dairy or soy) on top for even more flavor. Fritatta makes an excellent dish for avegetarian Easter.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes


  • 1/4 cup olive oil
  • 1 onion, chopped
  • 4 green onions, chopped (separate the greens from the bottom)
  • 4 cloves garlic, minced
  • 2 medium potatoes, thinly sliced
  • 1 tsp salt
  • 1/2 tsp pepper, divided
  • 1 12 oz package firm tofu
  • 1/4 cup soy sauce
  • 4 tbsp nutritional yeast
  • cheese (optional)


Preheat oven to 325 degrees. In a large frying pan, sautee the onions, garlic, and bottoms of the green onions in olive oil for 2-3 minutes. Add potatoes, salt and pepper, and sautee for 10-15 minutes, stirring occasionally until potatoes are golden brown.

Blend tofu, soy sauce, and nutritional yeast in a food processor or blender until well mixed. Mixture will be somewhat thick. Add green onions and potatoes and pour into a greased pie pan.

Cook 45-50 minutes, until top is firm and cooked all the way through.

While your frittata is still hot, sprinkle the top with cheese if desired. Allow the frittata to cool slightly before slicing and serving, as this will help it set and firm up a bit more. Enjoy!

More Vegetarian and Vegan Breakfast Recipes:
Basic Tofu Scramble Recipe
Spicy Tofu Scramble Recipe
Easy Vegan Pancake Recipe
Fat-Free Vegan Apple Banana Muffins
Vegan Blueberry Muffins
Vegan Blueberry Pancakes
Vegan Latkes
Banana French Toast Recipe
Tofu Spinach and Artichoke Quiche
Easy Vegan French Toast
Vegan Broccoli Quiche
Low-Fat Vegan Banana Bread
Vegan Pumpkin Scones
Low Fat Vegan Coffee Cake Recipe
Peanut Butter Coffee Cake Recipe
Vegan Zucchini Bread

User Reviews

Reviews for this section have been closed.

 4 out of 5
yummy AND versatile, Member becauseilikeyou

I tried this tonight and i'm super impressed. i made a few additions, including red and green bell pepper, mushrooms, soyrizo, and vegan gourmet monterey jack cheese. i had it with warm tortillas and salsa and it totally cured my craving for my favorite tex-mex comfort food. but this could absolutely (and easily) be tweaked for a delicious lasagna or calzone filling, too! just sub vegan gourmet mozarella for the monterey jack, soyrizo for a more ""italian"" version of vegan ""sausage,"" throw in some fresh basil, and leave out potatoes all together... yum! note: like a previous reviewer suggested, i would cut down on the soy sauce. (especially if you plan on using a heavily seasoned meat substitute like soyrizo).

14 out of 14 people found this helpful.

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