A plant-based twist on the classic Italian frittata, combining silken and firm tofu with pasta, vegetables, and aromatic spices for a hearty, protein-rich meal that's perfect for any time of day.
american
italian
Nutrition
Provides complete plant-based protein from tofu, complex carbohydrates from pasta, and essential vitamins and minerals from vegetables and nutritional yeast.
| Calories | 456 kcal |
| Energy | 1908 kJ |
| Protein | 28 g |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 6 g |
| Monounsaturated Fat | 6 g |
| Cholesterol | 0 mg |
| Carbohydrate | 40 g |
| Sugars | 6 g |
| Dietary Fibre | 5 g |
| Sodium | 684 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
pastadinnerlunchveganvegetarianbreakfastmeal prepmain courseoven and roastingstovetop
Vegan Pasta Frittata
My Quiet Kitchen (Lori Rasmussen)
5
servings
0
per serve
0
minutes
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Ingredients
Tofu Egg Mixture:
Other Ingredients:
Equipment
Blender
Large pot
Colander
12-inch oven-safe non-stick skillet
Silicone spatula
Cutting board
Grater
Instructions
1
In a blender combine both types of tofu, nutritional yeast, corn starch, kala namak, onion powder, garlic powder, turmeric, and mustard powder. Blend on high until smooth. Set aside.
2
Preheat oven to 400 degrees F.
3
If starting with dry pasta, cook pasta in salted water. Drain and set aside.
4
Preheat an oven-safe, 12-inch, non-stick skillet over medium heat. Add oil/butter, if using. Saute onion and mushrooms until softened, about 5 minutes. Add garlic, tomatoes, and dried herbs, if using, and cook for 1 minute. Add spinach, toss to incorporate, and cook until dark green and wilted, about 1 minute. Season generously with salt and pepper.
5
Add cooked pasta to the pan and stir to incorporate. If using leftover cold pasta, allow to warm in the pan for about 1 minute. Turn off the heat. Grate cheese directly onto veggie-pasta mixture. Pour tofu mixture into the pan, and use a silicone spatula or tongs to gently fold everything together, ensuring somewhat even distribution of veggies throughout the pan. Sprinkle with more black pepper, if desired.
6
Bake for 25 to 30 minutes or until the center is hot.
7
Allow frittata to cool in the pan for 15 minutes. Slide onto a cutting board, slice, and serve. If making for meal prep, let cool completely before slicing and storing in individual containers.
Vegan Pasta Frittata
My Quiet Kitchen (Lori Rasmussen)
5
servings
0
per serve
0
minutes
A plant-based twist on the classic Italian frittata, combining silken and firm tofu with pasta, vegetables, and aromatic spices for a hearty, protein-rich meal that's perfect for any time of day.
american
italian
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Tofu Egg Mixture:
Other Ingredients:
Equipment
Blender
Large pot
Colander
12-inch oven-safe non-stick skillet
Silicone spatula
Cutting board
Grater
Instructions
1
In a blender combine both types of tofu, nutritional yeast, corn starch, kala namak, onion powder, garlic powder, turmeric, and mustard powder. Blend on high until smooth. Set aside.
2
Preheat oven to 400 degrees F.
3
If starting with dry pasta, cook pasta in salted water. Drain and set aside.
4
Preheat an oven-safe, 12-inch, non-stick skillet over medium heat. Add oil/butter, if using. Saute onion and mushrooms until softened, about 5 minutes. Add garlic, tomatoes, and dried herbs, if using, and cook for 1 minute. Add spinach, toss to incorporate, and cook until dark green and wilted, about 1 minute. Season generously with salt and pepper.
5
Add cooked pasta to the pan and stir to incorporate. If using leftover cold pasta, allow to warm in the pan for about 1 minute. Turn off the heat. Grate cheese directly onto veggie-pasta mixture. Pour tofu mixture into the pan, and use a silicone spatula or tongs to gently fold everything together, ensuring somewhat even distribution of veggies throughout the pan. Sprinkle with more black pepper, if desired.
6
Bake for 25 to 30 minutes or until the center is hot.
7
Allow frittata to cool in the pan for 15 minutes. Slide onto a cutting board, slice, and serve. If making for meal prep, let cool completely before slicing and storing in individual containers.
pastadinnerlunchveganvegetarianbreakfastmeal prepmain courseoven and roastingstovetop
Nutrition
Provides complete plant-based protein from tofu, complex carbohydrates from pasta, and essential vitamins and minerals from vegetables and nutritional yeast.
| Calories | 456 kcal |
| Energy | 1908 kJ |
| Protein | 28 g |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 6 g |
| Monounsaturated Fat | 6 g |
| Cholesterol | 0 mg |
| Carbohydrate | 40 g |
| Sugars | 6 g |
| Dietary Fibre | 5 g |
| Sodium | 684 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
