Vegan Spring Vegetable Frittata

By Jenné Claiborne

Updated June 2, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
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Ready In
1 hr 15 min
Rating
4(53)
Comments
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This easy vegan frittata is fluffy, savory and packed with flavor. Tofu is a clever replacement for eggs, creating a high-protein, budget-friendly dish that’s light yet filling. With tender asparagus, earthy spinach and sweet onions, it’s perfect for meal prep or a simple weeknight dinner. At other times of year, make it with whatever seasonal vegetables you have in the kitchen, from tomatoes and leeks to winter squash and mushrooms. It’s a versatile year-round dish you’ll want to make again and again.

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Ingredients

Yield:4 servings

  • 2 tablespoons extra virgin olive oil or avocado oil

  • ½ medium yellow onion, thinly sliced

  • ½ pound asparagus, woody ends discarded, sliced into 1½-inch pieces

  • 1 ¾ teaspoons fine sea salt, divided

  • 2 cups (about 4 ounces) fresh baby spinach

  • 2 (14-ounce) packages firm tofu, drained

  • ⅓ cup nutritional yeast

  • 2 tablespoons apple cider vinegar

  • 2 teaspoons onion powder

  • 2 teaspoons garlic powder or granulated garlic

  • ½ teaspoon turmeric powder

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

19 grams carbs; 441 calories; 9 grams monosaturated fat; 11 grams polyunsaturated fat; 3 grams saturated fat; 25 grams fat; 12 grams fiber; 781 milligrams sodium; 48 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 375 degrees. 

  2. Step 2

    Warm a cast-iron or other oven-safe skillet (see Tip) over medium-high heat. Add the olive oil, then the sliced onion. Stir and reduce the heat to medium. Cook, stirring frequently, until the onions are soft, about 4 minutes. 

  3. Step 3

    Stir in the asparagus and a pinch of salt, about ¼ teaspoon. Cover and cook for 4 minutes, until the asparagus is bright green and crisp.

  4. Step 4

    Remove the skillet from the heat and add the spinach. Stir it until it wilts. 

  5. Step 5

    Use your hands to gently press out any excess water from the tofu, then crumble it into the bowl of a food processor. Add the nutritional yeast, apple cider vinegar, onion powder, garlic powder, turmeric powder and the remaining 1½ teaspoons salt. Blend until the ingredients are combined and the tofu is smooth. 

  6. Step 6

    Transfer the blended tofu to the skillet and stir to combine it with the vegetables. Smooth the top of the tofu with a spoon or a spatula. 

  7. Step 7

    Bake for 50 minutes, until the surface of the frittata is golden. Cool for 10 minutes before serving hot. 

Tip

  • The thickness of your frittata will depend on the pan size. A 10-inch skillet is ideal but  any oven-safe pan will work.

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Ratings

4 out of 5
53 user ratings
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Comments

Trish E

If you want an eggier flavor, try Indian black salt (kala namak) instead of the sea salt - I've used it in this kind of recipe before.

ES

Good with half the sodium and some fresh herbs.

Rob G.

Healthy and easy to make. Appeals to vegetarians and omnivores as well.

leigh k

I wonder if I overcooked this. The texture was good, and I liked the taste of the raw tofu mixture, but the flavor of the finished product was a little cardboardy.

Sarah M

I will say that I had pretty low expectations for this one and boy was I wrong - it was easy and delicious. My food processor is heavy and tucked away, so I used an immersion blender out of laziness. My tofu mixture wasn't as smooth as in the picture, but it still worked really well. I second the comment about really not pressing out much liquid - you need it. With that in mind I would recommend using tofu packed in liquid and not a super firm "brick."

Tina Frost

Can this be made with eggs instead of tofu as a crustless quiche?

LOL

tina, respectfully, this is a vegan recipe. there are tons of egg-filled quiches on this website.

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