Sweet Pepper Tofu Frittata


Eggs, schmeggs. As plant-pushers, we don’t need them. But as chefs and brothers (and secretly, ninjas) we know how to recreate dishes that call for them. And we’re going to share one of those dishes with you here!

No matter what you’re making, there’s an egg substitute for that! Today we’re using silken and firm tofu to make a wicked healthy egg-free frittata, which is traditionally an Italian, egg-laden omelette or crustless quiche. Our version of a frittata is also chock-full of vegetables and uses nutritional yeast (AKA hippy fish-food another name we like to call it) and tahini to help add a rich and flavorful note to the dish.

Although there are lots of plant-based egg substitutes out there, one size does not fit all. Some substitutes are suitable for baking, while others are suitable only for sweet or savory applications. Check out some of our favorite egg substitutions and tips for baking and in pasta following the frittata recipe below.


  • 1 14 to 16 oz. package silken tofu, drained
  • 1/2 C light coconut milk
  • 2 1/2 T nutritional yeast
  • 2 T cornstarch
  • 1 T tahini
  • 1/4 tsp ground turmeric
  • 1 tsp course sea salt, or black salt (Kala Namak)
  • Ground black pepper, to taste
  • 1 C chopped leeks
  • 1/2 (14 oz.) block firm tofu, drained and crumbled
  • 1/2 C asparagus tips
  • 1/2 C chopped roasted red peppers
  • 1/4 C Kalamata olives, pitted and chopped
  • 1/2 C loosely packed basil leaves, chopped


  1. Preheat the oven to 400°F. Generously spray the bottom and sides of a cast-iron skillet. Set aside.
  2. In a blender or food processor, purée silken tofu, coconut milk, nutritional yeast, cornstarch, tahini, turmeric, salt and black pepper. Set aside.
  3. Heat a large skillet over medium heat until hot. Add leeks and cook about 5 minutes or until beginning to brown and stick to the skillet. Add about 3 tablespoons of water to the pan to deglaze.
  4. Add crumbled firm tofu, asparagus, red peppers and olives; cook 5 minutes, stirring occasionally. In a large bowl, combine tofu and vegetable mixture with puréed tofu mixture and basil.
  5. Pour mixture into the prepared cast-iron skillet and bake 20-25 minutes. Remove from the oven and gently run a rubber spatula around the edge to prevent sticking.
  6. Return to the oven and continue to bake 15 minutes or until golden and firm. Let stand 10 or 15 minutes before slicing.
Wicked Healthy egg substitutions:

Try using the following egg substitutions for egg-free baking. These amounts make up for removing an egg.

1 Tablespoon vinegar + 1 teaspoon baking soda.
1 Tablespoon flax seeds ground with 3 Tablespoons water to form a gel
¼ cup of silken tofu, apple sauce, banana, or unsweetened non-dairy yogurt
2 Tablespoons starch (corn starch, potato starch or tapioca flour) to 3 Tablespoons water

Did you know?

If you love making fresh pasta and you want to continue enjoying this with out using eggs, a great substitution is the combination of silken tofu and olive oil. This combination of protein from the tofu and fat from the oil replicates the functionality that eggs have with fresh pasta, giving a delicious pliable and delicate finished product.

Looking for a great off-the-shelf scrambled egg substitute?

Try the VeganEgg by Follow Your Heart. This delicious, algal-based product scrambles up perfectly and works great in baking too!

Before you go!

Looking for an “eggy” flavor to add to your dish? Try Kala Namak, which is a sulfur-based salt that imparts an eggy element to any dish. We like it in tofu scrambles, just sprinkle a small amount in towards the end of the cook

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