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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.

  • Cook Time: 65 min
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 servings 1x


  • 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.

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