Vegan Spinach Frittata Recipe

We love finding flavorful dishes for guests with special food concerns and allergies. This Vegan, Gluten Free Frittata was hit with everyone this weekend.  I am not a fan of Tofu but this was really, really good.

Vegan Spinach Frittata Recipe

Tofu Spinach FrittataIngredients

  • 1 Package Silken Tofu
  • 1 Tablespoon Wheat-Free Tamari
  • 1 Teaspoon Spicy Mustard
  • 1/2 Teaspoon Thyme
  • 1/4 Teaspoon Tumeric
  • 1 Teaspoon Lemon Juice
  • 1 1/2 Cups Cooked or Frozen Spinach ( I used one 10oz package, frozen chopped spinach)
  • 1/2 Medium Onion – chopped
  • 3 Cloves Garlic, Minced


Preheat your oven to 400. Spray an 8in cake pan or smaller quiche pan. Get out your food processor and toss in your tofu, along with all the spices. Puree so well that it makes you nervous. (I honestly thought I had overdone it and made frittata mousse, but that’s actually kind of what you’re aiming for.)

In a small skillet, saute your onions until translucent and deliciously fragrant. Throw in the garlic, and cook for another minute or two. Remove from heat and combine with your spinach [thawed, if originally frozen be sure to squeeze all the water out of the frozen spinach.]. Add to tofu mixture, and make sure all the veggie bits are evenly distributed in the tofu. Pour into the cake pan and slide into the oven for 25 – 30 minutes. Cut into fourths, it makes 4 relatively small portions. I might suggest making a sizable side to go with it. Smart Bacon or fried potatoes are good choices. 

We love sharing the recipes to our guest favorites so they can take a small part of the experience home with them.