Tofu Frittata with Zucchini and Onion Recipe | Vegetarian Times Skip to main content

Tofu Frittata with Zucchini and Onion

Brunch is ready whenever you are with a frittata that can be assembled the night before.



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2 Tbs. olive oil
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1 small red onion, diced (¾ cup)
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2 small carrots, diced (1 cup)
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5 green onions, chopped (¾ cup)
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1 small zucchini, diced (¾ cup)
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1 12-oz. pkg. extra-firm tofu, drained
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3 Tbs. grated vegan mozzarella
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3 Tbs. low-sodium soy sauce
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6 plum tomatoes, sliced


1. Preheat oven to 375°F. Coat 10-inch casserole dish or 24-cup mini-muffin tin with cooking spray.

2. Heat oil in skillet over medium heat. Sauté red onion 3 to 4 minutes, or until soft. Add carrots, green onions, and zucchini, and sauté 2 minutes. Season with salt and pepper, and cook 3 minutes more, or until vegetables are crisp-tender. Remove from heat.

3. Purée tofu, mozzarella, and soy sauce 2 minutes in food processor, or until smooth and thick. Stir tofu mixture into vegetable mixture, and spoon into prepared casserole dish or muffin tin. Arrange tomato slices on top of frittata. Bake 40 to 45 minutes for large frittata, 25 to 30 minutes for mini frittatas, or until top is firm to the touch. Let stand 10 minutes before serving.

Nutrition Information: 

6 g
Total Fat: 
6.5 g
Saturated Fat: 
1 g
7 g
0 mg
547 mg
2 g
3 g
Serves 8

Comments on this Recipe

I wish I had read the review before baking it in the mini muffin tins because it was really very difficult to get it out. Maybe the tins should be greased generously. But the taste was really good. Adding salt is not at all necessary because the Daiya, mozarella cheese I used was really very salty and made it good enough for the entire dish.

REALLY easy to make! Super healthy and fun! I wouldn't recomend the mini cupcakes because they were more difficult than I assumed they would be to remove. Still cute though and REALLY yummy! I didn't add any salt and it tasted great! (I'm a salt person too).