Here's a simple vegan Leek and Spinach Frittata with fresh leeks and spinach wrapped in a savory, creamy, herby custard of tofu and vegan cheese. It's a delicious, protein-packed meal you can devour any time of day. A nut-free and gluten-free recipe.
A vegan frittata is a great go-to for those days when you want something delicious for breakfast or a hurried lunch without spending hours at the stove.
It takes literally minutes--10 minutes at most--to put everything together, and then all you need to do is let the oven cook it up for you.
What we love about this frittata
- It's creamy
- It's yummy
- It is healthy, with all those veggies
- It's protein-packed, thanks to the tofu
- It's easy and it's quick. So easy and quick, in fact, you can pull it together in minutes.
- It's mostly hands-off
Tips and substitutions
- A frittata usually has a base of eggs, and for my vegan version I used a blend of firm tofu and Just Egg replacer. If you don't want to use the egg replacer, add a couple of tablespoons of cornstarch instead.
- I would call this more of a scoopable frittata, rather than a slicable one--although I did cut it in slices and they did hold fairly well. I like the creamier texture, but if you want a firmer texture, add both the egg replacer and the cornstarch.
- Leeks are great in this recipe, but you can substitute with onions if you don't have them or don't want to use them. Green onions or scallions work too.
- Same with spinach. Use another leafy green like kale or chard. Or use bell peppers or squash or mushrooms, which would be exceptional here.
- You will start out the frittata on the stove and end it in the oven, so use a skillet that is oven-safe. A cast iron skillet is perfect.
Vegan Leek and Spinach Frittata
Here's a simple vegan Leek and Spinach Frittata with fresh leeks and spinach wrapped in a savory, creamy, herby custard of tofu and vegan cheese. It's a delicious, protein-packed meal you can devour any time of day. A nut-free and gluten-free recipe.
Print Recipe
Review Recipe
Servings: 4 servings
Calories: 296kcal
Equipment
- Oven-safe skillet
Ingredients
- 14 oz extra firm tofu
- ½ cup Just Egg egg replacer (or use 2 tablespoon cornstarch. You can use both for a firmer frittata)
- 1 teaspoon thyme (divided)
- 1 teaspoon vegetable oil
- 4 cloves garlic (minced)
- 1 leek (thinly sliced)
- 2 cups baby spinach (packed)
- 8 oz vegan mozzarella shreds (optional)
- Salt and ground black pepper to taste
- 2 tablespoon parsley (for garnish)
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Blend the tofu with the just eggs replace, half a teaspoon of thyme, and salt and ground black pepper to taste until you have a smooth custard.
- Heat the oil. Add the garlic, saute for about 30 seconds until it begins to change color, then add the leeks with salt and pepper to taste. Saute until the leeks begin to soften, about two to three minutes.
- Add the spinach and saute until it wilts, which should take no more than a minute.
- Add the tofu custard to the skillet and make sure that the leeks and spinach are evenly dispersed throughout. Stir in the mozzarella shreds, if using, reserving a few to scatter over the top, if you want to.
- Cook until the sides of the frittata appear dry and you see bubbles rising to the top. Scatter on the remaining mozzarella at this point, if you've set it aside.
- Place the skillet in the oven and bake for about 20 minutes or until the center is completely firm and does not jiggle.
- Sprinkle on some parsley at this point for a pop of fresh flavor. Slice or scoop and serve hot or warm.
Nutrition
Calories: 296kcal | Carbohydrates: 21g | Protein: 14g | Fat: 18g | Saturated Fat: 1g | Potassium: 299mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1938IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 2mg
Tried this recipe?Please leave a comment and recipe rating below!
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Supriya
Another winner! Today’s brunch...
Vaishali
Awesome, happy to hear!
Debbie
What size skillet did you use? Don’t see that mentioned. Looks delicious!!
Vaishali
10 inches!
Nina
I have done this (mixing Just Eggs with firm tofu) for a while now to make it more egg-like. I also add the eggy salt (can't remember the name).
I'm making it today with vegan breakfast sausage, potatoes, leeks, and broccoli that I already have cooked. Always have vegan shreds on hand, too. I just chop everything and put in the bottom of a large glass oven dish and pour the mixture on top to bake I will use two whole packages of x-firm tofu and a whole bottle of the Just Eggs. Love left-overs. Yummy
Thank you for the work that you do for plant-based eaters.
Vaishali
That sounds super delicious. The eggy salt is kala namak. 🙂
Supriya
These are great ideas, Nina, thanks for sharing!
TofuAnnie
I'm not sure about my question, but would the frittata also work with mixing the tofu with your moonglet mixture instead of the Just Egg? Maybe adding some black salt for a little of that eggy flavor? I really like your recipes like the moonglet one. Thank you!
Vaishali
Yes, that's a great idea. You could also just skip the tofu and use just the moonglet batter.