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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. #vegan, #frittata, #eggless, #veggies | HolyCowVegan.net
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5 from 3 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast/Brunch/Lunch/Dinner
Cuisine: American, gluten-free, nut-free, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 296kcal
Author: Vaishali · Holy Cow Vegan

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 avocado oil or any neutral 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