This Potato Leek Vegan Frittata is made with a blended tofu “egg” filling and a hearty mix of potatoes, leeks, and sun dried tomatoes. A show-stopping 1-pan breakfast or brunch!

a cooked vegan frittata topped with sliced cherry tomatoes and arugula in a large black skillet.

Want to take brunch or special weekend breakfasts to the next level? This Potato Leek Vegan Frittata will do the trick! Even easier to make than a traditional frittata, it features cooked vegetables and a blended tofu filling that looks and tastes like real eggs.

An eggless frittata for breakfast or brunch is always impressive, just like a vegan quiche, but the best part is that there’s no need to make a pie crust beforehand. Simply blend tofu and simple seasonings together, pour the mixture over cooked vegetables in a skillet, then bake. The tofu-egg filling becomes soft on the inside and slightly crisp on the outside while seasonings work their magic to replicate those classic egg-like flavors.

I filled this vegan frittata with cooked vegetables, like leeks, potatoes, and sun dried tomatoes, then topped off every slice with cherry tomatoes and arugula. The vegetables you can add to a frittata are truly endless, so have fun while making this recipe your own!

slices of a vegan frittata topped with sliced cherry tomatoes in a large black skillet.

Ingredients needed (with substitutions)

  • Olive oil
  • Russet potatoes – These are the best potatoes for a frittata because they become pillowy soft when cooked but don’t lose their shape. If you don’t have Russet potatoes, use Yukon Gold potatoes or any other potato that will stay intact when cooked.
  • Leek – Leeks are mild and almost sweet-tasting members of the onion family. They’re fantastic in frittatas, soups, stuffing, and casseroles because they aren’t as tart or sharp as regular white or yellow onions. If you can’t find leeks, you can use red onion or green onions instead. 
  • Sun dried tomatoes
  • Tofu – Make this recipe with a brick of firm tofu. This type of tofu, unlike soft or silken tofu, contains very little water, which helps the blended tofu egg mixture firm up as it bakes.
  • Nutritional yeast – For a cheesy, savory flavor! Try not to skip it.
  • Cornstarch – This will help thicken the tofu egg mixture. You can try using arrowroot or tapioca starch as a substitute, but I haven’t tried this so I’m unsure if they will work.
  • Almond milk – Or use any unsweetened plant milk you love or already have on hand, like oat milk or cashew milk.
  • Onion powder
  • Turmeric – Just a pinch will give the tofu mixture a vibrant yellow color, just like real scrambled eggs.
  • Salt and pepper – For a stronger eggy flavor, try adding a pinch of black pepper (kala namak). 
a creamy yellow sauce in a large blender.

How to make a vegan frittata

Find the complete recipe with measurements in the recipe card below.

Warm the olive oil in an oven-safe skillet over medium heat. Once it’s hot, add the potatoes and fry until they’re starting to soften. Then add the sliced leeks and continue cooking until the potatoes are fork tender.

Take the pan off the heat and stir in the sun dried tomatoes. Set aside.

To make the tofu egg mixture, blend the tofu, nutritional yeast, cornstarch, almond milk, onion powder, turmeric, salt, and pepper until smooth.

pouring a creamy yellow sauce over fried potatoes in a large black skillet.

Pour the egg mixture over the vegetables in the skillet. Bake the tofu frittata until the top is firm.

Slice the frittata once it’s out of the oven and serve with your favorite toppings. Enjoy!

JUST Egg Vegan Frittata

You can use JUST Egg instead of the tofu blended mixture. Just like in my quiche recipe, simply whisk together 1 bottle of JUST Egg with 2 tablespoons flour, 1/4 teaspoon baking powder and 1/4 teaspoon salt or black salt. Pour over the veggies and bake for 35-45 minutes until set.

What else can you add to a vegan frittata?

You can use all kinds of fillings in a vegan frittata recipe! Either stick with the simple veggies in the recipe card or use even more add-ins, like: 

  • Zucchini
  • Bell peppers
  • Broccoli
  • Onion
  • Kale
  • Spinach
  • Garlic
  • Vegan ham
  • Cherry tomatoes
  • Tofu or tempeh bacon
  • Vegan cheese
  • Mushrooms
  • Fresh herbs
cooked vegetables topped with a creamy yellow sauce in a large black skillet.

Serving suggestions 

Tofu is loaded with protein (10 grams for every ½ cup of tofu!), which means one or two slices should be nice and filling on their own. A few garnishes or toppings never hurt though, so feel free to pair your frittata slices with sliced avocado, fresh parsley, sliced tomatoes, or arugula.

Serving a crowd? An eggless frittata is a must at vegan brunch parties and over-the-top breakfasts! Serve it next to my Vegan Breakfast Casserole, Blueberry Scones, JUST Egg Quiche, and Breakfast Potatoes with coffee and mimosas for an epic feast. 

lifting a slice of vegan frittata topped with sliced cherry tomatoes from a black skillet.

Want more vegan breakfast recipes?

a cooked vegan frittata topped with sliced cherry tomatoes and arugula in a large black skillet.
5 stars (7 ratings)

Potato Leek Vegan Frittata

This Potato Leek Vegan Frittata is made with a blended tofu “egg” filling and a hearty mix of potatoes, leeks, and sun dried tomatoes. A show-stopping 1-pan breakfast or brunch!
Prep: 30 minutes
Cook: 35 minutes
Total: 1 hour 5 minutes
Servings: 6 servings

Ingredients 
 

Vegetables

  • 2 tablespoons olive oil
  • 3 medium russet potatoes peeled and diced into 1/2 inch cubes
  • 1 leek chopped
  • 1/3 cup chopped sun dried tomatoes in oil or dried

Egg mixture

  • 14 ounce block firm tofu
  • 3 tablespoons nutritional yeast
  • 2 tablespoons cornstarch
  • 1/2 cup unsweetened almond milk or soy/coconut/cashew
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried turmeric
  • 3/4 teaspoon salt
  • few shakes black pepper

For serving, optional

  • sliced avocado
  • fresh chopped parsley
  • sliced tomatoes
  • arugula

Instructions 

  • Preheat oven – Preheat the oven to 375 degrees F.
  • Prepare the vegetables – In a large cast iron or other oven safe skillet, warm the olive oil over medium heat. Add the potatoes and season with a little salt and pepper. Pan fry for 5 minutes, stirring frequently. Now add in the leeks and continue to pan fry for another 5 minutes or so, until the potatoes are fork tender. Turn off the heat and stir in the sun dried tomatoes. Remove the pan from heat and set aside.
  • Blend the "egg" mixture – In a food processor or blender, add the drained tofu (no need to press it first), nutritional yeast, cornstarch, almond milk, onion powder, turmeric, salt and pepper. Blend until smooth.
  • Pour egg mixture over vegetables and bake – Pour the egg mixture over the vegetables in the skillet. Bake for 35 minutes, until the top is firm.
  • Serve – Slice and serve immediately with toppings of choice. Enjoy! Store leftovers in the refrigerator for 3-4 days and reheat until warm.

Notes

  1. You may use another kind of potato, like red or yukon gold. Or experiment with other veggies! Ideas above in the post.
  2. Instead of a leek, you can use 1/2 small red onion chopped or 1/2 cup chopped green onions.
  3. If you prefer using JUST Egg, whisk together 1 bottle of JUST Egg with 2 tablespoons flour, 1/4 teaspoon baking powder and 1/4 teaspoon salt or black salt. Pour over the veggies and bake for 35-45 minutes until set.

Nutrition

Serving: 1of 6 slices | Calories: 233kcal | Carbohydrates: 30g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 336mg | Potassium: 757mg | Fiber: 4g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 3mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. This was a great quick and easy make. So tasty too. Another great one!

    I didn’t have a skillet, so i lightly covered a 9×6 glass dish with vegan butter and transferred it. Baked for 35 minutes, and it turned out great!

    1. Hi Evan. Thanks for sharing your baking experience and your fantastic review! I’m glad you loved the frittata! Wishing you happy cooking!

  2. I cut the recipe in half and used a 10″ cast iron skillet. This was really good! I think I needed to add more rice milk to the blender though. It didn’t exactly “pour” over the potatoes and asparagus (yes, used it instead of leeks). I forgot to add the sun dried tomatoes; didn’t really miss them, but the color would have been nice. I think I’ll use half of a diced red bell pepper next time. I put a few slices of avocado on top and I heard “I like this – make this again!” from the Mister! Thanks for a great recipe!

  3. This was very tasty! I think next time I would omit the sun dried tomatoes and do some vegan sausage crumbles and shredded cheese instead. It does seem very versatile like you said, so I’m excited to experiment with other fillings! Thank you so much, Nora!

  4. Great recipe, loved it, made this today , i halved the recipe and used a smaller skillet, it all worked. Will be on my breakfast list to make again and again. thanks for a quick and easy recipe.

    1. Hi Kaye. I’m thrilled you loved the frittata! I love quick, easy, and delicious! Thanks for sharing you awesome feedback and review!

  5. Hi Norah! We love your recipes so much. I’m planning on making this for Easter. I plan to use the Just Egg instead of the tofu. Should I still mix in the nutritional yeast, onion powder and turmeric with JustEgg or should I omit those, you think?

    1. Hi Vanessa, thank you! So glad you are enjoying my recipes. To use JUST Egg, follow the instructions in the post under the header ‘JUST Egg Frittata’. I would leave out the nutritional yeast, onion powder and turmeric but add the flour, baking powder and salt. Hope you enjoy!

  6. Would love to try this recipe. What size pan did you use? (if I missed it in your post I am terribly sorry)

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