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!
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!
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).
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.
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:
- Bell peppers
- Vegan ham
- Cherry tomatoes
- Tofu or tempeh bacon
- Vegan cheese
- Fresh herbs
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.
Want more vegan breakfast recipes?
- JUST Egg Omelette
- The Best Tofu Scramble
- Simple Vegan Pancakes
- Vegan Breakfast Burritos
- Vegan French Toast
Potato Leek Vegan Frittata
- 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
For serving, optional
- sliced avocado
- fresh chopped parsley
- sliced tomatoes
- 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.
- You may use another kind of potato, like red or yukon gold. Or experiment with other veggies! Ideas above in the post.
- Instead of a leek, you can use 1/2 small red onion chopped or 1/2 cup chopped green onions.
- 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.