Vegan Frittata setting

Sun Dried Tomato + Artichoke Vegan Frittata

May 12, 2017
Tofu artichoke sundried tomato frittata close up

I’ve been meaning to post a brunch recipe for awhile now, and given that mother’s day is coming up this weekend, I thought that today would be an excellent opportunity. Unfortunately, the recipe I was planning on sharing isn’t quite ready for human consumption, so please accept this Sun Dried Tomato and Artichoke Tofu Frittata as a tasty substitute. This high-protein savory breakfast is packed with delicious ingredients, like Sun Dried Tomatoes and Artichokes, sure to make mom smile. It’s also gluten-free and features Kale,  which you can replace with spinach, rapini or broccoli if you’re over the whole Kale thing. This tofu frittata is quick to put together, and because it uses only a blender or food processor and a baking dish, reasonably quick to clean up. I actually managed to do the assembly portion in the space of time it took a friend to change into her running clothes. Of course, I had everything out of the pantry, ready to go, and used pre-chopped veggies, but it’s still a quick assembly.

I used tapioca flour as a thickener in this recipe, which I think really helps to give it a more scrambled egg type texture. You can try it with corn starch if you don’t have tapioca flour on hand, though I haven’t tried that myself, so I can’t guarantee how it will turn out.

I also used Daiya cheese, for its ability to melt when heated. I’m overall not a huge fan of it health-wise, because it’s mostly made of various oils and tapioca starch, but I do enjoy it as a treat occasionally. If you buy it, it aware that it tastes very odd straight out of the bag, so make sure to try it at least once melted before you toss it.

If you’re not a fan of Artichoke, I think a mushroom, sun dried tomato and eggplant version would also be really good, especially if you incorporated some of the olive bar marinated eggplant or baked your eggplant a bit first. If anyone tries that, let me know! Plus, full disclosure, the version in my photos actually has roasted pepper instead of sun dried tomato, as my partner is sadly still having issues with tomatoes. So you can experiment with a variety of vegetable substitutions, depending on your preferences.

tofu frittata ingredients

Total Time: 40 Makes: 4 Servings


  • 1 package Firm Tofu (I used soyganic)
  • 2 Tbsp of Dijon Mustard
  • 2 Tbsp of Italian Seasoning
  • 1 tsp garlic powder
  • 2 Tbsp of Tapioca Flour (or cornstarch)
  • 1 pinch of Salt
  • Pepper to taste
  • 1/2 tsp Turmeric
  • 1/4 cup Vegan Cheese or Nutritional Yeast
  • 3/4 c Almond Milk
  • 1/2 spiralized Sweet Potato
  • 2 c Kale (I bought pre-chopped)
  • 2 c sliced Cremini Mushrooms
  • 1/4 c Sun Dried Tomatoes
  • Loosely packed 1/2 c Artichoke hearts, in oil

Recommended as Garnish

  • 1 ripe Avocado
  • Tomatoes

1. Preheat the oven to 350 F.
2. Roughly dice the block of firm tofu and, in a food processor or strong blender, combine the Tofu, 2 Tbsp of Dijon Mustard, 1/2 tsp of Turmeric, 1 tsp of Garlic Powder, 1/4 c of Vegan Cheese or Nutritional Yeast, 2 Tbsp of Tapioca Flour, 2 Tbsp of Italian Seasoning, pinch of Salt and Pepper. Blend, adding 3/4 c Almond Milk and scraping down the sides as you go.
3. Place the loosely packed 1/2 c of Artichokes into a square baking pan. Stir them around to oil the pan.
4. Now add the 1/4 c of Sun Dried tomatoes, 2 c of Kale and 2 c of sliced Cremini Mushrooms.
5. Stir to mix.
6. Pour the Tofu filling over the vegetables, stirring to coat evenly. Pat down gently with the spatula to flatten.
7. Sprinkle more vegan cheese on top, if desired.
8. Bake for 30 minutes, or until center is set. You may place it under the broiler for the last 5 minutes to brown the top.
9. Serve with Avocado and enjoy!

Vegan Frittata setting

That’s it for today. I hope you all have a lovely weekend and enjoy a delicious brunch! As always, I love to hear about your creations, either in the comments or on Instagram, so hit me up. In case you’re craving something a little sweet, I posted a black bean brownie with a tahini swirl recipe a couple days ago, which I made for my partner’s birthday on Wednesday. It’s a fudgy style brownie, and has a rich dark chocolate flavor. The tahini-maple swirl adds a touch of sweetness and nuttiness and of course it’s all garnished with chocolate chips so you can’t go wrong there.

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