Name: Recipe for Egg-Free Garden Frittata
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour, 30 minutes
Yield: 10 (1 cup) servings
Cuisine: Breakfast
Ingredients: 3 medium-sized new red potatoes; Broth or water for sautéing; 1 small onion, chopped; 2 garlic cloves, minced 1/2 sweet red pepper, diced into 1/4-inch pieces; 1/2 sweet yellow pepper, diced into ¼-inch pieces; 3 green onions, sliced into 1/4-inch pieces; 1 block (15–16 oz.) firm water-packed tofu; 1/2 hot water; 1/2 raw rinsed cashews; 2 cornstarch; 2 nutritional yeast flakes; 1 Chicken-Style Seasoning; 1 lemon juice; 1 1/2 salt; 1/2 onion powder; 1/2 dried basil (1 tablespoon fresh), minced; Fresh salsa, for serving

Three eggless frittatas on white surface with green onion garnish

Breakfast A Perfect Bite of Plant-Based Protein

This eggless frittata is an imaginative twist on the Italian classic made with eggs. The frittata can be prepared a few days ahead and stored in the refrigerator until ready to reheat and serve.

Egg-Free Garden Frittata

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 10 (1 cup) servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes

Recipe Ingredients

3 medium-sized new red potatoes
Broth or water for sautéing
1 small onion, chopped
2 garlic cloves, minced 1/2 sweet red pepper, diced into 1/4-inch pieces
1/2 sweet yellow pepper, diced into ¼-inch pieces
3 green onions, sliced into 1/4-inch pieces
1 block (15–16 oz.) firm water-packed tofu
1/2 cup hot water
1/2 cup raw rinsed cashews
2 tablespoons cornstarch
2 teaspoons nutritional yeast flakes
1 tablespoon Chicken-Style Seasoning
1 tablespoon lemon juice
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/2 teaspoon dried basil (1 tablespoon fresh), minced
Fresh salsa, for serving

Preheat oven to 350°F. Cook, peel, and cut potatoes into ½-inch chunks.
Sauté garlic and onion in broth or water. Add peppers and green onions and stir-fry for 1–2 minutes, until peppers are tender crisp. Don’t overcook, as they will lose their color! Rinse and drain the tofu.
Blend water, cashews, and seasonings (except basil) until cashews are a smooth cream. Add tofu and blend smooth again. From time to time, you may need to stop the blender and scrape the sides with a spatula.
Stir in basil and combine with potatoes and sautéed vegetables.
Pour into a nonstick 9-inch casserole dish. Bake 50–60 minutes, until center feels firm and edges are golden.
Serve with fresh tomato salsa on the side.