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Combining a silken tofu base with shredded potato (or hashbrowns) and the added veggie and protein fillings of your choice for a plant-based nutrient and protein-packed baked vegan potato frittata (aka vegan breakfast casserole!). Make ahead & freezer friendly!

completed Vegan Potato Frittata [Breakfast Casserole] in a baking tray against a light background

What Is A Vegan Frittata?

A traditional frittata is an Italian egg-based dish, similar to an omelette, but usually much thicker, served open rather than folded over, and loaded with fillings, like vegetables and/or proteins. This vegan frittata recipe (also considered a vegan breakfast casserole), though, is 100% egg and dairy-free yet still wonderfully fluffy, hearty, and super satisfying. How? With a silken tofu and cornstarch ‘egg’ base that bakes up fluffy and egg-like, and a hearty potato and vegetable filling.   

With your choice of fillings, based on what’s in season and in your kitchen, this easy make-ahead tofu breakfast is easily adaptable and perfect for enjoying at a Sunday brunch, over the holidays, and on special occasions. But it is also simple enough to enjoy as a quick, healthy meal-prep option whenever. 

For this version, we’ve made it into a budget-friendly delicious vegan breakfast casserole frittata, combining shredded potato with spinach and tomatoes as the filling. However, keep reading for plenty of optional add-ins and recipe variations.

Why You’ll Love This Vegan Frittata Recipe

If you aren’t already convinced. Here’s a round-up of why this vegan breakfast casserole/frittata recipe is a must-try:

  • This vegan eggless bake is quick and easy to prepare
  • Made from inexpensive, pantry-friendly ingredients
  • Almost endlessly versatile—and a great ‘clear out the fridge’ recipe
  • Packed with protein, fiber, and nutrients
  • Filling and comforting to keep you satisfied for longer
  • Meal-prep friendly and stores, freezes, and reheats beautifully
  • Low-fuss enough to enjoy mid-week, at family brunches & special occasions
  • Dairy-free, gluten-free, egg-free, low fat, WFPB, etc.
  • Enjoy the vegan eggless bake for breakfast, brunch, lunch, or dinner

The Ingredients and Substitutes

There are two main ‘parts’ to this vegan frittata recipe; the ‘egg’ and the ‘filling.’ However, even combined, this recipe contains less than a dozen simple, easy-to-find, inexpensive, and largely pantry-friendly ingredients.

ingredients for Vegan Potato Frittata [Breakfast Casserole] against a white background
  • Potatoes: Use medium all-purpose potatoes, like Yukon Gold potatoes. Russets will also work in this potato frittata.
  • Silken tofu: This soft silken tofu has a custardy consistency and helps to mimic the consistency and subtle flavor of egg in the vegan frittata. New to tofu? Check out this guide!
  • Aromatics: Use a combination of onions (yellow) and garlic for flavor.
  • Mustard: For subtle depth (and color). We love using Dijon mustard, but regular yellow mustard works in a pinch.
  • Seasonings: This dairy-free frittata recipe uses a combination of turmeric (for color more than flavor), smoked paprika, and salt.
  • Nutritional yeast: Will add a subtle umami depth that’s nutty/’cheesy’ and an eggy yellow color.
  • Cornstarch: This works as a thickener to help the eggless frittata ‘set’ when baked. Arrowroot starch may also work.

Chickpea flour is another great ‘secret ingredient’ used in vegan eggy recipes like crepes, omelettes, and frittatas. However, it may require slightly more to work the same as a starch.

  • Veggies: There are plenty of veggies you could choose from to add as a filling in this vegan breakfast casserole. However, this time, we used spinach (kale or chard would also work) and tomatoes (either halved cherry tomatoes or slices of larger tomatoes).

The Add-ins and Variations:

  • Kala Namak: While this isn’t entirely budget-friendly, if you already have some in your pantry, a pinch (about ½ tsp) of this sulphury ingredient gives the vegan tofu frittata more of a traditional ‘eggy’ flavor. It is the ‘secret ingredient’ for many vegan eggy dishes.
  • Other veggies: As long as they’ll cook fairly quickly, the type of veggies used in this vegan frittata recipe are super versatile, like:
    • Peas
    • Sweetcorn
    • Zucchini (pre-cooked to remove excess liquid)
    • Broccoli (shredded)
    • Bell peppers
    • Carrot (shredded)
    • Mushrooms
    • Asparagus
    • Leek
    • Chilies (finely sliced—for heat and flavor)
    • Black beans (for more protein)

It’s best to pre-cook the veggies with the onion, to release excess liquid and make them tender-crisp, before adding them to the tofu ‘egg’ mixture.

  • Herbs: Choose herbs based on the veggies you add to the vegetable frittata. Thyme, oregano, basil, etc.
  • Vegan cheese: If you have some and want a ‘cheesier’ vegan breakfast casserole, sprinkle it over the top (or mix it into the potato tofu mixture).
  • Vegan ‘meat’: Like vegan sausage and/or vegan bacon, cooked and chopped up, for a more plant protein-based breakfast casserole.

How to Make a Vegan Potato Frittata

Follow just a handful of low-maintenance steps to prepare this vegan potato eggless bake with minimal hands-on prep.

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

  • 1) First, preheat the oven to 400F/205C. Meanwhile, wash, peel, dry, and shred the potatoes, dice the onion, and mince the garlic. Then, cook the shredded potato in a pan/skillet with water (about 2 cups) until soft.
process shot of shredding potato with grater in bowl
  • 2) Drain excess water, transferring the potato back to the pan, and add the diced onion, cooking it for 3-4 minutes or until translucent.
  • 3) Transfer the silken tofu, garlic, mustard, and all the spices to a food processor or blender and process until mostly smooth.
  • 4) Then, pour it into the pan with the potato mixture and mix it in along with the spinach (chopped). Next, spread the mixture into a baking dish (about 9×13-inches) and then top it with the tomatoes.

A large oven-safe skillet would also work for this vegan frittata recipe.

  • 5) Finally, bake the tofu frittata for an hour, then allow it to sit for about 10 minutes before slicing it into portions and serving it hot. Enjoy!

Enjoy a slice of the vegan breakfast casserole/frittata alone, topped with some salsa, avocado slices, or hot sauce, and/or served alongside roasted veggies or a light leafy green salad. We love enjoying a slice at breakfast/brunch alongside a creamy smoothie or fresh juice.

Recipe Notes and Tips

  • Get creative with the fillings: Use what veggies you have to hand or even pre-cooked leftovers to create different variations each time.
  • Leave it to cool slightly: While I prefer this vegan eggless bake warm, from the oven, allowing it to sit for 10 minutes gives it time to set further as it cools.
  • For mini frittata bites: Divide the mixture into muffin pans instead of a single large dish. Reduce the baking time accordingly.

FAQs

Can I make this vegan breakfast casserole ahead of time?

You can prepare and assemble it in the baking dish a day in advance and store it, covered, in the fridge until you’re ready to bake. Add a few extra minutes to the baking time when baking it straight from the fridge.

What is the difference between frittata and quiche?

A frittata is like a crust-less quiche that can cook in the oven or on the stovetop. However, for this vegan frittata, we’re baking it in the oven.

Can I make this soy free?

It’s possible to make a vegan frittata that’s chickpea flour based, like this veggie and herb frittata recipe.  

How do you make frittata not soggy?

It’s best to pre-cook vegetables before mixing them into the tofu frittata mixture, to remove excess liquid. However, we didn’t pre-cook the tomatoes, as they are a topping, not mixed in.

What makes a frittata rise?

This frittata won’t puff up, as it’s egg-free.

Could I use frozen hash browns?

Follow the package instructions to cook the shredded hashbrowns, then continue with the recipe as written.

completed Vegan Potato Frittata [Breakfast Casserole] in a baking tray with a spoonful being scooped out of tray against a light background

Storage and Reheating Directions

Allow the vegan breakfast frittata to cool and then transfer it to the fridge either in the dish (tightly wrapped with plastic wrap) or sliced and transferred to an airtight container. Store this way for 3-4 days.

Alternatively, allow it to cool completely, transfer it to freezer-safe bags/containers and freeze for up to 2 months. Allow a portion to thaw in the fridge overnight before gently reheating it in the microwave (or larger amounts in the oven at 350F/175C).  

More Savory Vegan Breakfast Recipes

You might also enjoy browsing our entire collection of vegan breakfast recipes.

Photos by Alfonso Revilla

completed Vegan Potato Frittata [Breakfast Casserole] in a baking tray against a light background

Vegan Potato Frittata [Breakfast Casserole]

5 from 57 votes
Prep: 15 mins
Cook: 1 hr 10 mins
Total: 1 hr 25 mins
Servings: 6 servings
Combining a silken tofu base with shredded potato (or hashbrowns) and the added veggie and protein fillings of your choice for a plant-based nutrient and protein-packed baked vegan potato frittata (aka vegan breakfast casserole!). Make ahead & freezer friendly!

Ingredients 

  • 4 medium gold potatoes, shredded
  • 2 cups of water
  • 1 yellow onion diced
  • 12 ounces of silken tofu
  • 5 garlic cloves
  • 1 ¼ teaspoons of Dijon mustard
  • ¾ teaspoon of turmeric
  • ¾ teaspoon of paprika
  • 1 ¼ teaspoons of salt
  • 2 Tablespoons of nutritional yeast
  • 1 Tablespoon of cornstarch mixed with 2 Tablespoons water
  • 2 handfuls of spinach, chopped
  • Tomato slices or cherry tomato halves

Instructions 

  • Preheat the oven to 400 degrees F.
  • Cook shredded potatoes in a pan with water until they soften. Then add diced onion and cook until translucent.
  • Add the silken tofu, garlic, mustard, turmeric, paprika, salt, nutritional yeast, and cornstarch into a food processor or blender and process until mostly smooth.
  • Mix into potatoes then spread into a baking dish adding chopped spinach. Top with tomato slices.
  • Bake for 1 hour and serve hot.

Notes

Add all the veggies you like! They will add lots of color and texture to the dish.
  • Get creative with the fillings: Use what veggies you have to hand or even pre-cooked leftovers to create different variations each time.
  • Leave it to cool slightly: While I prefer this vegan eggless bake warm, from the oven, allowing it to sit for 10 minutes gives it time to set further as it cools.
  • For mini frittata bites: Divide the mixture into muffin pans instead of a single large dish. Reduce the baking time accordingly.

Nutrition

Calories: 149kcalCarbohydrates: 27gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 519mgPotassium: 746mgFiber: 4gSugar: 3gVitamin A: 1102IUVitamin C: 28mgCalcium: 55mgIron: 2mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Course: Breakfast
Cuisine: American
Method: Oven
Diet: Vegan
Keywords: breakfast casserole, brunch, dairy free, egg free, eggless, frittata, meal prep, plant-based, potato bake, vegan, vegan breakfast, vegan casserole, vegan frittata, vegetarian recipes
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
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Stephanie Lundstrom

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  1. 5 stars
    What a filling and delicious breakfast! I’ve been wanting an easy vegan breakfast casserole as my go-to and this was perfect!