Vegan Spring Vegetable Frittata

By Jenné Claiborne

Published May 26, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
1 hr 15 min
Rating
5(8)
Comments
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This easy vegan frittata is fluffy, savory and packed with flavor. Tofu is a clever replacement for eggs, creating a high-protein, budget-friendly dish that’s light yet filling. With tender asparagus, earthy spinach and sweet onions, it’s perfect for meal prep or a simple weeknight dinner. At other times of year, make it with whatever seasonal vegetables you have in the kitchen, from tomatoes and leeks to winter squash and mushrooms. It’s a versatile year-round dish you’ll want to make again and again.

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Ingredients

Yield:4 servings

  • 2 tablespoons extra virgin olive oil or avocado oil

  • ½ medium yellow onion, thinly sliced

  • ½ pound asparagus, woody ends discarded, sliced into 1½-inch pieces

  • 1 ¾ teaspoons fine sea salt, divided

  • 2 cups (about 4 ounces) fresh baby spinach

  • 2 (14-ounce) packages firm tofu, drained

  • ⅓ cup nutritional yeast

  • 2 tablespoons apple cider vinegar

  • 2 teaspoons onion powder

  • 2 teaspoons garlic powder or granulated garlic

  • ½ teaspoon turmeric powder

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat the oven to 375 degrees. 

  2. Step 2

    Warm a cast-iron or other oven-safe skillet (see Tip) over medium-high heat. Add the olive oil, then the sliced onion. Stir and reduce the heat to medium. Cook, stirring frequently, until the onions are soft, about 4 minutes. 

  3. Step 3

    Stir in the asparagus and a pinch of salt, about ¼ teaspoon. Cover and cook for 4 minutes, until the asparagus is bright green and crisp.

  4. Step 4

    Remove the skillet from the heat and add the spinach. Stir it until it wilts. 

  5. Step 5

    Use your hands to gently press out any excess water from the tofu, then crumble it into the bowl of a food processor. Add the nutritional yeast, apple cider vinegar, onion powder, garlic powder, turmeric powder and the remaining 1½ teaspoons salt. Blend until the ingredients are combined and the tofu is smooth. 

  6. Step 6

    Transfer the blended tofu to the skillet and stir to combine it with the vegetables. Smooth the top of the tofu with a spoon or a spatula. 

  7. Step 7

    Bake for 50 minutes, until the surface of the frittata is golden. Cool for 10 minutes before serving hot. 

Tip

  • The thickness of your frittata will depend on the pan size. A 10-inch skillet is ideal but  any oven-safe pan will work.

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Ratings

5 out of 5
8 user ratings
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Comments

Trish E

If you want an eggier flavor, try Indian black salt (kala namak) instead of the sea salt - I've used it in this kind of recipe before.

Rob G.

Healthy and easy to make. Appeals to vegetarians and omnivores as well.

Trish E

If you want an eggier flavor, try Indian black salt (kala namak) instead of the sea salt - I've used it in this kind of recipe before.

Rob G.

Healthy and easy to make. Appeals to vegetarians and omnivores as well.

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