Vegan Spring Vegetable Frittata
Updated June 2, 2026
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 1 hr 15 min
- Rating
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Ingredients
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
Nutritional analysis per serving (4 servings)
19 grams carbs; 441 calories; 9 grams monosaturated fat; 11 grams polyunsaturated fat; 3 grams saturated fat; 25 grams fat; 12 grams fiber; 781 milligrams sodium; 48 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees.
- 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.
- 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.
- Step 4
Remove the skillet from the heat and add the spinach. Stir it until it wilts.
- 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.
- 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.
- Step 7
Bake for 50 minutes, until the surface of the frittata is golden. Cool for 10 minutes before serving hot.
The thickness of your frittata will depend on the pan size. A 10-inch skillet is ideal but any oven-safe pan will work.
Private Notes
Comments
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.
This is very good. I love Jenne Claiborne. I have her book Sweet Potato Soul which has many other delicious vegan recipes. I didn’t have asparagus so I subbed some leftover cooked broccoli and some frozen peas. You could add any veggies you have on hand and it would be good.
Good with half the sodium and some fresh herbs.
I had fairly low expectations for this recipe but it surprised me. Kala namak I added 1/2 tsp and the rest regular kosher salt and turned out great. Can’t tell it’s made from tofu.
Made as directed with the addition of mushrooms (shortly after the onions) and it was a big hit with all types of eaters at a mixed brunch. Even my tofu-averse mother thought it was great. Baked it in a parchment-lined Fat Daddio’s cake pan (10 inch/26cm) instead of the skillet because I needed to transport it and the deep pan made it easier to do so.
Yummy!