Recipes · Uncategorized

Vegan Frittata

I’m excited to announce that I am doing a Daniel Fast with my church for the next 3 weeks. For those of you who have never heard of this fast, it involves eating a vegan diet and additionally not consuming processed foods or sugar (other than natural sugars found in fruits, etc.). I want to use this time to prayerfully prepare myself for this year and whatever God has planned during it. If you would like to join, we start tomorrow, January 8.

Now part of sticking to any type of goal, whether it’s a fast, diet, or regimen, involves planning. My main concern with this fast was breakfast – I tend to try and get a decent amount of protein in the morning and many of my normal meals were not compliant with the fast. So I adapted a recipe found on a Daniel Fast website and made this yummy vegan frittata.


This frittata is super easy and simple to make, will keep you full throughout the day and has a good amount of protein. The main three ingredients are onions, potatoes and tofu.

To start off, finely chop an onion and throw it in a cast-iron pan (or a large skillet) and heat with olive oil. Throw in garlic and continue cooking while you chop (or grate) the potatoes.


Throw in the potatoes and add turmeric, sea salt, pepper and any other seasonings you prefer. When using turmeric, be aware that everything will turn yellow – coloring your food is fine, but consider wearing gloves if you have somewhere to be and do not want to show up with yellow hands.


Let the potato and onions cook for about 15 minutes while you prepare the tofu. Stir occasionally so the mix does not stick to the pan.

Use two pounds of extra firm tofu for the dish. When tofu is in the package, it absorbs a lot of water. You will want to drain the water from the package and lightly squeeze the tofu to remove some of the absorbed water. However, do not dry with a paper towel as some of the retained water will help create a creamy texture for the frittata.

Combine the tofu with garlic powder and salt and either combine in a food processor or with your hands until the combination is well mixed and creamy.

After the potatoes and onions are cooked through (approximately 10-15 minutes), add the tofu mix and combine thoroughly. Cook in the oven at 350°F for 30 minutes or until the top begins to brown.

Before Oven
After Oven


Allow to cool and serve warm, enjoy!

Vegan Frittata (serves 10):


  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 medium-sized russet potatoes, finely chopped or shredded
  • 2 lbs extra firm tofu
  • 1/4 cup olive oil
  • 2 tsp sea salt
  • 2 tsp ground turmeric
  • 1 tsp ground pepper
  • 1 tsp garlic powder


  1. Heat up the olive in a cast-iron pan.
  2. Add the finely chopped onions, occasionally stirring and allow to heat for 3-4 minutes.
  3. Throw in the garlic, turmeric, pepper, and 1 tsp of the salt and cook for another minute.
  4. Add the chopped/shredded potatoes and allow to cook for 10-15 minutes, stirring occasionally.
  5. While the onions and potatoes are cooking, preheat the oven to 350°F.
  6. Mix the tofu, remaining salt, and garlic powder until creamy.
  7. When the potato/onion mix is beginning to brown and soften, add the tofu and combine thoroughly.
  8. Place the cast-iron pan in the oven and cook for 350°F for 30 minutes or until lightly browned.
  9. Allow to cool down for at least 10 minutes and serve warm.

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