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recipesvibrant

Asparagus and Sun-Dried Tomato Frittata

Recipe card by x_GazEditorial by recipesvibrant · Updated October 13, 2026
Soy/TofuBeansVegetableVegan< 60 MinsEasy
Asparagus and Sun-Dried Tomato Frittata

Total time

45 min

Servings

4

Calories

180

Category

Breakfast

Elevate your brunch game with this vibrant Vegan Asparagus and Sun-Dried Tomato Frittata. Combining the earthy crunch of fresh asparagus with the intense, savory sweetness of sun-dried tomatoes, this plant-based dish is powered by a protein-rich tofu base. Perfect for busy mornings or a lazy weekend brunch, this egg-free frittata is easy to whip up and packs incredible flavor in every slice.

Ingredients

Makes 4 servings

  • 1 extra firm tofu
  • 1 soy sauce
  • 1 Dijon mustard
  • 1/4 nutritional yeast
  • 2 olive oil
  • 1/2 onion
  • 3 asparagus
  • 1/4 sun-dried tomato packed in oil
  • 2 garlic cloves
  • 1 dried thyme
  • 1/4 ground turmeric
  • 1/2 fresh basil leaf

Method

  1. preheat oven to 400°F

  2. in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.

  3. mix in the soy sauce and mustard.

  4. add the nutritional yeast and combine well. set aside.

  5. in a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.

  6. add the asparagus and sun-dried tomatoes, saute for 3 more minutes.

  7. add the garlic and thyme and turmeric, saute for 1 minute.

  8. add the lemon juice to deglaze the pan; turn off the heat.

  9. transfer the onion mixture to the tofu mixture and combine well.

  10. fold in the basil leaves.

  11. transfer back to the skillet and press the mixture firmly in place.

  12. cook in the oven at 4ooF for 20 minute.

  13. transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn).

  14. let the frittata sit for 10 minute before serving.

  15. cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.

Cook's notes

  • Press your tofu for at least 15 minutes before blending to ensure the perfect, custard-like texture.
  • Use a high-quality non-stick or well-seasoned cast-iron skillet to ensure the frittata releases easily.
  • For a golden, crispy edge, finish the frittata under the oven broiler for the last 2-3 minutes of cooking.
  • Nutritional yeast is key here—don't skip it, as it provides that essential savory, umami 'cheesy' note.

Easy swaps

  • Swap asparagus for sautéed spinach, kale, or zucchini if asparagus is out of season.
  • If you don't have sun-dried tomatoes, roasted red peppers make a fantastic sweet and smoky alternative.
  • Add a pinch of Kala Namak (black salt) to the tofu mixture to mimic the flavor of eggs.
  • For extra creaminess, stir in a tablespoon of vegan cream cheese or unsweetened cashew butter.

Frequently asked

Is this frittata gluten-free?

Yes, this recipe is naturally gluten-free as it uses tofu and vegetables as the base.

Can I make this ahead of time?

Absolutely! It tastes delicious served cold or at room temperature, making it a perfect dish for meal prep or picnics.

Why use tofu instead of eggs?

Tofu provides a high-protein, cholesterol-free alternative that sets beautifully when baked, creating a satisfying texture without the need for animal products.

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