Eggless Tofu Frittata

Hey guys!  I’ve been experimenting with different vegetarian egg recipes.  Simply because I miss eating egg (I used to love the flavour and how versatile it is!)  It’s a good alternative to my tofu scramble recipe.

I tried out this recipe after searching for a few online, adjusted it here and there to my liking.  And after 1-2 tries came up with this.  It’s DELISH and its a Frittata.  And it’s eggless.  Eggless FRITTATA.  Okay, so the funny thing is when I made this my husband had no clue what a frittata was, but he loved the name. LOL.  Can’t blame him though, as he’s been vegetarian all his life (yes he’s missed out, but it is a cleaner life!)  I definitely agree that frittata is a pretty cool name!


And a closer look…


B’s Eggless Tofu Frittata

Makes:  One tray


  • Firm tofu (1 1/4 cup)
  • 1/2 cup cheddar or mozzarella cheese
  • Handful of goats cheese
  • Few veg sausages, baked and cut up into bite size pieces
  • Few potatoes, steamed and diced
  • 1 tbsp besan flour
  • 1 veg stock cube (I used Knorr but it really doesn’t matter much!)
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder

Some salt, pepper, chilli powder to season


  • Blend tofu with some water (1/2 cup or so) and flour, stock cube and seasonings.  The consistency should not be too watery and not too thick.  It should be similar to a pancake mix (just a bit thicker).
  • Lay “veggie sausages” on the base of the oven-proof dish.
  • Pour mixture over it.
  • Top it off with the 1/2 cup cheese.
  • Bake at 200 degrees for 45 minutes to an hour.  (Check to see if its firm)
  • Top with goats cheese right after its out of the oven (we only need it to slightly melt!)