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prep time
15 min
cook time
1 h 0 min
ready time
1 h 15 min
Keto Vegan Tofu Frittata
Breakfast is served! It takes only 15 minutes or less to prepare this vegan Keto recipe, and you can tend to other things while it bakes in the oven. You can use this recipe for feeding a family in the morning or meal prepping your breakfast for a few days. This crustless frittata is made with a blend of colorful low-carb vegetables and tofu. Just a few seasonings and cheese-flavored nutritional yeast are all you need to create the flavors of a classic frittata. Choose juicy and seasonal tomatoes to slice on top to make your beautiful breakfast complete. At your discretion, you can bake other ingredients on top of the frittata like low-carb vegan cheese, avocado slices, or chopped nuts.
Are Bell Peppers Keto?
Bell peppers can fit into your Keto diet, but not all peppers have the same macros. Some green bell peppers are always green, and some are unripened orange or red peppers. Green peppers will have the least carbohydrates most of the time, but they’ll also have the least nutritional value. Red bell peppers are fully ripened and tend to have the most flavor, but they’ll also have more carbohydrates per serving.
Meal Prepping Tips
You can keep the finished tofu frittata in an airtight container in your refrigerator for up to three days. Beyond three days, the frittata will begin to separate. You can simply microwave a serving to reheat it. To make baking the recipe easier, prep the raw ingredients the night before in your baking dish. For breakfast the next morning, all you have to do is place it in your preheated oven.
Net Carbs
4.6 g
Fiber
2 g
Total Carbs
6.7 g
Protein
5.7 g
Fats
1.6 g
61 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Broccoli, raw
4.5 oz
Orange bell pepper
3 oz
Celery
3 oz
Tofu
7 oz
Soy sauce, low sodium
0.5 tbsp
Salt
1 dash
Black pepper
0.13 tsp
Onion powder
0.13 tsp
Garlic powder
0.13 tsp
Nutritional Yeast
1 tbsp
Tomato
4 medium slice - 1/4" thick
Recipe Steps
steps 3
1 h 15 min
Step 1
Roughly chop raw broccoli, bell pepper, and celery, and add the ingredients to a blender or food processor. Blend the ingredients until you have a mixture of small, minced pieces and slightly larger diced pieces. Try not to blend until the water from the vegetables separates from the fibers. Select a 5x7 glass baking dish or a similar dish and spray it lightly with pan spray. Pour the minced vegetables into the dish and set them aside.Step 2
Now, drain any water from your tofu and use paper towels to press the tofu and absorb the excess liquid. Add the tofu to your blender with soy sauce, salt, pepper, onion powder, garlic powder, and nutritional yeast. Blend the ingredients until you have a smooth, thick mixture. Add the tofu mixture to the vegetables in the glass dish, and use a spatula to fold the ingredients together to make your frittata filling. Spread the combined filling into an even layer in the dish, making sure to fill the corners.Step 3
Turn on an oven to preheat to 350 degrees. Cut thin slices of fresh heirloom tomatoes, each slice not exceeding 1 ounce. Arrange one slice per serving on top of the frittata, and gently press them into the filling so they stay in place. Leave the dish uncovered, and bake the frittata in your oven for 60 minutes or longer. For doneness, the frittata should have browned edges and a browned top, the tomatoes will be roasted, and any excess liquid produced in the dish will have evaporated. Let the frittata cool for at least 5 minutes before slicing and serving.
