By Joie Goh

Watching your carb and cholesterol intake? Here’s a simple recipe for an egg-free brunch entree that’s both tasty and full of plant-based proteins and fibre!


  • 2 cups of any vegetables of your choice, diced (a mix of zucchini, bell peppers, tomatoes, potatoes, carrots, spinach and kale work well!)
  • 1 tablespoon of olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, finely minced
  • 1 package of firm tofu
  • 1 package of silken tofu
  • 3 tablespoons of nutritional yeast
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • Salt and pepper to taste


  1. Preheat your oven to 180 deg Celsius.
  2. Blend the firm and silken tofu in a blender or food processor along with the nutritional yeast, mustard, garlic powder, turmeric, salt and pepper until it forms a smooth paste. Set aside.
  3. In a frying pan, heat up the olive oil. Stir fry the vegetables, onion and garlic until cooked and fragrant.
  4. Remove the pan from heat. Add the blended tofu paste into the pan and mix thoroughly.
  5. Transfer the mixture into an 8-inch springform cake tin. A regular round cake tin works as well – however, to prevent the frittata from sticking to the sides and falling apart when you remove it from the tin, do line the cake tin with baking paper.
  6. Place the tin into the oven and bake for 45 mins, until the frittata is browned on top and firm to the touch.
  7. Remove from the oven and allow it to cool for 10 to 15 minutes.
  8. Once cooled, remove the outer ring of the springform cake tin (or, if using a regular tin, gently loosen the frittata from the edges, place a large serving plate over the top and flip it over to remove).
  9. Slice the frittata and serve with brunch!

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