A seasonal plant-based frittata that is shockingly just like its egg counterpart. This Garlic Scape Vegan Frittata is made with tofu and chickpea flour for a protein rich eggless frittata. Garlic scapes and zucchini add a fun seasonal flair to this tasty meal.

An Egg and Dairy Free Frittata

If you loved egg and cheese recipes but are now following a plant-based diet, this vegan frittata is for you. It’s hearty, flavorful, and incredibly nutritious with no processed ingredients.

Additionally, it can quick be whipped up quickly and easily. Just blend the ingredients together and layer with sautéed zucchini and garlic scape. Then, pop it in the oven and you have one complete meal with minimal effort. Brunch ready!

What You Will Need:

Tofu – You will need extra-firm tofu for this dish. It provides texture and lots of protein.
Garbanzo Bean (Chickpea) Flour – A versatile flour that acts as a binder to create an eggless frittata. Additionally it provides extra protein for this tasty meal.
Garlic Scapes – These seasonal beauties have a mild garlic flavor. They are available in late spring and early summer.
Zucchini – This flavorful summer squash accompanies the mild garlic scapes splendidly. It also provides moisture for your frittata.
Nutritional Yeast – A vegan staple that will bring a “cheesy” taste to your meal.
Turmeric – A touch of ground turmeric will add an earthy and loads of color. This ingredient allows the frittata to look like “egg.”
Spices – Dried Thyme, Onion Powder, and Black Pepper provide depth to the frittata.
Liquid Aminos – A gluten-free alternative to soy sauce that brings saltiness and a rich umami flavor. Soy sauce can also be used in its place.
Black Salt (Kala Namak) – A kiln fired Himalayan salt with a sulfuric taste that is used often in Asian Cuisine. This optional salt provides an eggy taste to the frittata.

Frequently Asked Questions:

Can you use silken or firm tofu instead of extra-firm?
- Yes, but it will change the amount of water that you need to use. Add the water slowly while blending until it is a thick consistency similar to a hummus.

Is this frittata gluten-free?
- Yes. This tofu and chickpea frittata is gluten-free, nut-free, and dairy-free.

Do you have to use the black salt?
- No, this is an optional ingredient but it does provide an egg-like taste and aroma. We like to use this salt anytime we are making “egg” dishes including tofu scrambles, chickpea omelets, quiche, or “egg” salad.

Is there a substitution for the garlic scapes?
- If garlic scapes are out of season, you can replace them with leeks or just make a plain zucchini vegan frittata. We would recommend adding a clove or two of garlic if you are using only zucchini.

Recommended Cooking Tips:

Use a springform pan if you have one.
- We used mini springform pans to create individual frittatas. We were able to make 3 hefty frittatas using 4inch pans or you can use one large pan, but it won’t be quite as thick. Springform pans allow for easy removal of your frittata without needed to worry about it sticking.
Save a garlic scape or two for the top of the frittata.
- This adds a decorative finish to your frittata. Garlic scapes are naturally beautiful so play off of this with a curly finish on top.

It’s Time for a… Garlic Scape Vegan Frittata!

If you are looking for a fun healthy recipe for garlic scapes that isn’t a pesto, this recipe is for you. No need to coat the scapes in oil, they are delicious as is- especially in this vegan frittata. Happy brunching! 🌱

Garlic Scape Vegan Frittata

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Author: Meatless Makeovers
Prep Time: 20 min.
Cook Time: 30 min.
Total Time: 50 min.
Yield: 4 Servings 1x
Category: Breakfast/Brunch
Method: Sauté, Blend, Bake
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Frittata mix:

15 oz package Firm Tofu
1/3 cup Garbanzo Bean Flour (also called Chickpea Flour)
2 Tbsp Nutritional Yeast
1 Tbsp Liquid Aminos
1 tsp Ground Turmeric
1/2 tsp Black Salt (also known as Kala Namak, Indian Black Salt, or Himalayan Black Salt)
1/2 cup Water

Filling:

5–6 Garlic Scapes (more for topping, if desired)
1 Medium Zucchini
1/2 tsp Onion Powder
1/2 tsp Dried Thyme
1/4 tsp Ground Black Pepper

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Instructions

Preheat the oven to 400°F.
Prepare produce as directed above.
Add the frittata mixture ingredients to a high speed blender. Blend on high until very smooth. Taste the mixture to make sure the consistency is not grainy. If so, blend more.
In a frying pan coated with a small amount of oil, sauté the chopped garlic scapes and zucchini over medium heat. Cook for 4-5 minutes stirring frequently then add the onion powder, dried thyme and black pepper stir to combine and remove skillet from heat.
Using a springform pan or pie pan coated with oil start the layering. First, place a layer of the frittata mixture followed by the sauté filling. Repeat this step until all of the ingredients have been used. Make sure that the top layer is the frittata mixture.
Top the frittatas with an extra garlic scape curl if desired and place in the oven for 25-30 minutes.
Allow frittata to cool slightly before removing from pans.
Serve immediately and enjoy!
Leftovers can be stored in an airtight container for up to 5 days.