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'Cheese' & Tomato Frittatas (egg free)

This is a great summer/BBQ/Picnic recipe. Tastes like eggs and cheese but with none of the cruelty. Serve hot or cold and can be prepared in advance.
Course: Appetizer, lunch, Main Course, Snack
Keyword: dairy free, egg free, frittatas, vegan frittatas
Servings: 6 mini frittatas


  • Non stick muffin tin


  • 1 pack silken tofu 350g (approx)
  • 1/2 tsp black salt gives egg flavour
  • 1/4 tsp turmeric
  • 1 tbsp corn flour
  • 1/4 cup plant milk I used unsweetened soya
  • 1 tsp tahini
  • 2 tbsp nutritional yeast
  • black pepper to taste
  • 1/2 cup vegan cheese grated
  • a few baby tomatoes sliced
  • 1 clove garlic chopped
  • 1/2 onion chopped


  • preheat oven to 180oC/356oF
    Fry the chopped onion and garlic in a little oil for 3-4 minutes. Turn off the heat and leave to one side.
    To your blender/food processor add the tofu, milk, salt, pepper, tahini, turmeric, corn flour & nutritional yeast. Blend until you have a lump free mix. You may have to add a little more milk if the mix is too thick.
    Pour into a large bowl & add the fried onion, garlic, sliced tomatoes & grated cheese. Stir together to combine everything.
    Using a lined/oiled muffin tin pour in the mix to the top. Add little cheese and decorate with a slice of tomato.
    Bake for 25-30 minutes. Frittatas will rise while cooking but shrink back down slightly when removed from the oven.
    Allow to cool for 20 minutes or longer before carefully removing from the tin. I found a plastic spatula around the sides to loosen the frittatas helps.
    Serve hot or cold with salad. Enjoy!



Make sure you line/oil your muffin tin as the frittatas can stick. Use a plastic spatula to remove the frittatas from the tin after they've cooled for 20 minutes.