Mini Tofu Frittata Recipe

By admin |


Being vegan I must always ensure to bring something edible to any parties, gatherings or shindigs we are invited to else we may starve. Being hungry and surrounded by lots of food you can’t eat doesn’t usually make for a pleasant evening and so if you, yourself are endeavoring on this most rewarding of lifestyles, take my advice and make sure you always come prepared – you have been warned!

For me this is no chore, as nothing pleases me more than to spread the vegan love in the form of yummy eats and this surprisingly (to some) delicious recipe is so quick and simple they can be made in advance, stored in the fridge, ready to go on the day you need them.

These mini tofu frittatas are perfect party fodder and will definitely dupe a few unsuspecting consumers into thinking that they are the real deal. It tickled when I was once told at a party we attended that I couldn’t sample these delightful morsels, as ‘unfortunately they were made from egg’.

I don’t know what I enjoyed more – telling the poor soul that they were in fact vegan frittatas and I myself had made them or that he’d been fooled into eating tofu and enjoying it no less. The horror!

Photos: Aine Carlin

Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty-free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at

For more great recipes from Aine, be sure to follow me on Twitter (@MarcusCooks)


1 onion
1 green pepper
1 cup frozen peas
2 large cloves garlic
handful chopped flat leaf parsley
1 pack of firm tofu (approx 400g)
1/2 cup soy milk
1 tsp tumeric
1 tbsp plain flour
1 tbsp oil
salt and pepper


Photos: Aine Carlin

  1. Heat oven to 200 degrees celsius/390 fahrenheit.
  2. Heat the oil in a large frying pan. Finely chop the onion and add to pan. Season and sweat for several minutes ensuring the onion doesn’t color.
  3. Chop the pepper into small pieces and add to frying pan. Allow to soften with onion. Crush the garlic and add to the pan. Season generously. Add the frozen peas and a little water. Cook for a few minutes until the peas are defrosted. Stir through the chopped parsley. Set aside.
  4. Drain the tofu and press out any excess water. I like to set it on a plate and place another plate on top, rest a heavy pan on top of that and after a few minutes drain again.
  5. Break the tofu into pieces and put in a food processor. Season generously, add the tumeric, flour and half the soya milk. Blitz until smooth adding more soya milk if it is too thick. The consistency should be like that of soft whipped cream.
  6. Pour the mixture into a large bowl and stir in the onion, pepper and pea until it is fully combined.
  7. Carefully spoon the mixture into silicon muffin cases and bake in oven for 20-25 minutes. Allow to cool and then keep in fridge until you need them.