Find VRC | on TwitterFind VRC | on FacebookFind VRC | on InstagramFind VRC | on YouTube

All recipes are deliciously vegan.

Tofu Frittata with Curly Kale

low fat low sugar, diabetic friendly
2 spoon difficulty rating

40 minutes including preparation time, 20 minutes baking time and a standing time


Tofu Frittata with Curly Kale

This delicious and easy frittata uses protein and calcium-packed tofu instead of the traditional eggs.

Not only does it taste good but it is cholesterol-free and low-fat, as well as being a cool way to eat your greens! We made it with kale but it works equally well with spinach or Swiss chard.

This would work with lots of side dishes, but we particularly liked it served with baked or microwaved sweet potato wedges and a dip made from soya yoghurt mixed with a couple of teaspoons of wholegrain mustard. 

Thanks to the awesome Isa Chandra Moskowitz whose book, Vegan Brunch, is available from Viva! Shop. We were inspired by her original recipe and played around with it a bit!


  • 1 tbsp olive oil or 3 squirts oil spray
  • 6 cloves garlic, roughly chopped or crushed
  • 1 bag ready-chopped curly kale OR 1 bunch Swiss chard, woody stems removed and chopped roughly OR 1 large bag of spinach, chopped roughly
  • 2 tsp dried oregano
  • 400-450g regular firm tofu - don't use silken!
  • 1 tbsp soya sauce
  • 1 tbsp Dijon mustard
  • ¼ tsp turmeric
  • ½ cup Engevita nutritional yeast flakes 1 (Available from good health food shops and delis in a brown or blue tub. Don't get yeast flakes confused with brewer's yeast - they are completely different.)
  • Freshly ground black pepper – quite a lot
  • 1 tbsp cornflour mixed with a little cold water to make a smooth paste
  • 1 tbsp flaxmeal (ground flax seeds) mixed with 2 tbsp hot water and left for a couple of minutes (Buy ready ground flaxmeal, eg Aldi's Harvest Morn or Virginia Harvest from Sainsbury's are the cheapest. If you have an electric spice/coffee mill, buy them whole and do it yourself, takes only seconds and is much cheaper.)
  • Salt to taste


  • ¼ tsp allspice
  • ½ tsp paprika
  • 1 pinch mild chilli powder


1.  Pre-heat oven to 200˚C/400˚F/Gas Mark 6. Use a good quality non-stick 20cm/8 inch shallow cake tin – round or square - and preferably with a loose base. Lightly coat it with oil spray or a little oil.

2.  Unwrap the tofu and place it in a colander over the sink. Press as much water out of it as possible and set aside.

3. Meanwhile, heat a wok or fairly heavy-bottomed large pan over a medium heat. Add the olive oil/spray then gently sauté the garlic in it for a minute or two, stirring so it doesn’t catch and burn. Add a tiny splash of water or two if it begins to stick.

4. Turn up the heat and add the greens and oregano. Cook for 3-5 minutes, or until the greens are well wilted – if using kale, make sure it is tender. Add a splash of water if it starts to dry out.

5. Now make the frittata base. Crumble the tofu so that it looks like cottage or ricotta cheese. Add the rest of the ingredients and stir in well.

6. Add the tofu mixture to the cooked greens and mix everything together well. Keep it dry. Taste and add salt or more pepper if necessary.

7.  Press the mixture in firmly to the greased cake tin, using something heavy to press it down.

8. Bake it for 20 minutes or until it is lightly browned. Let it cool for 3 minutes before turning upside down on a plate. Cut into slices and serve.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 28 of 28
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »
Mexican Jackfruit Flatbread Pizza
If you are looking for a pizza that is big on flavour without the hassle of proving dough then this...See recipe »
Aubergine & Green Lentil Koftas
These Lentil Koftes are a fantastic way to enjoy the flavours of the middle east from your own home. The...See recipe »
Cheatin' Tofu Katsu Curry
This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in...See recipe »
Quick Quinoa Salad
This can be made really quickly if you use pre-cooked quinoa (eg Merchant Gourmet) and makes for a very healthy,...See recipe »
Loaded Nachos (supermarket style)
These nachos are great to share with friends or for when you fancy a bit of no hassle indulgence! There...See recipe »
Instant Gnocchi (supermarket style)
This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy. Grab...See recipe »
Cheatin' Chana Masala
This is a very simple chana masala recipe using a masala paste for when you're short of time! Easy but...See recipe »
Vegan Cheese Ploughman's Sandwich
A ploughman's sandwich and deliciously vegan. If you're feeling lazy, Waitrose and Sainsbury's offer a tasty one in their sandwich...See recipe »
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »
Vegan Sticky Toffee Pudding
One of the nation's favourite desserts but vegan of course (and you'd never tell the difference)! Enjoy the deliciousness! This...See recipe »
Vegan Loaded Nachos
These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version...See recipe »
So easy, so zingy, so rewarding!! If you don't want to make your own, there are a few vegan guacs...See recipe »
Fresh, zingy and absolutely delicious... worth a bit of chopping as the homemade stuff is the best!See recipe »
Traditional Lasagne
Make lasagne the Italian way (but vegan of course!)... a classic for all the family to enjoy! Lovely deep rich...See recipe »
Puttanesca Aubergine Parmigiana
This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers...See recipe »
Vietnamese Rice Paper Rolls
You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave...See recipe »