This herbed tofu frittata makes a lovely breakfast or you can make mini ones for a darling lunch appetizer. This particular recipe uses fresh peas, but you can use all sorts of vegetables like peppers, zucchini, or sun-dried tomatoes. Serve with a fresh garden salad.

Garden Pea and Herb Tofu Frittata [Vegan]







  • 1 14-ounce package of herb-seasoned tofu
  • 2 garlic cloves
  • 2 tablespoons nutritional yeast
  • 1 tablespoon non-dairy milk
  • Salt and pepper
  • 1 lemon, juiced
  • 1 cup peas, uncooked or defrosted if using frozen
  • 3 spring onions
  • Large bunch chives
  • Pea shoots, for serving (optional)
  • Balsamic glaze, for serving (optional)


  1. In a blender, add the tofu, garlic, yeast, milk, seasoning, and lemon juice and blend until smooth. Tip in to a bowl and add the peas, sliced spring onions, finely chopped chives. Stir to mix everything together.
  2. Heat your oven to 356°F.
  3. Pour the tofu and pea mixture into your chosen pie dishes and place on a baking tray then into the oven for 40 minutes until golden on top and set in the middle.
  4. Allow them to cool down in the dish slightly then tip out on to a plate making sure the nice golden side is on top! Top with a drizzle of balsamic and a bunch of pea shoots.

    Discover more recipes with these ingredients

  • Peas
  • Tofu

Nutritional Information

Per Serving (Without Optional Topping): Calories: 240 | Carbs: 21 g | Fat: 9 g | Protein: 25 g | Sodium: 180 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.