Mini Tofu Frittatas | Egg-Free, Dairy-Free, Vegan

If you’re looking for a plant-based dish that’s perfect for a brunch party or even meal prep, these Mini Tofu Frittatas are what you need! Baked in individual ramekins, they’re cute, delicious, and full of wholesome ingredients. Each serving feels special—making them just right for brunch gatherings, holiday breakfasts, or even make-ahead breakfasts for the week.

Instead of eggs, we use protein-packed tofu blended with savory seasonings for a base that bakes up fluffy and satisfying. Fresh vegetables add color and texture, while a pinch of kala namak (black salt) gives that authentic “eggy” flavor. The result? Beautiful, delicious, golden mini frittatas.

What make these (egg-free) mini tofu frittatas one of my favorite recipes:

• Individual portions: baked in mini ramekins for a beautiful presentation

• Egg-free and dairy-free: a satisfying plant-based alternative

• Versatile: works with almost any veggie combination

• Perfect for entertaining: serve straight from the ramekin for a cozy, café-inspired brunch

• Protein-rich: thanks to tofu, they’re hearty enough for breakfast, lunch, or dinner

How to serve these mini tofu frittatas:

• Serve warm, straight from the ramekin for an elegant, restaurant-style presentation. They are also delicious cold!

• Garnish with fresh herbs (I prefer chives) for a pop of flavor and color, and a pinch of kala namak (black salt). Adding the kala namak at the end preserves the eggy flavor. When it’s cooked in a recipe, it often loses its flavor.

• Enjoy as is or serve with a fresh green salad, roasted potatoes, or some fresh sourdough.

• Pair it with a delicious iced latte or my Golden Watermelon and Passionfruit Juice for a cozy cafe vibe.

Storage & make-ahead tips:

These mini tofu frittatas are best enjoyed fresh from the oven, but they can also be reheated:

• Store covered in the fridge for up to 3 days.

• Reheat gently in the oven until warmed through.

• If entertaining, you can prep the tofu mixture ahead of time and pour it into ramekins just before baking.

Mini Tofu Frittatas - RECIPE

Makes about 5 (I used 10 x 5 cm ramekins)

Ingredients

• 500g firm tofu

• 2 tablespoons olive oil

• 1 1/2 tablespoons cornstarch

• 2 tablespoons nutritional yeast

• 1/2 teaspoon baking soda

• 1 1/2 teaspoon salt (plus a pinch or two more when cooking the onions)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1/4 teaspoon turmeric

• Several cracks of black pepper

• 1/4 cup soy milk

• 1/2 cup vegan shredded cheese

• 1/2 cup diced, sautéed onions

• 1/4 cup spring onions

• 1/2 cup chopped kale or spinach

• 1/4 cup chopped tomatoes

• 1/4 cup chopped bell pepper

• Garnish: Several pinches of black salt (kala namak) and chopped chives

Method

1. Preheat the oven to 400°F (200°C).

2. To a food processor, add the tofu, olive oil, cornstarch, nutritional yeast, baking soda, salt, and seasonings. Process on medium and slowly stream in the soy milk.

3. When pureed, add the tofu mix to a bowl along with the vegan shredded cheese, sautéed onions, and the rest of the veggies. Mix until well-combined.

4. To your greased mini ramekins, fill 3/4 of the way and smooth out the top. Keep the ramekin lids off. I use 5 mini ramekins and they're each 10 x 5 cm.

5. Bake for about 15-20 minutes, until puffed and golden.

6. When serving, garnish each with some chopped chives and a pinch of kala namak (black salt). They can be served warm or cold, as is, or along with a fresh green salad, roasted potatoes, or some fresh sourdough. I also love pairing it with my Golden Watermelon and Passionfruit Juice for a cozy cafe vibe.