This vegan frittata boasts a whopping 18g protein for a large serving and is full of flavour. Made with tofu and chickpea flour for a familiar texture.

Cheesy, flavourful and moreish VEGAN frittata that you won't believe isn't made with eggs.
I've previously used both tofu and chickpea flour separately to create "eggy" vegan recipes, such as my tofu scrambled "eggs" or my chickpea flour Spanish omelette but today I'm combining the power of both to create the tastiest creation with the perfect texture!
This frittata is made with caramelised onions, red peppers, vegan chorizo (or plain vegan sausages), pesto and vegan mozzarella-style cheese.
Delicious served both hot and cold, which makes it great for make-ahead meals.
If you're unsure about any of the ingredients, please see below.

Ingredient notes + substitutions
Chickpea flour
or something called "gram" flour which can be found in any Asian supermarket or in the world food aisle at the supermarket. It's super cheap too!
Black salt
(aka 'Kala Namak'). You can find this in health food shops, Asian supermarkets or online and trust me - it's worth finding if you can. It smells terrible but creates the perfect eggy flavour. The recipe is still tasty without though, so don't worry too much if you can't find it.
Vegan Chorizo / Sausages
I used Wheatly's seitan chorizo which tastes amazing but have also seen Linda McCartney do frozen chorizo sausages now.
But don't worry if you can't get hold of vegan chorizo, you can simply use ordinary vegan sausages with a bit of smoked paprika (which you can find in any supermarket).
Vegan cheese
Vegan cheese substitutes are easy to find nowadays but you can also leave this out if you like.
I love Follow Your Heart's grated Mozarella which melts nicely but you can also use a few dollops of vegan cream cheese or grate a block of cheddar-style.
Nutritional Yeast
Nutritional yeast is optional but always improves the flavour. You can find it in most supermarkets now or health food shops or online. It's deactivated yeast that gives food a naturally cheesy flavour and it's really good for you too!

Reasons I love this vegan frittata
Great for make-ahead meals
Once this frittata is cooked, you can keep it in an air-tight container in the fridge for up to about 4 days.
It can be quickly re-heaten in the oven (180 C / 350 F for 15 minutes) or in the microwave for about 20 seconds on high.
Or eat it cold/room temperature.
Can be eaten on the go
Since it doesn't need to be re-heated and tastes delicious cold, it makes a great lunchbox meal or something to grab-n-go.
Super satiating
This is a really filling dish, that will leave your tastebuds and stomach happy. It's filled with plant-based protein and fibre which keep you fuller for longer.
High in protein
One slice contains 11.9g protein and three slices (a serving) is a whopping 35g protein, for around 500 calories.
This makes this dish a great recipe for gym-goers.

Video
📖 Recipe

Vegan Chorizo Frittata
You won't believe this frittata is made without eggs! Filled with caramelised onions, red pepper, vegan chorizo, pesto and mozzarella-style cheese.
Ingredients
Fillings
- 1 tbsp olive oil
- 1 red onion, sliced thinly
- 1 tbsp balsamic vinegar
- 1 tbsp coconut sugar or brown sugar
- 1 small red pepper, cut into chunks
- 2 chorizo style vegan sausages (or plain)*
"Eggy" mixture
- 280g (10 oz) firm tofu, drained
- 75g (¾ cup) chickpea flour or gram flour
- 180ml (¾ cup) water
- 1 heaped tsp black salt (aka 'Kala Namak')
- ½ tsp garlic granules or ¼ tsp garlic powder
- ½ tsp onion granules or ¼ tsp onion powder
- (optional) 3 tbsp nutritional yeast flakes
- ¼ tsp ground black pepper
- 4 tbsp grated vegan mozzrella-style cheese
Instructions
- Preheat the oven to 180C.
- Add the olive oil to a non-stick frying pan and sauté the onions for a minute, before adding the balsamic vinegar and sugar. Fry on a medium heat for 5 minutes until the onions start to turn sticky. Add the red peppers and cook for a further 5 minutes, until caramelised.
- To make the "eggy" mixture, simply add all the ingredients, except the cheese to a food processor and blend until smooth. You can also use a hand blender.
- Pour the eggy mixture into the frying pan with the onion and pepper. Stir gently to combine and smooth the mixture to create an even layer.
- Slice the vegan sausage into ½ inch slices and add to the top of the frittata. Dollop a few teaspoons of the pesto and sprinkle the cheese on top.
- Transfer the pan to the oven to cook (make sure it's oven safe!!) for a further 20 minutes, until the cheese has melted and it's golden brown on top.
- Serve straight away or keep in the fridge for up to 2 days and eat warm or cold. Enjoy!
Notes
*You can use plain vegan sausages and cook with a little smoked paprika. I used cooked seitan chorizo sausages from Wheaty.
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Nutrition Information
Yield 2 Serving Size ½ recipe - 3 slicesAmount Per Serving Calories 513Total Fat 25.8gSaturated Fat 3.5gCarbohydrates 41.2gFiber 7.2gSugar 15gProtein 35g
Recipe calculated in Cronometer. Divide by 3 to get nutritional info per slice.
Shopolica says
Made this for our weekend party, was a big hit among friends. Thanks for the recipe!
LauraCatherine says
Great idea! I used the "eggy base" since i didn't have most ingrediants (end of month fridge hehehe). I added onion and sweet peas with poppy seeds. Sooo yummy. I served it for breakfast having made it the previous evening. My 4yr old was resistant but in the end confessed that he did like the taste. It's always nice to have an egg alternative for breakfast.
Srishti says
Oh, I have left eating red peppers. So I think I should add green peppers. And chickpea flour is good and black salt is my favorite. The recipe looks awesome and tasty. Thanks for being super creative and giving us mouth-watering dishes ideas:)
Mai-Ling Savage says
I made this and it was really yummy! I didn’t have any firm tofu so I used silken tofu. I also add some extra veggies but I didn’t use the vegan cheese. It had a great texture and taste better than when I have made it with just chickpea flour.
Aimee says
Very pleased to hear you enjoyed it, thanks Mai-Ling!
Shams says
Hey Aimee,
It looks delicious, pretty and easy. if I don't use Olive oil, is it test well?