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Vegan Spinach Frittata with Fresh Herbs

Traditionally served at Persian New Year’s, kuku sabzi is essentially a frittata that’s heavy on the herbs and greens, but light on the eggs. Inspired by the classic Iranian dish, this is a vegan spinach frittata recipe with fresh dill, chives, parsley, tarragon, scallions, leeks and blended silken tofu. It’s easy to make, gluten free, and delicious. And it’s perfect for breakfast, brunch or dinner.

Explore additional UVK recipes, like Lemon Mint Potato Salad, Barley Lentil Salad with Fresh DIll and Chives, Grilled Lemon Garlic Herb Tofu Skewers, Lemon Chickpea Asparagus Soup, and more.

Now, let’s go make a delicious vegan frittata recipe with spinach, tofu and fresh herbs!

Vegan Spinach Frittata Recipe
Inspired by kuku sabzi, this is an easy, gluten free vegan spinach tofu frittata recipe

Vegan Spinach Frittata with Fresh Herbs

12 ounce package extra firm silken tofu, drained

½ cup flax seed meal

1 tsp garlic powder

½ tsp onion powder

1-2 Tbsp lemon juice

2 Tbsp olive oil

6 scallion, finely chopped

2 leeks (white part only; thoroughly cleaned), finely chopped

½ cup chopped fresh chives

½ cup chopped flat leaf parsley

¼ cup chopped fresh dill

¼ cup chopped fresh tarragon

½ tsp salt

8 cups fresh spinach

How to Make a Vegan Tofu Frittata

1. Preheat oven to 400º F. Grease a tart pan and set aside.  

2. Next, you’ll make the tofu mixture for the vegan spinach frittata. Add the silken tofu, flax seed meal, garlic powder, onion powder and lemon juice to a blender. Blend until smooth. Too thick? Scrape the sides and add a bit more lemon juice.  It should be smooth, but still fairly thick. Set aside.

3. In a skillet over medium-high heat, add olive oil, scallions, leeks and a dash of salt.  Sauté for ~5 minutes or until the scallions and leeks are soft. Then, turn the heat down to low-medium, and add the chives, parsley, dill, tarragon and ½ tsp salt. Stir around for ~1 minute, and allow herbs to wilt.

 4. Now, it’s time to prep the spinach for the vegan frittata. Add 2 cups spinach to the skillet. Stir until it wilts. Continue this process (adding 2 cups of spinach at a time and wilting it) until all 8 cups are added and wilted.  

5. Remove the skillet from heat. Spoon the blended tofu mixture into the skillet. Stir to combine with the spinach and herbs.  

6. Spread in an even layer in a tart pan.  Bake uncovered at 400º F for 35-40 minutes. Remove from the vegan spinach tofu frittata from the oven, and allow to cool 10 minutes before slicing.

Vegan Kuku Sabzi

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