It’s that time of year again when the leaves are turning all shades of Autumn and it’s time to switch from cooling summer smoothies to soups and wintery meals. I love love love pumpkin in Autumn and this pumpkin frittatas is perfect for lunch!
I do love warm meals for lunch during these colder months. This pumpkin frittata is the perfect middle ground of hearty ingredients in a light meal.
Pumpkin And Spinach Frittata
Start off by choosing your pumpkin wisely. It’s best to go for a smaller pumpkin as they tend to be sweeter.
If a pumpkin is green that also means it’s ripe and ready to eat, I tend to buy ready to eat pumpkins. Lastly make sure there are no dints or dings in your pumpkin to ensure it’s fresh.
You will need around a quarter of a pumpkin for this recipe so you could make soup, salad, pumpkin casserole or hummus with the rest of your pumpkin!
Aside from pumpkin, you’ll also need some spinach, onion, garlic, olive oil, firm tofu and plant based milk.
In terms of seasoning and spices, you’ll need turmeric, onion powder, garlic powder and kala namak (black salt).
Make sure to check out our vegan lunch ideas.
When preparing the pumpkin, its best to cut them into slices so its similar to a potato gratin. This will allow the pumpkin to cook quickly when it’s in the oven. See the picture below for a size guide.
Once you’ve done all of the chopping, add the olive oil to the pan and fry two crush garlic cloves for a couple of minutes. Add thinly sliced onion until both the garlic and onion are sautéed.
Next, add the pumpkin for a few minutes and finally add the spinach. Cook for another two to three minutes and set the mix to one side.
Vegan Pumpkin Frittata Recipe
Traditionally frittata is made with eggs but this one is made with tofu. We love creating vegan versions of old classics and have all the tricks to make it just the same as what you are use to!
The top secret in getting tofu to act like egg is blending it together with seasoning. What you’ll need to do is blend the turmeric, garlic powder, onion powder flaxseed, and kala namak with plant based milk together.
It may be quite thick and if it is just add some more plant milk to get a consistency you can pour. The flaxseed is a vital binder!
The turmeric gives the tofu a yellow tinge and the kala namak AKA black salt gives the tofu a sulphurous taste just like egg.
Once you’ve blended the tofu up into your vegan ‘egg’ mix you can mix it in with the pumpkin and spinach. Add all of the mix to a pie dish and smooth out on the top.
Put the pumpkin frittata into the oven on 350F / gas 4 / 200 c heat for around 30 to 35 minutes. Keep an eye on the frittata and make sure it is golden brown on the top.
You can put a butter knife in the middle to check the tofu is fully baked. It should be clean when you take it out.
The great thing about this pumpkin frittata recipe is it goes far! With eight servings, it can be eaten warm or cold. It’s perfect for a packed lunch, brunch or picnic. I personally prefer it warm at this time of year but it really works great either way.
You will need a fairly strong blender or food processor to make the mix. I can suggest the Cuisinart Food Processor. Click Here to Check it Out !
This frittata keeps really well in an air tight container in the fridge for about 3 to 4 days.
This vegan frittata is perfect on it’s own but you could certainly eat it with side salad of your choice. Some green leaves, tomatoes and spring onion would be a lovely accompaniment to this dish.
Obviously pumpkin is the main ingredient in this recipe, however If it is out of season or you can’t get your hands on a good edible one, butternut squash is a very close cousin, has a very similar texture and cooking time. It’s the perfect substitute.
Likewise, feel free to throw in some other veggies if you like. Sun-dried tomatoes and sautéed mushrooms are some other really tasty ingredients.
If you like this brunch recipe, you may also like:
Apple and cinamon french toast casserole
What To Do With Leftover Pumpkin
As you will be likely buying a whole pumpkin for this recipe, you might need to think of other things to do with the rest of the pumpkin. I tend to cut it up all at once.
Of course you could freeze it in cubes and later add it to dishes such as soups, curries, stir fries and pies.
You can also roast pumpkin for salads, this works really well with beetroot, toasted nuts and balsamic glaze. Check out this recipe.
I’ve seen some other ideas such as pumpkin maple butter and pumpkin hummus dip which I really love the idea of trying.
Don’t forget if it’s halloween and you’ve bought an edible pumpkin, you could keep the carcass the make a cool carving!
Try this scrumptious pumpkin frittata. Made with tofu and pumpkin, this recipe yields 8 pumpkin and spinach frittata portions, so it's an ideal family lunch or brunch. Pefect served warm or cold and can be easily used for packed lunches too.
- 1/4 of a pumpkin
- 1 red onion
- 2 garlic cloves
- 4 tbsp of olive oil
- 1 tbsp of kala namak (black salt)
- 1 tbsp of turmeric powder
- 1 tbsp of onion powder
- 3 cups of plant milk
- 2 cups of spinach
- 2 blocks of firm tofu
- 1 tbsp of flaxseed
- Thinly slice the pumpkin and set to one side.
- Heat the pan and sautee the crushed garlic and thinly sliced onions.
- Add the pumpkin for a few minutes.
- Add the spinach and set to once side off the heat.
- In a food processor or strong blender add the milk, tofu, onion powder, garlic powder, turmeric, flax seed and kala namak salt. Blend until silky smooth. Add extra milk if it is too thick.
- Pre-heat the oven to 350 F / gas 4 / 200 C
- Mix the pumpkin and spinach with the vegan egg mixture and add to a pie dish.
- Bake in the oven for 30 to 35 minutes or until golden brown.
- Serve hot or cold.
You can either eat this frittata piping hot or straight from the fridge. You can also heat it up in the microwave if you've stored it.
Store in the fridge for 3 to 4 day in an air tight container.
If you cant find pumpkin, you can also use butternut squash.
A side salad of your choice is the perfect accompaniment.
If you have other vegetables, you can add tomatoes, mushrooms and other veggies to this dish!
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Enamelware Open Roaster, 13 x 10 inches, Vintage White/Blue
Spicy World Indian Black Salt 14 oz - Pure, Unrefined, & Natural (Kala Namak)
Organic Turmeric Root Powder w/ Curcumin | Lab Tested for Purity | 100% Raw from India | 8oz/226g Resealable Kraft Bag | by FGO
McCormick Fine Garlic Powder, 21 oz
McCormick Culinary Onion Powder, 20 oz
Cuisinart FP-8SV Elemental 8 Cup Food Processor, Silver
Morinu Norinu Tofu Firm 349g (Pack of 3)
Amount Per Serving: Calories: 226Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 7mgSodium: 85mgCarbohydrates: 11gFiber: 3gSugar: 2gProtein: 16g
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