Vegan breakfast casserole is a delicious and easy-to-make breakfast that is perfect for any occasion. It is made with a variety of vegan ingredients, such as tofu, vegetables, and vegan cheese. It is then baked until the eggs are set and the casserole is golden brown.
Why You'll Love This Recipe
Here are some reasons why you will love this vegan breakfast casserole recipe:
- It is a delicious and flavorful breakfast that is perfect for a weekend brunch.
- This casserole is made with simple ingredients that you probably have on hand.
- It is easy to make and can be on the table in under 30 minutes.
- This breakfast casserole is versatile and can be customized to your liking.
- It is a budget-friendly breakfast that is perfect for a weekday meal.
- Even kids and picky eaters love this dish!
- It can be made ahead of time and reheated later.
- Great way to use up leftover vegetables.
- It is a healthy breakfast that is low in fat and calories.
Ingredients & Substitutes
These are the ingredients for vegan breakfast casserole. Scroll down below for the full recipe.
Drain and crumble the tofu.
Use any color bell peppers.
Onions, mushrooms, spinach, and tomatoes add a fresh vegetable flavor. Feel free to replace spinach with kale.
Nutritional yeast is a vegan way to add cheesy flavor.
Use an unsweetened vegan milk. Almond milk and soy milk work well.
Use olive oil or avocado oil.
Minxed garlic, turmeric, cumin, paprika, salt and pepper add flavor. Adjust these seasonings if needed.
Lastly, top with sliced avocado or fresh herbs if desired.
Taste & Texture
This vegan breakfast casserole has a delicious and flavorful taste with a creamy and cheesy texture.
The tofu is soft and creamy and the vegetables are tender.
The whole dish is sure to please everyone at your table!
How to Make
Step 1
First, to make this vegan breakfast casserole, preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the diced onions, bell peppers, and mushrooms. Sauté for about 5 minutes until the vegetables start to soften.
Step 3
Add the minced garlic and sauté for another minute.
Step 4
Add the crumbled tofu to the skillet, along with the turmeric, ground cumin, paprika, salt, and pepper. Stir well to combine and evenly coat the tofu with the spices. Cook for another 3-4 minutes, allowing the flavors to meld together.
Step 5
Stir in the nutritional yeast and plant-based milk. Cook for an additional 2 minutes, until the mixture is well combined and slightly creamy.
Step 6
Remove the skillet from heat and stir in the chopped spinach or kale and diced tomatoes. Adjust the seasoning if needed.
Step 7
Transfer the tofu and vegetable mixture to the greased baking dish, spreading it out evenly.
Step 8
Place the baking dish in the preheated oven and bake for about 20-25 minutes, until the casserole is firm and slightly golden on top.
Step 9
Once cooked, remove the casserole from the oven and let it cool for a few minutes.
Step 10
Finally, serve the vegan breakfast casserole warm, topped with sliced avocado and fresh herbs if desired. It pairs well with whole-grain toast or a side of roasted potatoes.
Expert Tips for Success
Here are a few expert tips and tricks for making vegan breakfast casserole:
Use firm tofu. This will give the casserole a better texture.
Don't overcook the vegetables. They should be tender but still have a bit of a bite to them.
Use a good quality vegan cheese. This will make the casserole even more flavorful.
Don't be afraid to experiment with different flavors. You can add different spices, such as garlic powder, onion powder, or cayenne pepper.
Flavor Variations & Add-Ins
Vegan breakfast casserole can be customized to your liking. Here are a few ideas for flavor variations:
Add different types of vegetables, such as spinach, mushrooms, or zucchini.
Try different types of vegan cheese, such as cheddar cheese, mozzarella cheese, or parmesan cheese.
Add different spices, such as Italian seasoning, taco seasoning, or chili powder.
Add different toppings, such as salsa, avocado, or hot sauce.
How to Serve & Store
Vegan breakfast casserole is best served hot and fresh.
However, it can also be stored in the refrigerator for up to 4 days.
To reheat, simply bake it in a preheated oven at 350 degrees Fahrenheit for 10 to 15 minutes, or until heated through.
Frequently Asked Questions (FAQs)
Yes, you can make this casserole without tofu. Simply substitute your favorite vegan protein, such as tempeh, beans, or lentils.
Yes, you can make this casserole ahead of time and bake it later. To do this, assemble the casserole and then cover it tightly with foil. Refrigerate for up to 24 hours. When you are ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes before baking.
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Vegan Breakfast Casserole
Ingredients
- 1 pound firm tofu drained and crumbled
- 1 cup diced bell peppers any color
- 1 cup diced onions
- 1 cup diced mushrooms
- 1 cup chopped spinach or kale
- 1 cup diced tomatoes
- ½ cup nutritional yeast
- ¼ cup unsweetened plant-based milk such as almond or soy milk
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- salt to taste
- pepper to taste
- sliced avocado or fresh herbs optional topping
Instructions
- First, preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
- In a large skillet, heat the olive oil over medium heat. Add the diced onions, bell peppers, and mushrooms. Sauté for about 5 minutes until the vegetables start to soften.
- Add the minced garlic and sauté for another minute.
- Add the crumbled tofu to the skillet, along with the turmeric, ground cumin, paprika, salt, and pepper. Stir well to combine and evenly coat the tofu with the spices. Cook for another 3 to 4 minutes, allowing the flavors to meld together.
- Stir in the nutritional yeast and plant-based milk. Cook for an additional 2 minutes, until the mixture is well combined and slightly creamy.
- Remove the skillet from heat and stir in the chopped spinach or kale and diced tomatoes. Adjust the seasoning if needed.
- Transfer the tofu and vegetable mixture to the greased baking dish, spreading it out evenly.
- Place the baking dish in the preheated oven and bake for about 20 to 25 minutes, until the casserole is firm and slightly golden on top.
- Once cooked, remove the casserole from the oven and let it cool for a few minutes.
- Serve the vegan breakfast casserole warm, topped with sliced avocado and fresh herbs if desired. It pairs well with whole-grain toast or a side of roasted potatoes.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
- Drain and crumble the tofu.
- Do not skimp on the spices. Taste and adjust as you cook.
- Store leftovers in the fridge for up to 4 days.
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