Vegan Breakfast Casserole

This savory vegan breakfast casserole is made with tofu, vegetables, herbs, and spices. It is a hearty and nutritious start to your day, perfect for busy mornings or a weekend brunch. Easily customizable to your liking with different vegetables, cheeses, and herbs.

Course Breakfast, brunch

Cuisine American

Keyword breakfast, brunch, casserole, vegan, vegan breakfast casserole, vegetarian breakfast

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 133kcal

Author Sherri Hall

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.

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.

Nutrition