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If you’re looking for a hearty, comforting, and nutritious breakfast, this Vegan Breakfast Casserole is exactly what you need.
Perfect for busy mornings, weekend brunches, or even meal prepping for the week, this casserole combines plant-based protein, seasonal vegetables, and savory flavors into a satisfying dish that everyone will love.
Whether you’re vegan or simply looking to try something new, this casserole is easy to make, customizable, and bursting with flavor.
Why You’ll Love This Vegan Breakfast Casserole
This Vegan Breakfast Casserole is more than just a dish—it’s a game-changer for your mornings. Here’s why:
- Filling and Satisfying: With a base of tofu, vegetables, and plant-based protein, it’s packed with everything you need to fuel your day and keep you full until lunch.
- Customizable: Want to add some spice or extra flavor? Feel free to adjust the recipe with your favorite ingredients like vegan sausage, extra veggies, or even some vegan cheese.
- Perfect for Meal Prep: Make a big batch and store it in the fridge or freezer to enjoy throughout the week. It’s a time-saver for busy mornings, and it reheats beautifully.
- Allergen-Friendly: This casserole is free from dairy, eggs, and meat, making it an excellent choice for anyone with dietary restrictions. Plus, it’s loaded with healthy plant-based ingredients.
Ingredients Needed
To create this amazing Vegan Breakfast Casserole, you’ll need the following ingredients:
- Tofu (1 block): This serves as the base of the casserole, providing a creamy texture and protein.
- Vegetables: Think onions, bell peppers, spinach, and mushrooms for that hearty, veggie-packed flavor.
- Plant-Based Protein: Options like chickpeas, tempeh, or vegan sausage give it that satisfying bite.
- Spices: You’ll need garlic powder, turmeric, paprika, and black salt (optional, for an “egg” flavor).
- Liquid Base: Use nut milk (such as almond milk) to give the casserole a soft, custard-like texture.
- Bread: A few slices of whole wheat or gluten-free bread, torn into chunks, to help bind the casserole together.
- Olive Oil: For sautéing your veggies and giving everything a little bit of richness.
- Nutritional Yeast (optional): For that cheesy flavor without the dairy.
- Salt and Pepper: To season the casserole and bring everything together.
Step-by-Step Instructions
Preheat the Oven
Start by preheating your oven to 350°F (175°C). This will ensure that the casserole cooks evenly and gets that perfect golden top.
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the onions, bell peppers, and mushrooms, and sauté them until they soften, about 5-7 minutes.
Add the spinach towards the end and cook until wilted. Remove from heat and set aside.
Prepare the Tofu Base
In a blender or food processor, combine the tofu, nut milk, turmeric, garlic powder, and black salt.
Blend until smooth and creamy, resembling a custard. Taste and adjust the seasoning as needed.
Assemble the Casserole
In a large mixing bowl, combine the sautéed veggies with the bread chunks and plant-based protein (like tempeh or chickpeas).
Pour the tofu mixture over the ingredients, and gently toss everything together to coat.
Make sure the bread soaks up the tofu mixture for that perfect casserole texture.
Bake
Transfer the mixture to a greased baking dish and spread it out evenly.
Bake for 35-40 minutes, or until the top is golden brown and the casserole is firm to the touch.
You can insert a knife into the center to check if it’s fully set.
Serve
Once baked, let the casserole cool for a few minutes before serving. Garnish with fresh herbs like parsley or chives if desired.
Slice and enjoy this savory breakfast treat with a side of fruit or avocado for a complete meal.
Tips for Making the Perfect Vegan Breakfast Casserole
Use Firm Tofu: For the best texture, opt for firm tofu, as it will create a nice base for your casserole without becoming too mushy.
Press the tofu before blending to remove excess moisture for a creamier consistency.
Customize with Veggies: Feel free to swap in your favorite vegetables! Sweet potatoes, zucchini, or even broccoli make great additions.
The more veggies, the more flavor and nutrients.
Season Well: Tofu can be pretty neutral in flavor, so be sure to season it well with garlic powder, turmeric, paprika, and black salt to give it that “eggy” taste.
Adding a splash of hot sauce or mustard can also elevate the flavor.
Use Stale Bread: Stale or slightly dry bread works best for soaking up the tofu mixture.
Fresh bread might make the casserole soggy, so try leaving your bread out overnight or using day-old bread for optimal results.
Make It Crispy: For a crispy top, add a sprinkle of breadcrumbs or vegan cheese on top before baking.
This will help create a delicious, golden crust while baking.
Storage & Meal Prep Tips
Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
The casserole holds up well and can be reheated easily for quick breakfasts throughout the week.
Freezing: If you’d like to freeze the casserole, slice it into individual portions and wrap them tightly in plastic wrap or aluminum foil.
Freeze for up to 1 month. When you’re ready to eat, simply reheat in the oven or microwave.
Reheating: Reheat individual servings in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for about 15 minutes, or until heated through.
Final Thoughts
This Vegan Breakfast Casserole is the perfect way to kick-start your day, offering a hearty and delicious breakfast that can be customized to your liking.
With its plant-based ingredients, it’s not only suitable for vegans but also anyone looking for a satisfying, nutritious start to their morning.
Whether you make it ahead for meal prep or whip it up for a weekend brunch, this casserole is sure to be a hit.
Enjoy a slice with a side of fresh fruit, or keep it simple with avocado for a complete meal.
Frequently Asked Questions
Can I make this casserole gluten-free?
Yes, simply use gluten-free bread or omit the bread altogether for a low-carb version.
Can I use chickpea flour instead of tofu?
Yes! Chickpea flour is an excellent egg replacer. Combine it with water or plant milk to create a creamy base.
Can I add vegan cheese?
Absolutely! Vegan cheese can be sprinkled on top of the casserole before baking for a cheesy flavor and extra texture.
Can I make this casserole the night before?
Yes, you can assemble the casserole the night before and store it in the fridge.
Just pop it in the oven the next morning for an easy breakfast.
What can I serve this casserole with?
Pair it with a side of avocado slices, a green salad, or some fresh fruit for a well-rounded meal.
It also goes great with a dollop of salsa or hot sauce.
Vegan Breakfast Casserole
Equipment
- 1 large skillet for sautéing vegetables
- 1 Baking Dish (approximately 9×13 inches)
- 1 Blender or Food Processor (for blending tofu mixture)
- Measuring Cups and Spoons
- Knife & Cutting Board
Ingredients
- 1 Block 14 oz Firm tofu
- 2 tbsp Olive oil
- 1 Medium Onion diced
- 1 Medium Bell pepper diced
- 1 Cup Mushrooms sliced
- 2 Cups Spinach fresh
- 1/2 Cup Unsweetened almond milk or any plant milk
- 1/2 tsp Garlic powder
- 1/2 tsp Turmeric
- 1/4 tsp Black salt optional, for egg flavor
- 1-2 Cups Stale bread torn into chunks
- 1/2 Cup Plant-based protein tempeh, chickpeas, or vegan sausage
- Salt and pepper to taste
- Nutritional yeast optional, for cheesy flavor
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onions, bell peppers, and mushrooms. Sauté for 5-7 minutes, until softened. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
- Prepare the tofu base: In a blender or food processor, blend the tofu, almond milk, garlic powder, turmeric, black salt (if using), and pepper until smooth.
- Assemble the casserole: In a large mixing bowl, combine the sautéed vegetables, torn bread chunks, and plant-based protein. Pour the tofu mixture over the top and stir gently to coat all ingredients.
- Bake: Transfer the mixture into the prepared baking dish and spread evenly. Bake in the preheated oven for 35-40 minutes, until the top is golden and firm.
- Serve: Allow the casserole to cool for a few minutes before slicing and serving. Garnish with fresh herbs or vegan cheese if desired.
Notes
- Customize with your favorite vegetables: You can add zucchini, tomatoes, or sweet potatoes for extra flavor and nutrients.
- Use stale bread: Day-old or slightly dry bread works best as it absorbs the tofu mixture and helps bind the casserole together.
- Make ahead: Assemble the casserole the night before and refrigerate overnight. Simply bake it in the morning for an easy, stress-free breakfast.
- Make it gluten-free: Use gluten-free bread for a completely gluten-free casserole.
- Add spice: For an extra kick, you can add chili flakes or hot sauce to the tofu mixture.
