Vegan Breakfast Casserole
This Vegan Breakfast Casserole is a hearty and nutritious dish that's perfect for a plant-based breakfast or brunch. Made with tofu, vegetables, and bread, it's packed with flavor and protein, making it an ideal meal to start your day or prep ahead for busy mornings. With customizable ingredients and easy-to-follow steps, this casserole will quickly become a favorite in your meal rotation.
Equipment
- 1 large skillet for sautéing vegetables
- 1 Baking Dish (approximately 9x13 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 9x13-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.