Easy Vegan Tofu Breakfast Casserole Recipe w/potato

Fall in love with this simple, healthy, and delicious vegan tofu casserole. The hands-on time to prepare it is low, but the dish will impress vegans and non-vegans alike!

Ingredients

2 potatoes
1 red bell pepper 
1 yellow onion (red onion works great too)
3 garlic cloves
1/2 cup mushrooms
2 cups broccoli
1 cup fresh spinach
1 tbsp olive oil
2 blocks (32 oz) of silken tofu
1/4 cup corn starch
2/3 cup nutritional yeast
1 tsp ground turmeric
1/2 tsp paprika
1 tsp salt
black pepper to taste (I do about 5-10 turns on the grinder)
Optional: green onion or other fresh herbs for topping

Why You’ll Love It

This vegan breakfast casserole recipe is healthy and delicious, and no one will miss the animal products! The great thing about this casserole is that you can add it to your meal prep rotation. Prepare the dish in advance, keep it in an airtight container for up to 5 days, and then just pop it in the oven when you’re ready to eat it. It’s great for busy mornings, brunch, or holidays, such as Christmas morning. Just prep it the night before, and you’ll have a wonderful breakfast ready to go the next day without any time spent in the kitchen! Double or even triple the recipe if you are entertaining a large group. Holiday breakfasts just got super easy!

How to Prepare

Preheat your oven to 350° F and prepare your casserole dish.

Put a medium-sized pot of water on the stove and bring to a boil on high heat. 

While the water is warming, wash and dice your potatoes. (I don’t peel them!) Add them to the boiling water and cook on medium-high heat until they are tender and can easily be pierced with a knife, about 10 minutes. 

While your potatoes are cooking, dice your bell pepper, and onion, mince the 3 garlic cloves, slice the 1/2 cup of mushrooms and cut the broccoli into florets (that’s a fancy way of saying “into smaller pieces”).

On medium heat, warm 1 tbsp of olive oil in a large skillet and then sauté your onion, garlic, and veggies for about 8 minutes – hold off on the spinach and add that at the very end, once the other veggies have slightly browned. Cook with the spinach for about 2 minutes, until the leaves have wilted. *(See notes for a potential shortcut.)

Prepare your tofu mixture. Pierce the tofu package and quickly drain any excess liquid into the sink. Add your silken tofu into a blender. Also add 1/4 cup corn starch, 2/3 cup nutritional yeast, 1 tsp ground turmeric, 1/2 tsp paprika, 1 tsp salt and pepper (5 grinds or what you prefer), and blend until it is nice and smooth. 

Prepare your baking tray if needed by either adding oil to it or lining it with parchment paper. Evenly spread your veggies into the baking dish. Then add the tofu mixture and stir it if it doesn’t look evenly distributed. 

Bake in the bottom rack of the oven for 40-50 minutes. The center of your dish should be set and the top of your casserole looking slightly browned.

Let cool for 5 minutes before cutting into slices and serving warm. Add toppings if desired. 

How to Serve

Serve this vegan breakfast casserole warm. It’s a filling and delicious meal on its own, but you can also serve it with a slice of fresh bread and a cup of coffee. Some people like a little spice to their egg dish, so you can add hot sauce. Toppings, such as avocado slices, diced green onions, fresh dill or parsley can also be a delightful addition.

How to Store

Let any leftover casserole cool completely. Store in an airtight container and keep in the fridge for up to 5 days. 

If you are meal prepping, then you can do all of the above steps up until baking. Store it in an airtight, oven safe dish and then bake once you are ready to eat it. You can keep it in the fridge for up to 5 days this way, or you can freeze it for up to 3 months. (But if you keep it in the fridge for 5 days before baking, then you should consume it within 1-3 days.)

Other Recipes You Might Enjoy

Looking to have a simple breakfast all ready when you wake up? Try this Easy 3-Ingredient Vegan Chia Pudding Recipe or this Authentic Swiss Muesli. Both of these recipes are incredibly easy and produce super healthy breakfast options! Very similar to this casserole is this vegan tofu frittata. Delicious, airy and healthy!

Q&A

What Substitutions Can I make?

Possibly the best part about casserole dishes is that you can be very flexible with the ingredients! Many recipes use frozen hash browns or tater tots instead of fresh potatoes. (I try to stick to fresh ingredients, which is why I opt to cook my potatoes instead.) You can try using a different leafy green instead of spinach. While I like the look of red bell peppers, yellow and orange would definitely work too. They just tend to get visually lost in the tofu mixture. If you don’t have fresh garlic, you can use garlic powder instead. I’d recommend you use about 1/8 of a tsp of garlic powder for each clove you are substituting. If you were hoping for more of a meaty taste to your casserole, then you can add a vegan sausage to your dish along with the veggies. Do you have some other veggies, like green beans, and not all of the ones listed in this recipe? That’s probably okay! Make it your own and comment below to let me know what creation you came up with!

Can I substitute firm tofu for silken tofu?

Yes, if you are in a pinch, you can use firm tofu for this vegan casserole. I do think that the silken tofu works best and allows for the dish to become as nice and airy as it can. But using firm tofu won’t ruin the dish. I’m a big believer in using what you already have, instead of running to the store to buy more, risking the other ingredients going bad on you! I haven’t tried using extra firm tofu, but I imagine it will just turn into a more dense casserole and might have more of a tofu scramble consistency. You could play around with adding a bit more plant milk to the blender to thin it out a little if you do find yourself using extra-firm tofu. 

Can I make this casserole if I don’t have a blender?

Yes, you can still make this recipe if you don’t have a high-speed blender or food processor. The one caveat is, though, that you do need to use silken tofu. Given how soft silken tofu is, I think you can do a pretty good job of making the tofu mixture by hand. If you are using a firmer tofu, then your casserole will still come out tasting good, but it will have more of a tofu scramble consistency to it. And that’s fine too!

How Can I make a “meaty” vegan casserole?

If you are looking to recreate a loaded casserole dish, but without the actual meat, then vegan breakfast sausage or vegan bacon are great and easy ingredients to add in order to accomplish that meaty flavor. Having been off meat for quite a few years myself, I don’t usually like the vegan meats. But if you do enjoy the meat taste, then by all means, add them in! Simply add the vegan meat to the casserole dish when you go to add the veggies and the tofu filling. It’s that easy!

Is there a make-ahead option for this casserole?

Yes, this casserole is a great meal prep option! This is basically a make-ahead breakfast casserole because you can prepare the whole thing up until it goes into the oven. Store in an airtight container in the fridge for up to 5 days, and then bake when you’re ready to eat it. It’s a really great breakfast option for mornings during which you wouldn’t have time for hands-on cooking. Check out the Other Recipes You Might Like section for other, even easier breakfast recipes. 

Is there cheese in this casserole?

Nope, this vegan tofu casserole doesn’t have cheese, not even vegan dairy-free cheese. You certainly can add something like vegan cheddar cheese during the same step when you are adding your vegetables to the casserole dish. But I tested it and found it made absolutely no difference to the dish. Personally, I’d rather do without the vegan cheese, as that tends to be both pricey and processed – not to mention it adds calories to the dish. However, the dish DOES seem somewhat cheesy thanks to the silken tofu and nutritional yeast mix. 

Can My Kid Help Me Bake?

Yes, your child can help you make this eggless breakfast casserole! You might be surprised at how much and how early kids already want to be involved in the kitchen! My almost 2.5 year old daughter has a crinkly knife and some plastic knives that she can use to cut the pepper, tomato, and mushroom to little bits. It’s definitely a learning process and at this point, I stop all I’m doing to watch and help her practice cutting. But it’s such an important task to learn that it’s worth the extra time and mess! A learning tower comes in super handy for this kind of activity. Obviously, the older your child is, the more they can help. Happy cooking!

Notes

*Don’t even have time for this simple vegan tofu casserole recipe? It can be made even easier! Use frozen vegan tater tots or hash browns instead of the potatoes and add them to the dish still frozen. If you’re really short on time, then don’t even precook your veggies. Yup, it’s true! Just add your raw veggies into the casserole dish, combine with the tofu egg mixture, and bake. (The only exception is the potatoes. No raw potatoes!) You’ll want to bake this more like 50-60 minutes. The veggies will still be on the crispier side. But I think that’s perfectly okay! A little crunch never hurt anyone. The taste of the dish is just as good, and you will have created a from scratch dish in VERY minimal hands-on time.

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