Vegan Breakfast Casserole
This protein-packed vegan breakfast casserole combines hearty vegetables, savory plant-based proteins, and a unique blend of herbs to create a satisfying morning dish that even omnivores won't miss the eggs. Perfect for weekend brunches, meal prep, or feeding a hungry family!
Equipment
- 9x13-inch Baking Dish
- Food Processor
- Large Skillet
- Aluminum Foil
- Tofu Press
Ingredients
Tofu Egg Mixture
- 2 blocks firm tofu 14 oz each, drained and pressed
- 1/4 cup nutritional yeast
- 3 tablespoons chickpea flour
- 2 tablespoons tahini
- 1/4 cup unsweetened plant milk almond, oat, or soy work best
- 1 teaspoon turmeric powder for color and anti-inflammatory benefits
- 1 teaspoon black salt (kala namak) for that classic "eggy" flavor
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Vegetable Mixture
- 1 medium onion diced
- 1 red bell pepper chopped
- 1 cup mushrooms sliced
- 3 cloves garlic minced
- 2 cups fresh spinach roughly chopped
- 1 cup vegan breakfast sausage crumbled (optional, or substitute with tempeh bacon)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 tablespoon fresh chopped parsley
- salt and pepper to taste
Base and Topping
- 4 cups sourdough bread cubed (day-old works best, or substitute with gluten-free bread)
- 3/4 cup vegan shredded cheese a mix of mozzarella and cheddar styles
- 1 tablespoon vegan butter for greasing the dish
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 9x13-inch baking dish with vegan butter, ensuring all corners are coated.
- In a food processor, combine the pressed tofu, nutritional yeast, chickpea flour, tahini, plant milk, turmeric, black salt, black pepper, and olive oil. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. The texture should resemble beaten eggs—add an additional tablespoon of plant milk if it seems too dry.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the bell pepper and mushrooms, cooking for another 5 minutes until they begin to soften.
- Add the garlic, thyme, and smoked paprika, stirring constantly for 30 seconds until fragrant. Fold in the spinach and cook just until wilted, about 1-2 minutes. If using vegan sausage or tempeh bacon, add it now and cook for 2 more minutes to integrate the flavors.
- Spread the cubed bread evenly across the bottom of your greased baking dish. Pour the vegetable mixture over the bread, distributing it evenly.
- Carefully pour the tofu "egg" mixture over everything, ensuring it seeps into all spaces between the bread cubes. Gently press down with a spatula to help the liquid penetrate. Top with the vegan shredded cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes until the top is golden brown and slightly crispy.
- Let the casserole rest for 10 minutes before serving to allow the flavors to meld and the texture to set completely.
Notes
- The center should be set but still have a slight jiggle when you remove it from the oven—it will firm up more as it cools.
- For smaller households, you can easily halve this recipe and use an 8x8-inch dish instead.
- For make-ahead option: Prepare all components up to 24 hours in advance and assemble just before baking, or fully assemble the night before, refrigerate covered, and bake in the morning (add 5-10 minutes to the covered baking time).
- Black salt (kala namak) is crucial for achieving an authentic egg flavor.
- For smaller households, you can easily halve this recipe and use an 8x8-inch dish instead.
- For make-ahead option: Prepare all components up to 24 hours in advance and assemble just before baking, or fully assemble the night before, refrigerate covered, and bake in the morning (add 5-10 minutes to the covered baking time).
- Black salt (kala namak) is crucial for achieving an authentic egg flavor.
Nutrition
Calories: 285kcalCarbohydrates: 26gProtein: 18gFat: 14gSodium: 420mgFiber: 5gCalcium: 150mgIron: 4mg
Tried this recipe?Let us know how it was!