Vegan Breakfast Casserole
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5.0
3 reviews
Excellent
Vegan Breakfast Casserole
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If you’ve never tried a vegan breakfast casserole, you sure are in for a treat! This dish is a delicious blend of textures and flavors that will fill you up and keep you going all morning.
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Ingredients
For the “egg” mixture with tofu
- 3 cups extra firm tofu
- 1 c water
- 1 tablespoon nutritional yeast
- 1 tablespoon soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
Veggies
- 3 cups spinach chopped
- 1 cup cherry tomatoes halved
- 1 zucchini sliced
- 2 cups mushrooms halved
Additional Ingredients:
- 7 ounces vegan cheese shredded
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a casserole dish.
- In a mixing bowl, crumble the extra firm tofu using your hands or a fork.
- In a separate bowl, whisk together the water, nutritional yeast, soy sauce, onion powder, garlic powder, and salt.
- Pour the tofu (crumbled), water, nutritional yeast, soy sauce, onion powder and garlic powder in a food processor and blend until all the ingredients are well blended and the “egg mixture” reaches a dense liquid form.
- in a large bowl mix the egg mixture and chopped spinach and mix well both ingredients.
- Pour the tofu "egg" mixture into the casserole dish, distributing it evenly.
- Spread the vegetables evenly over the egg and spinach mixture.
- Sprinkle the vegan shredded cheese on top of the casserole.
- Place the casserole dish in the preheated oven and bake for approximately 35 minutes, or until the casserole is set and the cheese is melted and slightly golden.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- Egg mixture. The recipe calls for blending the tofu and other ingredients in a food processor to create a dense liquid "egg mixture." This step helps to achieve a smoother and more uniform texture. If you don't have a food processor, you can still crumble the tofu and mix it with the other ingredients manually, but the texture may be slightly different.
- Vegetables. You can customize the vegetable selection based on your preferences or what you have available. Feel free to add or substitute other vegetables like bell peppers, onions, or broccoli.
- Texture. If you want to achieve a firmer texture, you can add 3 tablespoons of flour to the tofu mixture.
- Seasoning. Adjust the seasoning according to your taste preferences. You can add herbs or spices, such as dried basil, thyme, or paprika to enhance the flavor of the dish.
- Baking. Ensure the casserole is fully set and the cheese is melted and slightly golden before removing it from the oven. Baking times may vary, so keep an eye on the casserole as it cooks.
- Let the casserole cool for a few minutes before serving to allow it to set and make it easier to handle.
- Refrigerating. Once the casserole has cooled down, you can cover the baking dish with some foil or transfer the leftovers to an airtight container. The vegan breakfast casserole will keep well in the refrigerator for about three to four days.
- Reheating. Preheat your oven to about the same temperature as when you baked the casserole initially. Cover the casserole with foil to prevent it from drying out, and reheat for about fifteen minutes, or until it is heated through. If you're reheating a smaller portion, a microwave will work just fine. Remember to always check the temperature before eating.
- Freezing. Let the casserole cool completely, then cut it into individual servings. Wrap each serving tightly in foil or plastic wrap, then place them in airtight freezer bags. The frozen casserole can be kept for up to three months. To reheat, let it thaw overnight in the refrigerator before following the reheating instructions above.
- Thawing: If you've frozen your casserole, it is best to let it thaw in the refrigerator overnight before you plan to eat it. This will help it reheat evenly and maintain its texture.
Nutrition Information
Show Details
Calories
306kcal
(15%)
Carbohydrates
23g
(8%)
Protein
20g
(40%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Sodium
1478mg
(62%)
Potassium
835mg
(24%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
2390IU
(48%)
Vitamin C
25mg
(28%)
Calcium
135mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1478mg | 62% |
| Potassium | 835mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2390IU | 48% |
| Vitamin C | 25mg | 28% |
| Calcium | 135mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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