Vegan Breakfast Casserole
User Reviews
5
Vegan Breakfast Casserole
Description
The casserole starts by blending drained extra-firm tofu with water, vegan creamer (or unsweetened plant milk), nutritional yeast, kala namak black salt, onion and garlic powders, turmeric, black pepper, and flour to create a thick, smooth mixture mimicking scrambled eggs. Separately, vegan sausage is browned with red bell pepper and green onion. This cooked mixture and fresh baby spinach are layered over cubed sourdough bread in a baking dish.
The tofu "egg" mixture is poured over to coat the ingredients, and vegan cheese is sprinkled on top before baking at 350°F. The result is a casserole with a firm yet tender texture, combining the seasoned tofu base with meaty sausage pieces, softened bread, and melted cheese. The kala namak gives the dish an eggy flavor characteristic of this salt.
This dish serves as a plant-based brunch centerpiece, offering a warm, protein-rich meal. Variations include swapping the bread for hash browns for a gluten-free version or making it oil-free by using homemade seitan sausage and dairy-free cheese alternatives. It can be assembled in advance and baked later, or made ahead and stored refrigerated for several days or frozen for longer.
Reheating is best done in the microwave for leftover portions. Attention to tofu draining and seasoning ensures the best texture and flavor.
Ingredients
For the "egg" mixture:
- 2 (14 oz) packages tofu extra firm, drained
- 1 cup water
- ½ cup vegan creamer such as Nut Pods original or plain soy milk, unsweetened/unflavored or vegan milk
- ⅓ cup nutritional yeast
- 2 teaspoons kala namak salt Indian black salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon Turmeric ground
- ¼ teaspoon black pepper freshly ground
- 3 tablespoons flour such as all-purpose, a GF blend, rice, or whole wheat
Other ingredients:
- 10 ounces sourdough bread about half of a boule, cut or torn into large bite-size pieces
- 4 ervings vegan sausage choose any flavor you'd like in the casserole (Italian, spicy, breakfast sausage, etc, chopped and/or crumbled
- 1 large red bell pepper seeded and chopped
- ½ cup green onion chopped
- 3 ounces spinach fresh baby
- 7 ounces vegan cheese I used Chao Original; Tip: if the shreds are long, chop to help with melting, mild, shredded, such as mozzarella or cheddar
Instructions
- Preheat the oven to 350°F and lightly oil a 13 x 9-inch baking dish.
- In a blender combine all of the tofu "egg" ingredients EXCEPT flour. Slowly increase speed, and blend until smooth. The mixture will be very thick; stop to stir as needed. Taste for seasoning. Add the flour and blend again for a few seconds to incorporate. Set aside.
- Preheat a saute pan over medium heat, and cook the sausage for about 2 minutes or until starting to brown. Add the bell pepper and green onion and cook for another 1 to 2 minutes.
- Refer to step-by-step photos above if needed. Arrange bread in a single layer in the casserole dish, followed by spinach and the sausage mixture. Sprinkle with a handful of cheese, if desired.
- Pour the tofu mixture on top, using a spoon or spatula to remove as much as possible from the blender. Carefully stir to incorporate the ingredients and coat everything with tofu. If there's any messy tofu "egg" on the sides of the dish, wipe it off so it won't burn during baking.
- Bake uncovered for 30 minutes. Sprinkle the remaining cheese on top, cover tightly with foil (careful—it's hot!), and bake for another 25 to 30 minutes or until the cheese is melted and the center of the casserole is hot.
- Let the covered dish rest for 10 minutes. This gives the cheese more time to melt and helps the casserole set before slicing. Serve hot.
Notes
- For an oil-free version, substitute store-bought vegan sausage with homemade seitan sausage, seasoned beans, or tempeh bacon.
- Replace store-bought vegan cheese with homemade vegan mozzarella for a dairy-free option.
- Make the casserole gluten-free by using sturdy gluten-free bread or swapping bread with thawed frozen hash browns, and use gluten-free flour blends.
- Assemble the casserole the night before baking; add 5–10 minutes to baking time if baking from cold.
- Store leftovers refrigerated for up to 5 days; reheat in microwave. Freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 645mg | 27% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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