Vegan Breakfast Casserole

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5 from 63 votes

This Vegan Breakfast Casserole substitutes tofu for eggs and layers it with sourdough bread, vegan sausage, sautéed vegetables, spinach, and vegan cheese for a savory, satisfying baked dish. The seasoned tofu mixture provides a rich, egg-like base with flavors from kala namak salt and nutritional yeast. Paired with tenders bread chunks and veggies, it forms a hearty casserole suitable for a vegan brunch.

Prep Time

25 mins

Cook Time

1 hr

Total Time

1 hr 25 mins

Servings: 12 servings

Calories: 290 kcal

Course: Breakfast, Brunch

Cuisine: American

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

Cup of Yum

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

Calories 290kcal (15%) Carbohydrates 22g (7%) Protein 21g (42%) Fat 13g (20%) Cholesterol 0mg (0%) Sodium 645mg (27%) Fiber 4g (16%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 290

% 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.