Vegan Breakfast Casserole
Wake up to the ultimate comfort food with this hearty Vegan Breakfast Casserole! Packed with protein-rich tofu, vibrant veggies like spinach, bell peppers, and mushrooms, and hearty cubes of sourdough bread, this casserole is a plant-based twist on a breakfast classic. A creamy, spiced tofu mixture—infused with nutritional yeast, turmeric, and smoked paprika—brings all the flavors together, while an optional topping of melty vegan cheese adds an indulgent touch. Perfect for feeding a crowd, this dish is easy to prepare ahead of time and bakes to perfection in just 40 minutes. Whether you're hosting brunch or meal-prepping for the week, this satisfying casserole is your new go-to for a wholesome, flavorful, and completely vegan breakfast.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 1.5 cups unsweetened plant-based milk (e.g., almond milk, soy milk)
- 4 tbsp nutritional yeast
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 cups spinach, chopped
- 1 cup white or cremini mushrooms, diced
- 4 cups stale bread, cubed (use a hearty bread such as sourdough or whole grain)
- 1 cup vegan shredded cheese (optional)
- 2 tbsp fresh parsley, chopped (for garnish, optional)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with a bit of olive oil.
In a blender or food processor, crumble the tofu into chunks and add the plant-based milk, nutritional yeast, turmeric, garlic powder, onion powder, smoked paprika, salt, and black pepper. Blend until smooth and creamy. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes until softened.
Add the mushrooms to the skillet and sauté for another 3-4 minutes, until they release their moisture.
Stir in the chopped spinach and cook for 1-2 minutes, until wilted. Remove the skillet from the heat.
In a large mixing bowl, combine the cubed bread with the cooked vegetable mixture. Toss to distribute the veggies evenly among the bread.
Pour the tofu mixture over the bread and vegetable mixture, ensuring all the bread is coated. Gently mix until everything is evenly combined.
Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
If using, sprinkle the vegan shredded cheese over the top.
Bake in the preheated oven for 35-40 minutes, until the casserole is golden brown on top and heated through.
Remove from the oven and let sit for 5 minutes before serving. Garnish with chopped fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7361 mg | 320% | |
| Total Carbohydrate | 402.8 g | 146% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 36.5 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 3155 mg | 243% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 3621 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
