Hearty Vegan Breakfast Casserole with Cheesy Tofu Scramble

This vegan breakfast casserole turns a block of tofu and a few pantry staples into a cheesy, satisfying bake you can prep the night before and slide into the oven when you need it.

Full of sautéed vegetables, torn bread cubes, and a savory tofu mixture, it bakes up with crisp edges and a tender middle. It’s the kind of dish that holds up for a holiday brunch or a quick weekday breakfast, and it reheats just as well the next day.

Why This Casserole Works

The tofu scramble brings a soft, almost eggy texture without any dairy. Nutritional yeast and a pinch of black salt give it that savory, breakfasty depth, while the vegetables keep each bite interesting.

Day-old bread soaks up the tomato and plant milk mixture as it bakes, so you get a casserole that is creamy inside and golden on top. It doesn’t fall apart when you serve it, and the leftovers never turn dry.

Ingredients

• 14 oz block firm tofu, drained and gently pressed: creates the eggy base; extra-firm works too, just press a little longer
• 1 cup unsweetened plant milk: oat or soy milk give the creamiest result
• ⅓ cup nutritional yeast: adds a cheesy, nutty flavor
• 1 tsp ground turmeric: for color and a subtle warmth
• ½ tsp kala namak (black salt): gives that eggy, sulfuric note; use regular salt if you don’t have it, but the flavor will differ
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp fine sea salt, plus more for sautéing
• ¼ tsp black pepper
• 2 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and diced
• 8 oz cremini mushrooms, sliced
• 3 cups roughly chopped fresh spinach
• 1 cup shredded vegan cheddar cheese
• 8 cups cubed day-old bread (about 1 lb / 450 g, sturdy white or sourdough)
• 1 large tomato, diced (about 1 cup)

Variations / Substitutions

• Gluten-free: swap the bread for a sturdy gluten-free loaf; look for one with a bit of chew so it holds up in the bake
• Vegetable swaps: diced zucchini, chopped asparagus, or roasted red peppers work well in place of the mushrooms or bell pepper
• Add some heat: stir 1 to 2 minced jalapeños into the sauté, or sprinkle red pepper flakes over the top before baking
• Nut-free cheese: use a store-bought soy-free or oat-based shred, or leave the cheese out entirely and double the nutritional yeast
• Protein boost: fold 1 cup of cooked, crumbled vegan sausage into the casserole layers

For another vegan brunch favorite, try Vegan Banana Oat Pancakes.

How to Make Vegan Breakfast Casserole

Step 1: Sauté the Vegetables

Heat the oven to 375°F (190°C) and rub a 9×13-inch baking dish with 1 tbsp of the olive oil. Warm the remaining 1 tbsp oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook for about 5 minutes, stirring once or twice, until they soften and just start to pick up color at the edges. Toss in the sliced mushrooms and cook another 4 to 5 minutes, until they release their liquid and the pan looks dry again.

The kitchen will fill with that warm, savory smell that tells you the vegetables are ready. Slide in the chopped spinach and stir just until it wilts, about 1 minute. Pull the pan off the heat and let the vegetables cool slightly while you tackle the tofu.

Step 2: Make the Tofu Scramble

In a large bowl, break the pressed tofu into rough crumbles with your hands, leaving some pieces the size of a chickpea. Pour in the 1 cup plant milk, the ⅓ cup nutritional yeast, 1 tsp turmeric, ½ tsp black salt (or regular salt), garlic powder, onion powder, ½ tsp fine sea salt, and the black pepper. Stir everything together until the mixture is evenly yellow and no dry powder pockets remain.

The scramble will look loose and a little soupy, which is exactly what you want. That extra liquid soaks into the bread later and keeps the casserole from drying out.

Step 3: Assemble the Casserole

Fold the green, red, and white pepper mixture into the tofu bowl along with the diced tomato. Scatter the 8 cups of bread cubes across the oiled baking dish, then pour the tofu and vegetable mixture over the bread. Use a spoon to gently toss and press everything so the bread is fully coated and the vegetables are distributed. Sprinkle the 1 cup of shredded vegan cheddar evenly over the top.

At this stage the casserole looks uneven and wet, but the bread will drink up all that liquid while it bakes. If you are making this ahead, cover the dish tightly and refrigerate it for up to 12 hours now, then bake directly from the fridge adding 5 to 7 extra minutes.

Step 4: Bake the Casserole

Slide the dish into the preheated oven and bake for 35 to 40 minutes. You will know it is done when the top is deep golden in spots and the edges are pulling away from the dish just a little. A knife inserted in the center should come out with only a few moist crumbs.

Let the casserole sit on the counter for 10 minutes before you cut into it. Those 10 minutes let the center finish setting so you get clean squares that hold their shape.

Step 5: Cut and Serve

Run a knife around the edge of the dish, then slice the casserole into 6 large squares. Use a wide spatula to lift each piece onto plates, giving them a gentle nudge if any corners stick. Serve right away while the top is still crisp and the inside is steamy, with a spoonful of salsa or a handful of fresh cilantro if you like.

Tips for the Best Breakfast Casserole

• Use truly day-old bread: fresh, soft bread can turn mushy. If all you have is fresh, cut it into cubes and leave them on a sheet pan overnight to dry out.
• Let it rest before slicing: those 10 minutes off the heat are what turn a slightly wobbly center into a sliceable casserole. Skipping this step leads to pieces that slump on the plate.
• Press the tofu, but don’t overdo it: you want to remove excess water, not turn the block into a dry sponge. A gentle 10-minute press between paper towels is plenty.
• Double the recipe for a crowd: use a deep 9×13 dish and increase the bake time to 45 to 50 minutes. The nutrition panel works for the standard batch.

Bake time will shift if you use a different size dish:

Storing Leftovers

• Refrigerate: Cool the casserole completely, then cover the dish or transfer squares to an airtight container. It keeps well for up to 5 days.
• Reheating: A quick zap in the microwave works, but the oven gives back those crisp edges. Warm at 350°F (175°C) for 10 to 12 minutes.
• Freezing: Wrap individual portions tightly in foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

What to Serve with This Casserole

A bright, crunchy side balances the soft texture of the casserole. Fresh fruit salad with orange segments and mint is my go-to for brunch, while a simple arugula salad dressed with lemon works well for a lighter dinner. For something heartier, a spoonful of creamy avocado or a drizzle of chipotle mayo ties the southwestern notes together.

Frequently Asked Questions

Can I make this casserole gluten-free?

Yes. Use a sturdy gluten-free bread that has a decent crumb. Avoid anything too airy or it will disintegrate into mush.

Can I prep it the night before?

Absolutely. Assemble the whole thing, cover, and refrigerate for up to 12 hours. Bake straight from the fridge, adding about 5 to 7 minutes to the bake time.

Why did my casserole come out soggy?

Two likely reasons: underbaking, or using fresh, soft bread. Make sure the top is deeply golden and the edges are pulling away, and always start with day-old bread.

Can I freeze leftovers?

Yes, the baked casserole freezes well. Wrap individual squares tightly and freeze for up to 2 months. Thaw in the fridge overnight, then reheat in the oven.

Where do I find black salt?

Kala namak is sold in Indian grocery stores and online. It’s what gives the tofu that egg-like aroma. Regular salt will work, but you’ll miss that distinct breakfasty note.

Vegan Breakfast Casserole Recipe

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 340

Ingredients Method Notes

Ingredients

  

• 14 oz block firm tofu, drained and gently pressed
• 1 cup unsweetened plant milk
• ⅓ cup nutritional yeast
• 1 tsp ground turmeric
• ½ tsp kala namak (black salt) or ½ tsp fine sea salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp fine sea salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and diced
• 8 oz cremini mushrooms, sliced
• 3 cups roughly chopped fresh spinach
• 1 cup shredded vegan cheddar cheese
• 8 cups cubed day-old bread (about 1 lb)
• 1 large tomato, diced

Method

 

1. Heat oven to 375°F (190°C). Oil a 9×13-inch baking dish with 1 tbsp olive oil. Sauté onion and bell pepper in the remaining oil over medium heat for 5 minutes. Add mushrooms and cook 4 to 5 minutes more, then wilt in the spinach.
2. In a large bowl, crumble the pressed tofu. Stir in plant milk, nutritional yeast, turmeric, black salt, garlic powder, onion powder, sea salt, and black pepper until uniform.
3. Fold the sautéed vegetables and diced tomato into the tofu mixture. Spread bread cubes in the baking dish, pour the mixture over the top, press gently to coat, and sprinkle with vegan cheddar.
4. Bake for 35 to 40 minutes until deep golden on top and the edges pull away from the dish. Let rest for 10 minutes.
5. Slice into 6 squares and serve warm.

Notes

Letting the casserole rest for 10 minutes after it comes out of the oven is not optional. That pause lets the center finish setting so the squares hold their shape. If you bake straight from the fridge, add 5 to 7 minutes to the bake time.