Go Back
Vegan Breakfast Casserole

Vegan Breakfast Casserole Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.