Make it feel like Christmas morning every day with this easy, vegan breakfast casserole (with tofu and hash browns)!
Don’t be fooled, this may look like a regular egg casserole but it doesn’t contain any egg, meat, or cheese (and still tastes delicious). The egg-like taste and look come from tofu, chickpea flour, turmeric, and black salt. Add in fresh veggies and it all comes together to make the perfect breakfast casserole!
I love a good hearty breakfast casserole that can be eaten all week. When you have kids running around and not much time on your hands, it’s so reassuring that a healthy breakfast awaits your family without you having to put any extra work in.
I won’t lie and say breakfast is my favorite meal of the day… But easy casserole recipes like this one make it a lot better. Usually, I’d grab a banana or toast during the morning, but this is such a great way to enjoy a complete meal with minimal work (as long as you can push ‘1 minute’ on a microwave).
The great thing about this easy breakfast casserole recipe is that it can even be made ahead and saved for just the right time. Simply store it in the fridge or freezer and pull it out to bake on a busy morning or for a leisurely weekend breakfast.
What You’ll Need For This Recipe
9×13” Baking tray
For The Tofu Mix:
Silken tofu – Silken tofu is usually in the pantry aisle and not in the fridge aisle like other tofu. You can use soft regular tofu if you can’t find silken, just add 2 Tbsp of dairy-free milk to make it creamier when blending.
Nutritional yeast – You know nutritional yeast, a vegan’s favorite food group. I use this one here.
Chickpea flour – Or garbanzo bean flour (same thing).
Black salt – This gives the casserole that “eggy” taste. I use this black salt here.
Sea salt and black pepper
Veggies (feel free to make it your own with different vegetables):
Frozen hash browns – Look for the kind that just has hash browns and maybe salt in the ingredients list.
Red bell pepper – You can sub this for orange bell pepper if you’d prefer.
Yellow onion – Any kind of onion will do (red onion or sweet onion).
Mushrooms – Any kind of mushroom will work (I used portobello). Just be sure to squeeze excess moisture out.
Zucchini – Once you cut the zucchini, be sure to squeeze any excess moisture out with a paper towel.
Fresh or frozen spinach – If using frozen spinach, simply microwave in 30-second increments while squeezing excess moisture out in-between. Once the spinach is thawed and fairly dry, you’re ready to add it to the recipe.
How To Make This Easy, Vegan Breakfast Casserole (With Tofu And Hash Browns)
This vegan tofu casserole is fairly easy to make and is ready in less than 50 minutes! You can even make it ahead and bake it later. Check out the recipe video and step-by-step instructions below.
First, preheat the oven to 375F and line or spray a 13 x 9” baking tray.
Add the tofu, nutritional yeast, chickpea flour, turmeric, black salt, salt, and pepper to a high-speed blender or food processor. Blend for about 45-60 seconds until the mixture is creamy.
Add the hash browns across the base of the baking tray and the other veggies listed.
Use a spatula to transfer the blended mixture into the baking tray, then mix/incorporate well, making sure to evenly distribute the veggies and smooth out the top.
Cover and bake in the middle rack of the oven for 45 minutes, then remove the cover and bake for another 10-15 minutes, or until the top is evenly browned and firm.
Let sit for 10-15 minutes, then serve this easy vegan breakfast bake with your choice of toppings!
Vegan Breakfast Casserole Recipe With Tofu And Hash Browns
For the Tofu Mix
- 2 16- ounce blocks silken tofu I use Nasoya
- 2/3 cup nutritional yeast
- 1/3 cup chickpea flour
- 2 cloves garlic minced
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon black salt
- Sea salt and black pepper to taste
- 3 cups frozen hash browns no need to thaw
- 1/2 red bell pepper diced
- 1/2 yellow onion diced
- 2/3 cup mushrooms diced (I used portobello)
- 1 zucchini diced and squeezed of excess water
- 1 cup fresh or 2/3 cup frozen spinach thawed and squeezed
- Preheat the oven to 350F and line or spray a 9×9” baking tray.
- Add the tofu, nutritional yeast, chickpea flour, turmeric, salt, and pepper to a high-speed blender or food processor. Blend for about 45-60 seconds until the mixture is creamy.
- Evenly sprinkle the hash browns across the base of the baking tray along with whatever other vegetables you are using. Use a spatula to transfer the blended mixture into the baking tray, then mix/incorporate well, making sure to evenly distribute the veggies and smooth out the top.
- Cover and bake in the middle rack of the oven for 45 minutes, then remove cover and bake another 10-15 minutes, or until the top is evenly browned and firm.
- Let sit for 10-15 minutes, then slice and serve!
- Leftovers will keep in the fridge for up to 7 days.
Toppings are a must for this one! Utilize salsa, sour cream, sriracha, cilantro, and/or whatever else you’d like.
How thick should the tofu mixture be?
The mixture should be thick, yet creamy. You should be able to pour it out of the food processor while using a spatula to scrape the sides.
Can I pre-make this casserole and bake it later?
Yes, you can make this casserole ahead of time and save it in the fridge or freezer until you’re ready to bake (make sure to cook within 1-2 days if in the fridge and within 3 months if saved in the freezer)! This will even enhance the flavors of the dish.
To ensure even baking, allow at least 24 hours for a frozen casserole to fully defrost in the fridge.
Can I freeze this after baking?
You can freeze this casserole after you bake it as well. Simply let it fully cool and place it in an airtight container, then freeze. When ready to eat, bake at 350 F for only about 20 minutes (until it’s warmed all the way through the dish).
Can I add meat and cheese?
Yep. If you’re not vegan, feel free to add meat and cheese if you’d like. Or if you are vegan, feel free to use vegan meat and cheese substitutes. Simply add the meat in with the veggies before pouring the mixture over the top and sprinkle the cheese on top.
What To Serve With A Breakfast Casserole
Complete this delicious meal by adding other elements to your plate. Whether you’re serving this vegan breakfast casserole for the holiday season or just feeding your family a satisfying and fulfilling breakfast, you can’t go wrong with whatever you decide to serve the casserole with. For instance, you could add:
– Cooked or raw veggies
– Pancakes or waffles
Toppings To Add To A Hash Brown Casserole
I enjoy this easy, vegan breakfast casserole with literally all the toppings. Some of my favorites include:
– Fresh salsa
– Nuts or seeds
– Vegan cheese or nacho cheese sauce
More Plant-Based Breakfast Recipes
Start your day with a filling yet healthy plant-based breakfast like some shown below…
The BEST Vegan Rice Paper Bacon
This chewy yet crispy Vegan Rice Paper Bacon is made completely out of rice paper and seasonings! Can you believe it? Even your family will have a hard time believing this bacon isn’t “real”!
Gluten-Free, Refreshing Lemon Pancakes
Fluffy and delicious with a hint of refreshing lemon, these vegan Lemon Pancakes are the perfect breakfast food. Serve with a drizzle of pure maple syrup and a fresh cup of coffee.
Easy, Vegan Tofu Scramble
This Easy, Vegan Tofu Scramble is loaded with nutrients and is sure to satisfy your savory breakfast cravings. Serve with avocado, salsa, and toast for a well-rounded morning meal.
Do you love a good plant-based breakfast recipe? Be sure to share this recipe with friends and check back for more “Planted” recipes!