Vegan Breakfast Recipes Mornings

VEGAN BREAKFAST CASSEROLE

Equipment

EZ Tofu Press

Ingredients

• 1 Tablespooon olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 red bell pepper, chopped
• 1/2 cup mushrooms, (white or brown) sliced
• 1 cup fresh spinach, chopped (or use baby spinach)
• 1 pound extra firm tofu, drained and squeezed to remove excess liquid
• 1/2 teaspoon turmeric
• 2 Tablespoons nutritional yeast
• 1 pinch black salt (Kala Namak), (optional)
• salt and pepper, to taste
• 1/2 cup vegan Cheddar-style cheese, shredded, plus extra for topping (optional)
• 35 frozen tater tots, (or more to fill your casserole dish)
• US Customary – Metric
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Instructions

1. Pre-heat the oven to 350 degrees F.
2. In a large skillet, saute the onion, garlic, and red pepper in the olive oil over medium heat.
3. Once the onions are translucent, add the mushrooms and spinach. Saute until the mushrooms are soft and the spinach is wilted.
4. Crumble the tofu over the vegetables and add the turmeric, nutritional yeast, Kala Namak (if using), and salt and pepper. Stir well to combine.
5. Remove from heat and stir in the 1/2 cup of non-dairy shreds.
6. Arrange the tater tots in a casserole dish. Spread the tofu mixture over the tater tots in an even layer. Top with an extra sprinkle of shreds, if desired.
7. Bake for about 30 minutes, or until heated through.
8. Enjoy as is or serve with ketchup or hot sauce.

Notes

Not a fan of tater tots or looking for a healthier option? You can substitute pre-cooked Roasted Breakfast Potatoes in their place. Bake the casserole until everything is heated through.

If you plan on making this breakfast casserole in advance, it reheats very well. In fact, I like the leftovers even better.

Bake it according to the directions the day before, then cover and refrigerate it.

When you’re ready to eat, reheat the casserole in the oven until heated through. 

In addition, individual servings can be frozen in glass containers for several months. Defrost and reheat in the microwave.