Tofu Breakfast Casserole with Tater Tots Recipe
This Tofu Breakfast Casserole with Tater Tots is a hearty and flavorful vegan dish perfect for a wholesome morning meal. Packed with sautéed vegetables, seasoned crumbled tofu, and topped with crispy tater tots and melty vegan cheese, it’s both comforting and nutritious. Baked to perfection, this casserole is easy to prepare and serves six, making it ideal for family breakfasts or brunch gatherings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion (diced)
- 1 clove garlic (minced)
- 1 red bell pepper (chopped)
- ½ cup mushrooms (white or brown, sliced)
- 1 cup fresh spinach (chopped or baby spinach)
Main Ingredients
- 1 pound extra firm tofu (drained and squeezed to remove excess liquid)
- 35 frozen tater tots (or more to fill your casserole dish)
Seasonings and Add-ins
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon turmeric
- 2 Tablespoons nutritional yeast
- 1 pinch black salt (Kala Namak) (optional)
- Salt and pepper to taste
- ½ cup vegan Cheddar-style cheese (shredded, plus extra for topping, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it’s at the correct temperature when your casserole is ready to bake.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and chopped red bell pepper. Cook until the onions become translucent, about 3-5 minutes, stirring occasionally to prevent burning.
- Add Mushrooms and Spinach: Add the sliced mushrooms and chopped spinach to the skillet. Continue to sauté until the mushrooms soften and the spinach wilts, approximately 4-5 minutes.
- Prepare Tofu Mixture: Crumble the drained and pressed tofu over the vegetable mixture in the skillet. Sprinkle in the turmeric, nutritional yeast, black salt (Kala Namak) if using, and salt and pepper to taste. Stir thoroughly to combine all ingredients evenly and cook for another 2 minutes to let the flavors meld.
- Add Vegan Cheese: Remove the skillet from the heat and stir in ½ cup of shredded vegan Cheddar-style cheese into the tofu and vegetable mixture for a creamy texture.
- Assemble Casserole: In a 3-quart (approximately 9 x 13 inch) casserole dish, spread out the frozen tater tots in an even layer. Spoon the tofu mixture evenly over the top of the tater tots. Optionally, sprinkle extra vegan cheese on top for a cheesy crust.
- Bake: Place the casserole dish in the preheated oven and bake for about 30 minutes, or until the casserole is heated through and the tater tots are crispy and golden.
- Serve and Enjoy: Remove from the oven and let cool slightly. Serve warm as is or with ketchup or hot sauce according to your preference.
Notes
- For best texture, be sure to press the tofu to remove as much liquid as possible before crumbling.
- Black salt (Kala Namak) adds an egg-like flavor but can be omitted if unavailable.
- You can customize the vegetables based on what you have on hand; zucchini or kale would be great additions.
- If you prefer a gluten-free option, check that your tater tots and vegan cheese are certified gluten-free.
- This casserole reheats well and makes great leftovers for breakfast or a quick meal.
Keywords: tofu casserole, vegan breakfast, tater tots, breakfast casserole, plant-based, vegan tofu recipe, easy vegan casserole
