Vegan Breakfast Casserole with Tofu, Vegan Sausage, and Veggies Recipe

Introduction

This Vegan Breakfast Casserole is a hearty and flavorful dish perfect for starting your day. Packed with tofu, vegetables, and vegan sausage, it’s a satisfying option for a plant-based morning meal. Baked until golden and bubbly, it’s sure to become a family favorite.

Ingredients

• 28 ounces Firm Tofu (800g, cubed)
• 2 Tablespoons Cornstarch
• 3 Tablespoons Nutritional Yeast
• ½ teaspoon Turmeric
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• ½ teaspoon Salt
• ½ teaspoon Black Salt (Kala Namak)
• 3 Tablespoons Soy Milk (or any non-dairy alternative)
• 2 Tablespoons Olive Oil
• 1 Medium Onion (white, yellow, or brown, chopped)
• 1 pack Vegan Sausage (450g, defrosted and chopped)
• 1 Tablespoon Crushed Garlic
• 2½ Cups Cremini Mushrooms (240g, chopped)
• 3 Cups Baby Spinach (90g, chopped)
• 1 Red Bell Pepper (seeded and sliced)
• 2 Cups Vegan Cheese (grated)
• ¼ Cup Parsley (chopped)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Step 2: In a food processor, combine the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, and black salt. Process until well mixed.
3. Step 3: Add the soy milk or another non-dairy alternative and process again until the mixture is smooth. Set aside.
4. Step 4: Heat olive oil in a pot over medium heat. Add the chopped onions and sauté until softened.
5. Step 5: Add the chopped vegan sausage and cook with the onions until lightly browned.
6. Step 6: Stir in the crushed garlic and sauté for 2 minutes until fragrant.
7. Step 7: Add the cremini mushrooms, baby spinach, and red bell pepper. Cook until just tender, then remove from heat.
8. Step 8: Mix the tofu mixture and 1 cup of the grated vegan cheese into the cooked vegetables until combined.
9. Step 9: Transfer the filling evenly into the prepared baking dish.
10. Step 10: Sprinkle the remaining 1 cup of grated vegan cheese over the top.
11. Step 11: Bake for 60 minutes until the cheese is golden brown and bubbly.
12. Step 12: Garnish with chopped parsley and a sprinkle of black pepper. Serve immediately.

Tips & Variations

• Replace the vegan sausage with diced smoked tofu or tempeh for a different texture and flavor.
• Use kale instead of spinach for a heartier green with extra nutrients.
• For extra creaminess, add a splash of non-dairy cream or cashew cream into the tofu mixture.
• Make it gluten-free by ensuring your vegan sausage and soy milk are free of gluten-containing ingredients.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the oven at 350°F (180°C) for 10-15 minutes or in the microwave until warmed through. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to step 9, cover it, and refrigerate overnight. Add the remaining cheese and bake when ready.

What does black salt (kala namak) do in this recipe?

Black salt has a unique sulfurous flavor that mimics the taste of eggs, enhancing the savory, egg-like quality of the tofu mixture.

Vegan Breakfast Casserole with Tofu, Vegan Sausage, and Veggies Recipe

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★★★★★

4.8 from 132 reviews

This hearty Vegan Breakfast Casserole combines protein-rich tofu with savory vegan sausage, sautéed vegetables, and melty vegan cheese, all baked to golden perfection. It’s a flavorful, nutritious, and satisfying dish perfect for a wholesome breakfast or brunch, catering to vegan diets with a delightful blend of spices and textures.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 9 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu Mixture

• 28 ounces Firm Tofu (800g, cubed)
• 2 Tablespoons Cornstarch
• 3 Tablespoons Nutritional Yeast
• ½ teaspoon Turmeric
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• ½ teaspoon Salt
• ½ teaspoon Black Salt (Kala Namak)
• 3 Tablespoons Soy Milk (or any non-dairy alternative)

Vegetables and Sausage

• 2 Tablespoons Olive Oil
• 1 Medium Onion (White, Yellow or Brown, chopped)
• 1 pack Vegan Sausage (450g, defrosted and chopped)
• 1 Tablespoon Crushed Garlic
• 2½ Cups Cremini Mushrooms (240g, chopped)
• 3 Cups Baby Spinach (90g, chopped)
• 1 Red Bell Pepper (seeded and sliced)

Topping and Garnish

• 2 Cups Vegan Cheese (grated)
• ¼ Cup Parsley (chopped)

Instructions

1. Preheat oven: Preheat the oven to 350°F (180°C) and lightly grease a 9×13 inch baking dish with olive oil to prepare for baking.
2. Prepare tofu mixture: In a food processor, combine the cubed tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, and black salt (kala namak). Process until all ingredients are well mixed.
3. Add soy milk: Pour in the soy milk or your preferred non-dairy alternative into the food processor, then process again until the mixture becomes smooth and creamy. Set aside this tofu base.
4. Sauté onions: Heat olive oil in a pot over medium heat. Add chopped onions and cook until they soften and become translucent.
5. Cook sausage: Add the chopped vegan sausage to the pot with the onions and sauté until it is lightly browned, enhancing flavor.
6. Add garlic: Stir in the crushed garlic and continue sautéing for about 2 minutes until the garlic is fragrant.
7. Cook vegetables: Add the chopped cremini mushrooms, baby spinach, and sliced red bell pepper to the pot. Flash fry the mixture until the vegetables are tender but still slightly crisp (al dente). Remove from heat.
8. Combine tofu mixture and veggies: Pour the tofu mixture and 1 cup of grated vegan cheese into the cooked vegetables and sausage mix. Stir everything together until fully combined.
9. Transfer to baking dish: Spread the combined filling evenly into the prepared 9×13 inch baking dish, smoothing the top for even baking.
10. Add cheese topping: Sprinkle the remaining 1 cup of grated vegan cheese evenly over the surface of the casserole.
11. Bake: Place the casserole in the preheated oven and bake for 60 minutes, or until the vegan cheese topping is golden brown and bubbly.
12. Garnish and serve: Remove the casserole from the oven, sprinkle chopped parsley and black pepper on top, and serve immediately while hot.

Notes

• Black salt (Kala Namak) is important for adding an egg-like flavor to tofu; it can be found in specialty stores or online.
• Feel free to substitute the vegan sausage with your favorite plant-based protein or additional vegetables.
• This casserole can be prepared a day ahead and refrigerated before baking for convenience.
• To store leftovers, keep in an airtight container in the refrigerator for up to 4 days and reheat before serving.
• Ensure the tofu is well-pressed before use for better texture and to avoid excess moisture.

Keywords: Vegan Breakfast Casserole, Tofu Casserole, Plant-Based Breakfast, Vegan Sausage Casserole, Healthy Vegan Breakfast