Vegan Breakfast Casserole with Tofu, Vegan Sausage, and Veggies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Sauté onions: Heat olive oil in a pot over medium heat. Add chopped onions and cook until they soften and become translucent.
- Cook sausage: Add the chopped vegan sausage to the pot with the onions and sauté until it is lightly browned, enhancing flavor.
- Add garlic: Stir in the crushed garlic and continue sautéing for about 2 minutes until the garlic is fragrant.
- 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.
- 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.
- Transfer to baking dish: Spread the combined filling evenly into the prepared 9×13 inch baking dish, smoothing the top for even baking.
- Add cheese topping: Sprinkle the remaining 1 cup of grated vegan cheese evenly over the surface of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 60 minutes, or until the vegan cheese topping is golden brown and bubbly.
- 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
