One of my most favorite meals of the day is breakfast. Not only is it the most important, but it also just is a great way to set yourself up for a great day ahead. Having a nourishing, filling breakfast will help ensure you are alert, increases your focus, and allows you to get through whatever is on your to-do list for the day. This vegan breakfast casserole is a great way to kick start your day, or a great recipe to make for a weekend brunch. It’s easy, it’s versatile, and who doesn’t love a good, hearty casserole?
Why you’ll love this vegan breakfast casserole:
- Hearty and filling: The tofu mixture combined with potatoes makes this dish so hearty and filling. It’s seriously a delicious comfort food to start your day with.
- Layers of flavor: This casserole is not a boring egg & cheese casserole. This vegan breakfast casserole is loaded with flavor by using a selection of Simply Organic spices like cumin, paprika, and umami.
- Versatility: Who doesn’t love a dish that you can make your own? You can swap out the tofu for your favorite sausage, add whatever spices within the mix, or top this casserole with whatever herbs, or veggies you have on hand.
- Easy to freeze: You can cook up this recipe, cut it into pieces, and store them in airtight containers for an easy breakfast during the week.
Tofu: If you’re not keen on the taste of tofu fear not! You can hardly taste it in this recipe but it really does help it all come together. I recommend using tofu, but you can also substitute for your favorite vegan sausage or other protein.
Spices: Have fun with the spices you use in this dish! You’ll see from the recipe below I’ve used quite a mix of my favorite Simply Organic spices, but get creative and add your own flare.
Toppings: This is supposed to be fun, use what you have on hand! There is no right or wrong way to top this dish. Just add something sour, sweet, hot, and creamy!
How to make a vegan breakfast casserole:
Pull this recipe together in just five easy steps:
Step One: To a high-speed blender, add all the ingredients for the tofu mixture and set aside.
Step Two: Preheat oven to 400F and lightly grease a 9×9 baking dish and set aside.
Step Three: To a large skillet, add the olive oil and heat on medium for 30 seconds. To the skillet add the yellow onion and cook for 5 minutes or until translucent. Add the mushrooms to the skillet and cook for 5 minutes or until reduced by around a quarter. Stirring often to avoid burning. To the pan, add the potatoes and green pepper and cook for 10 minutes or until al dente.
Step Four: Transfer the potato mixture to the base of the baking dish and then top with the tofu mixture. Gently stir them together, cleaning the edges of the pan to avoid excess burning, and cook for 20 minutes covered with tin foil and uncovered for 10 minutes or until golden and potatoes completely cooked throughout.
Step Five: Remove from the oven and top with your desired toppings (I recommend the ones listed above) and serve hot with a side of hot sauce!
Why is turmeric good for you? Turmeric may be the most effective nutritional supplement in existence. It contains powerful medicinal properties. It’s an anti-inflammatory, improves brain function, lowers your risk of heart disease, and the list goes on. Turmeric can so easily be added into your diet in recipes like this, lattes, sprinkled on yogurt or in any dish. I use Simply Organic’s Turmeric as I can always count on them for quality, premium spices with great flavor.
Will I be able to taste the tofu? Tofu isn’t for everyone, but it can be a great egg substitute in vegan breakfast dishes like this casserole. You won’t notice in this recipe that you’re eating tofu, but if you’re still not sold, you can always swap it for regular eggs (if you’re not vegan), sausage, or other protein.
How do you store or freeze this casserole? This dish will last up to 1-week in the fridge in an airtight container. You can also freeze it by cooking as instructed, cutting it into servings, and putting it in an airtight dish or container. Simply reheat it when you’re ready to consume and add the toppings.
Slow and steady to build flavor: It’s important to note that every delicious recipe starts with the base layers. Make sure you are patient and let the onions good down, then the mushrooms, and so on. This is a key flavor-building step and really takes this dish from amazing to truly something special. If you’re looking to deglaze the pan and make use of all those gorgeous browning, I recommend using 1/4 cup of white wine and cooking will completely evaporated.
Other recipes you’ll love:
- Greek-style One Pot Pasta
- Crunchy, Feta & Olive Wrap
- Plant-Based Jackfruit Gyros
- Simple Homemade Greek Salad
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Vegan Breakfast Casserole (Easy & Adaptable)
For the Potatoes:
- 1 tbsp. olive oil
- 1 medium-sized yellow onion finely chopped
- 5 medium/large-sized potatoes cubed (bite-sized pieces)
- 2 cups assorted mushrooms chopped
- 1 fresh green pepper chopped
- 1 tsp Simply Organic cumin powder
- 1 tsp Simply Organic smoked paprika
- 1 tsp Simply Organic umami spice
- 1 tsp Simply Organic umami spice
- 1/2 tsp sea salt
- 1/2 fresh crack pepper
For the tofu mixture:
- 1 fresh avocado
- 1/2 cup fresh tomatoes
- 1/4 cup vegan or regular sour cream
- 3 tbsp. chives or green onion the greens of the green onion
- 3 tbsp. pickled jalapeno
- handful fresh basil
- serve with hot sauce optional
- To a high-speed blender, add all the ingredients for the tofu mixture and set aside.
- Preheat oven to 400F and lightly grease a 9x9 baking dish and set aside.
- To a large skillet, add the olive oil and heat on medium for 30 seconds. To the skillet add the yellow onion and cook for 5 minutes or until translucent. Add the mushrooms to the skillet and cook for 5 minutes or until reduced by around a quarter. Stirring often to avoid burning. To the pan, add the potatoes and green pepper and cook for 10 minutes or until al dente.
- Transfer the potato mixture to the base of the baking dish and then top with the tofu mixture. Gently stir them together, cleaning the edges of the pan to avoid excess burning, and cook for 20 minutes covered with tin foil and uncovered for 10 minutes or until golden and potatoes completely cooked throughout.
- Remove from the oven and top with your desired toppings (I recommend the ones listed above) and serve hot with a side of hot sauce!