• Prep Time: 15mins
  • Cooking Time: 40-50mins
  • Serves: 5-6

Vegan Breakfast Casserole

Category: Casseroles, Breakfast

 Ingredients List

  • 1 (14 ounce) packages firm tofu, drained
  • 1 3/4 cups soy milk
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric
  • black pepper, to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 cup vegan mozzarella cheese
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/2 red bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 cup spinach
  • 1/2 loaf vegan french baugette, chopped into crouton-sized pieces and lightly toasted
  • 1/2 cup grape tomatoes, halved


Mash the tofu with a fork or potato masher. Mix in the milk, nutritional yeast, turmeric, black pepper, cumin, and salt. Stir well, then stir in the vegan cheeses.

Saute the garlic, onion, and peppers. Add mushrooms cook 2 minutes. Add the spinach towards the end and saute until slightly wilted. Grease a large casserole dish.

Put the bread pieces and all sauteed veggies into prepared dish. Pour the tofu mixture over the veggies, then make sure it”™s all mixed together pretty evenly.

Cover the dish and put it into the refrigerator, allowing it to set up overnight.

The next morning, preheat oven to 350 degrees F.

Uncover casserole, and add tomato to the top. Bake for about 40-50 minutes, give or take. Turn casserole about halfway through to make sure that it”™s baking evenly. When done baking, give it about 5-10 minutes to cool before serving.

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