This hearty vegan breakfast casserole combines savory tofu scramble with crispy vegetables and aromatic herbs, creating the perfect plant-based morning meal. Our vegan breakfast casserole delivers all the comfort of traditional breakfast bakes while keeping things completely dairy-free and egg-free.
Meta Description: Learn how to make a delicious vegan breakfast casserole with tofu, vegetables, and herbs. This easy plant-based recipe serves 4 and takes just 45 minutes total.
Recipe Info
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients
Tofu Base
| Ingredient | Amount |
|---|---|
| Extra-firm tofu | 14 oz block |
| Nutritional yeast | 3 tablespoons |
| Turmeric powder | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Vegetables & Add-ins
| Ingredient | Amount |
|---|---|
| Bell peppers (diced) | 1 cup |
| Yellow onion (diced) | 1/2 cup |
| Baby spinach | 2 cups |
| Cherry tomatoes (halved) | 1 cup |
| Olive oil | 2 tablespoons |
Liquid & Seasonings
| Ingredient | Amount |
|---|---|
| Unsweetened almond milk | 1/2 cup |
| Dijon mustard | 1 tablespoon |
| Fresh thyme | 2 teaspoons |
| Smoked paprika | 1/2 teaspoon |
Complete Step-by-Step Vegan Breakfast Casserole Instructions
Phase 1: Essential Prep Work (10 minutes)
- Position your oven rack and preheat to 375°F (190°C). Place the rack in the center position for even heat distribution. The oven needs to be fully preheated before your vegan breakfast casserole goes in, so start this step first. Look for the preheat indicator light to turn off, which means your oven has reached the correct temperature.
- Prepare your tofu for pressing. Remove the tofu from its package and drain all the liquid into the sink. Pat the tofu block dry with paper towels, removing as much surface moisture as possible. Place the tofu block on a clean cutting board.
- Set up the tofu pressing station. Lay 3-4 clean kitchen towels or paper towels flat on your counter. Place the tofu block in the center, then fold the towels over the top to completely cover it. Find a heavy, flat-bottomed pan (like a cast iron skillet) and place it directly on top of the wrapped tofu. The weight will press out excess water – you’ll see liquid seeping into the towels. Let this sit for 10 minutes minimum while you prep other ingredients.
- Prepare your baking dish properly. Take a 9×9 inch baking dish (glass Pyrex or ceramic works best) and coat it thoroughly with olive oil or cooking spray. Use your fingers or a paper towel to spread the oil evenly across the bottom and up the sides. This prevents sticking and makes cleanup easier. If you don’t have a 9×9 dish, an 8×10 rectangular dish works too.
Phase 2: Detailed Tofu Preparation (8 minutes)
- Remove the pressed tofu and check the results. Lift the pan and unwrap the tofu – the towels should be quite damp, which means the pressing worked. The tofu block should feel firmer and less squishy than when you started. If it still feels very soft, wrap it again and press for 3-5 more minutes.
- Crumble the tofu into perfect pieces. Using clean hands, break the tofu into irregular, bite-sized chunks – think scrambled egg texture. Don’t make them too small (they’ll turn mushy) or too large (they won’t cook evenly). Aim for pieces roughly the size of a marble. Place all crumbled tofu in a large mixing bowl.
- Create the flavor base mixture. In a separate small bowl, combine the nutritional yeast, turmeric, garlic powder, salt, and black pepper. Whisk these dry ingredients together with a fork until evenly mixed. The turmeric gives that golden, egg-like color, while nutritional yeast adds a cheesy, umami flavor essential for any good vegan breakfast casserole.
- Season the tofu thoroughly. Pour the spice mixture over the crumbled tofu. Using a large spoon or clean hands, toss everything together until every piece of tofu is coated with the golden mixture. Let this sit for 3-4 minutes so the tofu can absorb the flavors. The mixture should look evenly yellow-orange throughout.
Phase 3: Vegetable Preparation and Sautéing (10 minutes)
- Prep all vegetables before cooking. Dice the onion into small, uniform pieces (about 1/4 inch). Cut the bell pepper into similar-sized pieces, removing all seeds and white parts. Halve the cherry tomatoes through their equator. Measure out 2 packed cups of baby spinach. Having everything ready before you start cooking prevents burning and ensures even cooking.
- Heat the skillet properly. Place a large skillet or sauté pan over medium heat. Add 2 tablespoons of olive oil and swirl to coat the bottom. The oil is ready when it shimmers slightly but doesn’t smoke. If it starts smoking, reduce the heat immediately.
- Start with onions for proper layering. Add the diced onions to the hot oil first – they need the most cooking time. Stir them around to coat with oil, then let them cook for 2-3 minutes without stirring constantly. You’ll hear a gentle sizzling sound. The onions are ready when they turn translucent and smell fragrant.
- Add bell peppers at the right time. Add the diced bell peppers to the skillet with the onions. Stir everything together and cook for 3-4 minutes. The peppers should soften slightly but still have some crunch – they’ll finish cooking in the oven. If they start browning too quickly, reduce the heat to medium-low.
- Handle spinach carefully to avoid overcooking. Add the baby spinach to the skillet last. It will look like way too much at first, but it shrinks dramatically as it wilts. Use tongs or a large spoon to gently toss the spinach with the other vegetables. Cook just until wilted (about 1 minute) – overdone spinach becomes watery and bitter.
- Remove from heat and drain if needed. Turn off the heat and let the vegetables cool slightly. If you notice excess liquid in the pan (especially from the spinach), tilt the pan and spoon out any pooled liquid. Excess moisture will make your vegan breakfast casserole soggy.
Phase 4: Assembly and Mixing (5 minutes)
- Combine tofu and vegetables properly. Add the seasoned tofu to the skillet with the cooked vegetables, or transfer both to your large mixing bowl. Gently fold them together – don’t stir aggressively or you’ll break up the tofu too much. Add the halved cherry tomatoes now and fold them in gently.
- Create the binding liquid mixture. In a measuring cup or small bowl, whisk together the almond milk, Dijon mustard, fresh thyme, and smoked paprika. Whisk vigorously until the mustard is completely incorporated and the mixture is smooth. This liquid helps bind everything together and adds moisture to your vegan breakfast casserole.
- Transfer to baking dish strategically. Spoon the tofu and vegetable mixture into your prepared baking dish. Spread it out evenly with the back of a spoon, making sure it reaches all corners. The mixture should be level across the top for even cooking.
- Add liquid and final mixing. Pour the liquid mixture evenly over the entire surface of the tofu and vegetables. Use a fork to gently poke holes throughout the mixture, allowing the liquid to penetrate. Give everything one final, gentle stir to ensure the liquid is distributed but don’t overmix.
Phase 5: Baking Your Vegan Breakfast Casserole (25 minutes)
- Cover properly for the first phase. Tear off a piece of aluminum foil large enough to completely cover your baking dish. Press it gently around the edges to create a seal, but don’t press it down onto the food surface. This creates a steaming effect that cooks the vegetables through without browning the top too quickly.
- First baking phase (15 minutes). Place the covered dish in your preheated oven on the center rack. Set a timer for exactly 15 minutes. During this time, the vegetables will steam and soften, and the tofu will absorb more flavors. You might hear gentle bubbling sounds – this is normal.
- Check and uncover carefully. After 15 minutes, remove the dish from the oven (use oven mitts!) and carefully remove the foil – watch out for hot steam. The top should look set but pale, and you might see some liquid around the edges. This is perfect.
- Second baking phase (10 minutes). Return the uncovered dish to the oven for 10 more minutes. This final phase allows the top to develop a golden color and any excess moisture to evaporate. The edges should look slightly crispy and the center should feel firm when gently pressed with a spoon.
- Test for doneness properly. Insert a clean knife into the center of your vegan breakfast casserole. It should come out mostly clean with just a few moist crumbs clinging to it. If it comes out very wet, bake for 3-5 more minutes uncovered.
- Rest before serving (crucial step). Remove from oven and let the casserole rest for 5-8 minutes on a cooling rack or trivet. This allows the mixture to set properly and makes cutting and serving much cleaner. The internal temperature will continue to rise slightly during this resting period.
Chef’s Notes for Perfect Vegan Breakfast Casserole Results
• Tofu texture makes or breaks the dish – Extra-firm tofu holds its shape better than soft varieties in this vegan breakfast casserole. Press it thoroughly for at least 10 minutes to remove excess water, which prevents a soggy final result.
• Don’t skip the nutritional yeast – It adds that essential cheesy, umami flavor that makes this vegan breakfast casserole taste rich and satisfying. If you can’t find it, substitute with 2 tablespoons of ground cashews plus 1 teaspoon of soy sauce.
• Customize your vegetables freely – Mushrooms, zucchini, or broccoli work beautifully in place of bell peppers. Just maintain the same total volume of vegetables for proper texture.
• Make it ahead for busy mornings – Assemble the entire vegan breakfast casserole the night before, cover, and refrigerate. Add 5-10 extra minutes to the covered baking time when cooking from cold.
Nutrition Per Serving
- Calories: 185
- Protein: 12g
- Carbohydrates: 8g
- Fat: 11g
- Fiber: 4g
- Iron: 15% DV
Creative Vegan Breakfast Casserole Variations
Mediterranean Style
Add sun-dried tomatoes, Kalamata olives, and fresh basil for a Mediterranean twist. The briny flavors complement the tofu beautifully. Pair with our fluffy vegan biscuits for a complete breakfast spread.
Mexican-Inspired Casserole
Include diced jalapeños, ground cumin, and fresh cilantro with a sprinkle of vegan cheese on top. Serve with salsa and avocado slices for a complete Mexican-style vegan breakfast casserole.
Mushroom Lover’s Version
Replace bell peppers with a mix of cremini, shiitake, and button mushrooms. Sauté until golden for deeper, earthier flavors.
Sweet & Savory Combination
Try our tender vegan cookies as a sweet side, or add diced sweet potatoes to the casserole for natural sweetness and extra nutrition.
Storage & Reheating Your Vegan Breakfast Casserole
Refrigerator Storage: Keep leftovers covered for up to 4 days. The flavors actually improve overnight as they meld together, making day-two vegan breakfast casserole even more delicious.
Freezing Instructions: Wrap individual portions in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating Methods:
- Oven: 350°F for 10-12 minutes covered
- Microwave: 1-2 minutes per portion with a damp paper towel on top
- Stovetop: Add a splash of plant milk and warm over low heat
Troubleshooting Guide
Problem: Casserole turns out watery Solution: Always press tofu thoroughly and don’t overcook the spinach. If vegetables release too much moisture, drain excess liquid before baking.
Problem: Top browns too quickly Solution: Cover with foil and reduce oven temperature by 25°F. Every oven runs differently.
Problem: Tofu tastes bland Solution: Increase nutritional yeast to 4 tablespoons and add 1 teaspoon of soy sauce to the liquid mixture.
Problem: Vegetables are mushy Solution: Cut vegetables larger and reduce sauté time. They’ll finish cooking in the oven.
Problem: Casserole falls apart when serving Solution: Let it rest longer after baking and ensure the liquid mixture is well-distributed before baking.
Equipment Essentials
- 9×9 inch baking dish (glass or ceramic works best)
- Large mixing bowl for combining ingredients
- Medium skillet for sautéing vegetables
- Fine-mesh strainer for draining tofu
- Sharp knife for clean vegetable cuts
- Measuring cups and spoons
- Kitchen towels for pressing tofu
Shopping List
Produce Section
- Extra-firm tofu (14 oz)
- Bell peppers (1 large)
- Yellow onion (1 medium)
- Baby spinach (5 oz bag)
- Cherry tomatoes (1 pint)
- Fresh thyme
Pantry Items
- Nutritional yeast
- Turmeric powder
- Garlic powder
- Smoked paprika
- Dijon mustard
- Olive oil
Refrigerated Section
- Unsweetened almond milk
Success Secrets for the Best Vegan Breakfast Casserole
- Press tofu for at least 15 minutes if you have extra time. The drier the tofu, the better it absorbs flavors and maintains texture in your vegan breakfast casserole.
- Taste and adjust seasonings before baking. The raw mixture should taste slightly more seasoned than you want the final result.
- Use room temperature ingredients when possible. Cold tofu and vegetables take longer to heat through evenly.
- Don’t overmix once you add the liquid. Gentle folding preserves the tofu’s texture and prevents mushiness.
- Check for doneness by inserting a knife in the center. It should come out mostly clean with just a few moist crumbs.
This vegan breakfast casserole proves that plant-based morning meals can be just as satisfying and delicious as traditional versions. The combination of protein-rich tofu and fresh vegetables creates a balanced, filling breakfast that’ll keep you energized all morning long. Whether you’re new to vegan cooking or a seasoned plant-based chef, this vegan breakfast casserole recipe delivers consistent, crowd-pleasing results every time.
