Have you ever woken up on a crisp Sunday morning, craving a warm, savory dish that fills your home with the comforting aroma of breakfast goodness? This vegan breakfast casserole will be your new go-to! With a rich tofu “egg” base, chunks of sourdough bread, vibrant veggies, and melty vegan cheese, this dish is perfect for feeding a crowd, whether it’s for a weekend brunch, holiday mornings, or meal prep for the week ahead.
Years ago, before I transitioned to a vegan lifestyle, breakfast casseroles were one of my signature dishes. I loved preparing them for work potlucks, family gatherings, or lazy mornings at home. The combination of creamy eggs, bread, and savory sausage was always a hit. Fast forward to today, I’ve successfully veganized my classic recipe, and honestly, it’s even better than the original. My husband, who isn’t even a fan of eggy dishes, raves about it every time I make it!
Now, I’m thrilled to share this recipe with you. Not only is it delicious and easy to make, but it’s also incredibly versatile. Let’s dive into how you can make the most flavorful vegan breakfast casserole that will have everyone asking for seconds.
Why You’ll Love This Vegan Breakfast Casserole
This dish isn’t just another breakfast recipe; it’s a game-changer. Here’s why:
- Perfect Egg-like Flavor: The addition of Indian black salt (kala namak) brings that classic eggy taste you might have missed.
- Hearty and Filling: Sourdough bread absorbs the creamy tofu mixture, creating a rich and satisfying texture.
- Customizable: You can easily switch up the veggies, bread, or vegan meats to suit your taste or dietary preferences.
- Make-Ahead Convenience: Prep it the night before, and simply bake it in the morning.
- Crowd Pleaser: Ideal for brunches, family breakfasts, or holiday feasts.
- Leftovers Taste Even Better: The flavors deepen overnight, making it a great option for meal prep.
Ingredient Notes
Below is a breakdown of the ingredients you’ll need, along with tips to ensure maximum flavor and the best results:
| Ingredient | Details and Tips |
|---|---|
| Tofu | Use two 14 oz blocks of extra-firm tofu. If using firm tofu, reduce the added water. |
| Non-Dairy Creamer | Unsweetened, plain plant-based milk or creamer works best. Soy milk or Nut Pods are ideal. |
| Indian Black Salt | Adds a sulfuric, egg-like flavor. Don’t skip this—it’s key to replicating the egg taste! |
| Seasonings | Garlic powder, onion powder, turmeric (for color), and nutritional yeast for umami. |
| Sourdough Bread | A sturdy bread like sourdough or even bagels works beautifully. Make sure it’s vegan! |
| Vegan Sausage | Use your favorite plant-based sausage, tempeh bacon, or seitan chorizo. |
| Veggies | Bell peppers, baby spinach, and green onions add color and nutrition. |
| Vegan Cheese | Use a mild shredded vegan cheese like Chao or Violife for the perfect creamy texture. |
How to Make Vegan Breakfast Casserole
Making this dish is surprisingly simple. Here’s a step-by-step guide:
1. Prepare the Tofu “Egg” Mixture
- Crumble the tofu into a large bowl using your hands or a fork.
- Add ½ cup of unsweetened non-dairy milk, nutritional yeast, garlic powder, onion powder, turmeric, and Indian black salt.
- Blend or mash the mixture until smooth but slightly chunky (it should resemble scrambled eggs).
2. Sauté the Veggies and Vegan Sausage
- Heat a skillet over medium heat and add a little oil or water for sautéing.
- Cook the vegan sausage until browned, then remove it from the skillet.
- Sauté diced bell peppers, green onions, and spinach until softened.
3. Assemble the Casserole
- Grease a large casserole dish with vegan butter or oil.
- Layer chunks of sourdough bread in the bottom of the dish.
- Top with the sautéed veggies and sausage.
- Pour the tofu egg mixture evenly over the top, ensuring everything is well-coated.
- Sprinkle shredded vegan cheese on top.
4. Bake
- Preheat your oven to 375°F (190°C).
- Cover the casserole dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 20 minutes or until the cheese is melted and the casserole is golden.
Variations
This vegan breakfast casserole is highly adaptable. Here are some ideas to switch it up:
- Gluten-Free Option: Use gluten-free bread or bagels instead of sourdough.
- Oil-Free Version: Skip the vegan cheese and sauté the veggies in water instead of oil.
- Spice It Up: Add diced jalapeños or crushed red pepper flakes for heat.
- Different Veggies: Try mushrooms, zucchini, or broccoli for a twist.
- Nut-Free: Ensure your plant milk and cheese are nut-free to accommodate allergies.
What to Serve with Vegan Breakfast Casserole
Pair your casserole with these sides for a complete meal:
- Fresh fruit salad for a touch of sweetness.
- Vegan hash browns or roasted potatoes for extra crunch.
- A mixed green salad with a tangy vinaigrette.
- Freshly squeezed orange juice or vegan lattes.
Equipment Needed
- Large mixing bowl
- Blender or food processor
- Skillet
- Casserole dish (9×13-inch recommended)
- Aluminum foil
FAQs
1. Can I make this casserole ahead of time?
Yes! Assemble the casserole the night before, cover it, and store it in the fridge. In the morning, bake it as directed.
2. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or oven.
3. Can I freeze this casserole?
Absolutely. Allow the casserole to cool completely, then wrap it tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
4. What’s a good substitute for Indian black salt?
While nothing replicates the eggy flavor of black salt, you can use regular sea salt if needed.
5. How do I make this casserole lower in calories?
Reduce the amount of vegan cheese and use a low-fat plant-based milk or creamer.
6. Can I use pre-seasoned tofu?
Yes, but adjust the seasonings accordingly to ensure the right flavor balance.
Top Tip
For the best flavor, let the casserole sit for 10 minutes after baking. This helps the tofu mixture set and makes serving easier!
More Vegan Breakfast Recipes
Looking for more breakfast inspiration? Try these:
- Vegan Pancakes with Maple Syrup
- Tofu Scramble with Veggies
- Chickpea Flour Omelet
- Vegan Breakfast Burritos
- Sweet Potato Breakfast Hash
Final Thoughts
This vegan breakfast casserole is a must-try, whether you’re new to plant-based eating or a seasoned pro. It’s packed with flavor, easy to customize, and guaranteed to impress everyone at the table. Whether you’re making it for a cozy weekend brunch or a special holiday gathering, this recipe is sure to become a staple in your kitchen.
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Vegan Breakfast Casserole: A Hearty, Crowd-Pleasing Recipe for All Occasions
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings
Description
This vegan breakfast casserole is the ultimate comfort food, loaded with tofu “eggs,” sourdough bread, colorful veggies, vegan sausage, and melted cheese. Perfect for brunch gatherings, holidays, or meal prep, it’s hearty, flavorful, and guaranteed to impress both vegans and non-vegans alike!
Ingredients
- 2 (14 oz) blocks extra-firm tofu
- ½ cup unsweetened non-dairy creamer or plant-based milk (e.g., soy milk or Nut Pods)
- 2 teaspoons Indian black salt (kala namak)
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon turmeric powder (for color)
- 6 cups sourdough bread, cubed (ensure it’s vegan)
- 1 cup vegan sausage, cooked and crumbled (or your favorite plant-based meat)
- 1 red bell pepper, diced
- 1 cup baby spinach, chopped
- 3 green onions, thinly sliced
- 1½ cups shredded vegan cheese (e.g., Chao or Violife)
- Optional: olive oil or vegan butter for greasing the casserole dish
Instructions
- Prepare the Tofu Mixture
- In a large bowl, crumble the tofu with your hands or a fork.
- Add the non-dairy creamer, Indian black salt, nutritional yeast, garlic powder, onion powder, and turmeric.
- Blend or mash until the mixture resembles scrambled eggs—smooth but slightly chunky.
- Cook the Sausage and Veggies
- Heat a skillet over medium heat with a drizzle of oil or a splash of water for oil-free cooking.
- Brown the vegan sausage, then remove it from the skillet.
- Sauté the bell pepper, spinach, and green onions until softened.
- Assemble the Casserole
- Preheat the oven to 375°F (190°C).
- Grease a 9×13-inch casserole dish with olive oil or vegan butter.
- Spread the cubed sourdough bread evenly across the dish.
- Layer the cooked sausage and sautéed veggies over the bread.
- Pour the tofu egg mixture on top, ensuring everything is well-coated.
- Sprinkle the shredded vegan cheese over the top.
- Bake
- Cover the casserole dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake uncovered for another 20 minutes, or until the cheese is melted and the casserole is golden.
- Rest and Serve
- Allow the casserole to rest for 10 minutes before serving. This helps it set and makes it easier to slice.
Notes
- Make-Ahead: Assemble the casserole the night before, store it in the fridge, and bake fresh in the morning.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the oven or microwave.
- Freezing: Cool the baked casserole completely, wrap it tightly in foil, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Customizable: Feel free to switch up the veggies or use gluten-free bread for dietary needs.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
