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