This vegan tofu breakfast casserole layers seasoned tofu scramble and vegetables over tater tots, with optional vegan cheese on top. It's ready in about an hour and makes a satisfying breakfast, weekend brunch, or breakfast for dinner.
For this breakfast bake, crumbled tofu takes the place of eggs. You can bake it the day before and reheat it in the morning, making it a convenient option for Christmas brunch or whenever you're feeding a group.
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Holy smokes is this good! And filling, and flexible, and inexpensive and yes, leftover it's even better I agree. Made it twice already with a totally different group of veggies and spices each time and YUM. Shared the recipe with my daughter who's also now made and loved it, as did my 7 month old granddaughter (she particularly liked the tots and the tofu)! Thank you, Amy! This one's a keeper.
- Dina K.
Ingredients
- Vegetables: I use onion, garlic, red bell pepper, mushrooms, and spinach. You can customize the scramble with your favorite vegetables.
- Tofu: Use super-firm tofu, or press extra-firm tofu to remove excess moisture.
- Turmeric and nutritional yeast: These give the tofu scramble its yellow color and savory flavor.
- Black salt (kala namak): This optional seasoning adds an eggy flavor.
- Vegan Cheddar-style cheese: Optional, but recommended. Use your favorite shredded variety.
- Tater tots: Use frozen tater tots. You can also substitute cooked hash browns, roasted potatoes, or air fryer home fries with onions.
- Olive oil, salt, and pepper: For sauteing the vegetables and seasoning the scramble.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make tofu breakfast casserole
- Saute the onion, garlic, and red bell pepper in olive oil. Add the mushrooms and spinach and cook until the mushrooms are soft and the spinach is wilted.
- Crumble in the tofu and add the seasonings. Stir well, then remove from the heat and stir in the vegan cheese, if using.
- Arrange the frozen tater tots in a baking dish. Spread the tofu mixture over them and add more vegan cheese on top, if desired.
- Bake until the casserole is heated through and serve.
Serving suggestions
Serve tofu breakfast casserole with ketchup, hot sauce, or fresh cherry tomato salsa.
For a fall or holiday brunch, enjoy the casserole with cinnamon-maple baked apple slices or fresh fruit.
For another savory vegan breakfast, try my pesto tofu scramble next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more simple vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Tofu Breakfast Casserole with Tater Tots
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- ½ cup white or brown mushrooms, sliced
- 1 cup fresh spinach, chopped (or use baby spinach)
- 1 16-ounce block super firm tofu, (or extra-firm tofu, pressed)
- ½ teaspoon turmeric
- 2 Tablespoons nutritional yeast
- 1 pinch black salt (Kala Namak), (optional)
- salt and pepper, to taste
- ½ cup vegan Cheddar-style cheese, shredded, plus extra for topping (optional)
- 35 frozen tater tots, (or more to fill your casserole dish)
Instructions
- Preheat the oven to 350°F.
- In a large skillet, saute the onion, garlic, and red bell pepper in the olive oil over medium heat.1 Tablespoon extra virgin olive oil, 1 small onion, 1 clove garlic, 1 red bell pepper
- Once the onions are translucent, add the mushrooms and spinach. Saute until the mushrooms are soft and the spinach is wilted.½ cup white or brown mushrooms, 1 cup fresh spinach
- Crumble the tofu over the vegetables and add the turmeric, nutritional yeast, Kala Namak (if using), and salt and pepper. Stir well to combine.1 16-ounce block super firm tofu, ½ teaspoon turmeric, 2 Tablespoons nutritional yeast, 1 pinch black salt (Kala Namak), salt and pepper
- Remove the skillet from the heat and stir in the ½ cup of shredded vegan Cheddar-style cheese, if using.½ cup vegan Cheddar-style cheese
- Arrange the tater tots in a 3-quart (approximately 9 x 13-inch) casserole dish. Spread the tofu mixture over the tater tots in an even layer. Top with an extra shredded vegan cheese, if desired.35 frozen tater tots
- Bake for about 30 minutes, or until heated through.
- Enjoy as is or serve with ketchup or hot sauce.
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Notes
Nutrition
Nutritional information is an estimation.
Hannah says
Planning on bringing this to a graduation breakfast and love the idea of baking it the night before and reheating the following day. Any guidelines on oven temp and duration? Thank you so much!
Amy Katz says
Great idea, Hannah! I keep the oven temp the same and bake it until it looks bubbly. I feel like you can't really overbake it. I hope everyone enjoys it!
Sue Kurtz says
I have made this twice in two days. It’s a very big hit! Thank you for the recipe
Amy Katz says
Wow, that's a huge compliment. Thanks so much, Sue!
Jen says
This excellent recipe is our go to for when its cold and rainy! However, the salt content of regular sized tater tots is prohibitive for me (CKD patient) and instead I use the MINI tater tots! Lots less sodium and still have that wonderful tater tot taste!
Amy Katz says
Great idea, thanks Jen!
Ellen says
Another wonderful recipe. I made just two adjustments -- subbed chopped sweet potatos tossed in olive oil for the tater tots (put them in the oven to roast while I was making the casserole) and I added @ a quarter cup of soy milk with @ a tablespoon of prepared mustard to the mixture just before adding the cheese shreds. Thank you again!
Amy Katz says
Ellen, I love your idea to use sweet potatoes! Thanks so much for sharing. 🙂
Katherine says
I wonder if you could use leftover cooked mashed potatoes on the bottom instead of Tater Tots?
Amy Katz says
That's a great question, Katherine. I haven't tried this, nor have I heard from anyone who has. If you give it a try, please let me know how it turns out!
Jacqueline says
If I were to use roasted potatoes instead of tater tots, which type of potato would you recommend? Thanks, I can't wait to make this!
Amy Katz says
Hi Jacqueline, I think cubed and roasted gold potatoes would be wonderful in it. I look forward to hearing how it turns out!
Anissa says
Hello. Would I fully bake the tater tots before adding them to the dish? I don’t want them to burn. Thank you!
Amy Katz says
Hi Anissa, I put the frozen tots directly in the casserole dish. Some people who have made this recipe say they like to bake them first so they are extra crispy, but it's not necessary. Enjoy!
Bernadette says
I made it for the vegans in my office this morning. The vegans was saying how it was the best Tofu scramble dish. The non-vegans started eating it. We didn't have enough Tofu scramble. There was regular egg dish left over.
Amy Katz says
I love this story, Bernadette! Thank you so much for sharing.