Tater tot lovers, this one’s for you! You won’t believe how delicious they are in this Tofu Scramble Tater Tot Casserole. Plus it’s easy to make in under an hour!
This recipe combines both elements by layering frozen tater tots and tofu scramble in a casserole.
If you have leftovers, you can heat individual servings in the microwave the next day, making it the perfect meal to take with you to work.
I also enjoy it for dinner. After all, you can never go wrong with breakfast for dinner (brinner)!
I’ve served this Tofu Scramble Tater Tot Casserole to some of my friends for brunch, and it was a big hit, even among those who don’t normally eat tofu.
You can use whatever vegetables you like. If you’re not a fan of mushrooms or spinach, leave them out, or try using other vegetables instead.
Kala Namak salt, also known as Indian black salt, is a pinkish-gray salt with a natural egg-y taste. I find a little goes a long way. It’s optional in this recipe.
Tofu Scramble Tater Tot Casserole
Tofu scramble and breakfast potatoes come together in this easy casserole. Serve with ketchup or hot sauce, if desired.
- 1 Tablespooon olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1 red bell pepper chopped
- 1/2 cup mushrooms (white or brown) sliced
- 1 cup fresh spinach chopped (or use baby spinach)
- 1 pound extra firm tofu drained and squeezed to remove excess liquid
- 1/2 teaspoon turmeric
- 2 Tablespoons nutritional yeast
- 1 pinch black salt (Kala Namak) (optional)
- salt and pepper to taste
- 1/2 cup vegan Cheddar-style cheese shredded, plus extra for topping (optional)
- 35 frozen tater tots (or more to fill your casserole dish)
Pre-heat the oven to 350 degrees F.
In a large skillet, saute the onion, garlic, and red pepper in the olive oil over medium heat.
Once the onions are translucent, add the mushrooms and spinach. Saute until the mushrooms are soft and the spinach is wilted.
Crumble the tofu over the vegetables and add the turmeric, nutritional yeast, Kala Namak (if using), and salt and pepper. Stir well to combine.
Remove from heat and stir in the 1/2 cup of non-dairy shreds.
Arrange the tater tots in a casserole dish. Spread the tofu mixture over the tater tots in an even layer. Top with an extra sprinkle of shreds, if desired.
Bake for about 30 minutes, or until heated through.
Enjoy as is or serve with ketchup or hot sauce.
Not a fan of tater tots or looking for a healthier option? You can substitute pre-cooked Roasted Breakfast Potatoes in their place. Bake the casserole until everything is heated through.
If you make this Tofu Scramble Tater Tot Casserole, I would love to see your creation!
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