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!
I love making tofu scramble and breakfast potatoes or hash browns on the weekends.
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.
Making brunch for friends? Try serving this casserole with a simple green salad with Dijon Mustard Salad Dressing and Blackberry Ginger Mint Mocktails (or Cocktails).
Tofu Scramble Tater Tot Casserole
Tofu scramble and breakfast potatoes come together in this easy casserole. Serve with ketchup or hot sauce, if desired.
Ingredients
- 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)
Instructions
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.
Recipe Notes
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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LOVE THIS!
Thanks Paris!
Amy, I made this last night for our weekly bachelor-viewing dinner and it was delicious!
That’s awesome! I love it for dinner, too.
Yay for vegan casseroles! I know any casserole could be made vegan but it’s so nice to see an already vegan one! Looks yummy, will definitely have to try it soon!
Thanks Rachel! This one is a hit with my omni friends, too!
I cooked this recipe this morning & it was delicious! I added tomato, refried beans and green chiles. I also omitted the spinach, mushrooms & cheese because I didn’t have those ingredients. Will definitely cook again!
That sounds fantastic, Ashlyn! The recipe is very adaptable. I love the ingredients you added. Thanks for sharing!
Can it be made the night before? Then cooked the next morning?
Yes, definitely! The leftovers reheat well the next day, too.
Hi Dianne! I just discovered you when searching for vegan brunch recipe ideas for Easter! So glad I did – your recipes look wonderful and so yum 🙂 I am going to a gathering for Easter and everyone minus my boyfriend and I are meat-eaters. This looks like a casserole that even meat-eaters would like (and perhaps open their world to more humane and earth-friendly eating). I can not wait to try it! Thank you!
I have lots of meat-eating friends who love this casserole. I hope it’s a hit at your Easter gathering!
Thank you! I am looking forward to hearing the reviews at the gathering. One thing – is that a 9×12 baking dish? I am using one and using many more tots. I was going to use an 8 x 8 but the tofu would have flowed over. Thanks again, and happy Easter
Yes, that size works great. You can use as many tots as you want. Happy Easter! 🙂
So colorful and appetizing dish, Amy! I could eat this dish every day! Yum! 🙂
Thanks Agness! I really enjoy it. 🙂
Thank you so much for this recipe! You’re right: It’s amazing as a packed lunch. (See for yourself! http://foodfordissertating.blogspot.com/2017/08/lunchopolis-37.html ) What I liked most about it other than the tater tots (I mean, TATER TOTS!) was the way the tofu scramble became so creamy. It was like you gave me back what I loved most about scrambled eggs before I went vegan. I was so sorry when I finished the pan off. I’ll have to make this again soon.
I’m so happy you enjoyed it! I will need to make it again soon, too!