Vegan Tofu Breakfast Casserole is loaded with seasoned tofu scramble, colorful vegetables, and crispy tater tots. This comforting family favorite is easy to make in under an hour. It's perfect for weekend brunches, holidays, and make-ahead meals.
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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.
Whether you are already a fan of tofu scramble or are new to cooking with tofu in place of eggs, you're sure to enjoy this savory Tofu Breakfast Casserole. Not only is it easy to prepare, it's a hit with both vegans and omnivores alike.
You can make it in advance for grab-and-go breakfasts. And it's the perfect dish to serve Christmas morning. Plus it's a great "brinner" when you feel like having breakfast for dinner.
And if you're not a fan of tater tots, fear not. Roasted potatoes, hash browns, or even homemade air fried home fries are a good substitute. Whatever you use, make sure the potatoes have been pre-cooked before adding them to the casserole.
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Why you'll love this recipe
- You can customize it based on the ingredients you have on hand.
- It can be prepped in advance.
- The leftovers taste amazing, plus they are freezer friendly.
Ingredients
- Olive oil
- Vegetables (I use onion, garlic, red bell pepper, mushrooms, and fresh spinach, but you can customize it by using whatever vegetables you like in this recipe. Other people have told me they like it with zucchini, olives, and black or pinto beans.)
- Extra-firm tofu or super-firm tofu
- Turmeric
- Nutritional yeast
- Kala Namak salt (Indian black salt, optional)
- Vegan cheddar-style cheese (optional, but recommended)
- Frozen tater tots
- Optional toppings such as sliced or cubed avocado (or easy 4 ingredient guacamole), ketchup or hot sauce
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- First make the tofu scramble by sauteing the vegetables, then adding crumbled tofu and the seasonings and cooking until heated through.
- Remove the scramble from the heat and stir in some shredded vegan cheese.
- Layer the tater tots in a baking dish and top them with the tofu mixture.
- Add some more shredded vegan cheese on top. Bake until the cheese is melted and the casserole is heated through.
Serving suggestions
While this Tofu Breakfast Casserole is delicious on its own, you can also try it with different toppings and sides such as the following:
- Ketchup, hot sauce, or cherry tomato fresh salsa
- Diced green onions or avocado
- During the holidays, serve it with Christmas guacamole in the shape of a wreath
- A fruity salad such as minty watermelon blueberry salad
Storing and freezing
If you plan on making this Tofu Breakfast Casserole in advance, it reheats very well. Simply bake it according to the recipe directions the day before, then cover it tightly with foil and refrigerate it for up to 3 days.
When you're ready to eat, reheat the covered casserole in the oven until heated through.
In addition, individual servings can be frozen in glass containers for up to 3 months. Defrost in the refrigerator and reheat in the microwave.
More vegan breakfast recipes
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Love and Veggies,
Amy
📋 Recipe
Tofu Breakfast Casserole with Tater Tots
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Ingredients
- 1 Tablespooon extra virgin olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- ½ 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
- 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
- Pre-heat the oven to 350°F.
- In a large skillet, saute the onion, garlic, and red pepper in the olive oil over medium heat.1 Tablespooon 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 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 pound extra firm tofu, ½ teaspoon turmeric, 2 Tablespoons nutritional yeast, 1 pinch black salt (Kala Namak), salt and pepper
- Remove from heat and stir in the ½ cup of non-dairy shreds.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 sprinkle of shreds, 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.
Notes
Nutrition
Nutritional information is an estimation only.
Sandhya says
Awesome Recipe. If I change olive oil instead of gingerly oil the taste is differ..
Dr. Carol says
This scramble was so easy to make at home, yet it tasted like something I order at our vegan diner! It is so tasty, filling, and hearty! I added some diced zucchini and used a few scallions in addition to the diced onion for extra veggies. I also added some chopped fresh parley (could use cilantro).....oh so good! I also substituted the salt I had never heard of for Adobo All-purpose Seasoning. And lastly, I added another 2 Tbsp nutritional yeast and just a smidge of water to make it even "cheezier." I served it with salsa and diced avocadoes. Big hit! Thank you for this yummms-ville recipe!
Amy Katz says
I'm so happy you enjoyed it, Dr. Carol! I love your suggestions. I'm going to have to try that adobo seasoning!
Amanda says
Great recipe! I made this for a brunch get-together and it was a hit with vegans and others alike. Great recipe to please a crowd with different dietary needs. 🙂
If I had more time, I would put the tots in separately first to get them a little crispier before adding the fofu-veggie mix. I didn't have black salt, but I did add some smoked paprika for some nice savory flavor - definitely not the same but still very tasty!
Amy says
I'm so happy everyone enjoyed it, Amanda!
V says
Hi Amy,
I am going to make this today for a vegan potluck brunch which is tomorrow.
Questions: Do you just put frozen tater tots in the pan? Or do they need to be pre-cooked? Also, I was thinking of adding vegan breakfast sausage crumbles. Do you think that would work?
Thank you!
Amy says
Hi V! You can put the frozen tots in the pan. I would pre-cook the crumbles first though. And I like to cook the casserole in advance and reheat it in the oven before serving. I hope everyone enjoys it!
V says
Thanks so much for the reply! I am skipping the crumbles and just using your recipes but with hash browns instead of tater tots. I assume they can go in frozen like the tots. Thanks again.
Elizabeth Parmenter says
Super good! Thank you for sharing.
Kristie says
This made our Christmas morning!! Every year we go to our families house Christmas morning and after Santa gifts are opened we all eat something called egg bake casserole (hash browns, bacon, cheese, eggs, etc) cooked in a crockpot overnight. Last year as new vegans we had nothing to eat. This year I resolved to find something to eat with the others and this recipe came to the rescue. I made it and baked it the day before and then refrigerated it till Christmas morning. I also did add a small can of diced green chilis when I sauteed the mushrooms and spinach. Since I thought only 2 of us were eating it we just scooped out the portion we needed to reheat and found it even more flavorful that the when we first tasted it the day before. We spied another family member try it and then she was trying to get others to try it. All those that did, dumped their original egg bake and ate our tofu scramble tater tot casserole instead. The comment we kept hearing was how much flavor it had. Not only will we have this every Christmas morning, but it will be a casserole I make whenever family visits.
Amy says
That's fantastic, Kristie! I made it for my family, too, and the non-vegans loved it. I agree that it tastes even better the second day!
Jody says
Hi Amy- I found you when searching for a vegan breakfast that wouldn't leave me starving an hour later. Thank you so much for posting this! I have 2 questions. Can it be frozen(planning individual servings)? How long would it last in the fridge and retain the same yumminess ? Thanks for your time to read this.
Amy says
Hi Jody! I'm so glad you enjoyed it! I haven't tried freezing it, but I have kept it refrigerated for several days and reheated individual servings in the microwave.
Stephanie says
Making this for xmas tomorrow morning! How much salt do you usually use?
Amy says
I recommend tasting as you go. Tater tots tend to be salty, so you probably won't need a lot.
Shelley says
This was fantastic! I didn't have tater tots, so lined the dish with Trader Joe's Hash Brown's. Can't wait to eat the leftovers for breakfast tomorrow.
Amy says
I'm so happy you enjoyed it, Shelley! I'm going to have to try it with those hash browns next time. Those are so good!
Chessie says
Fabulous idea! I made this this morning and it turned out great. I love a good tofu scramble, and the indulgence of tater tots is a great addition. I used parboiled kale instead of spinach and skipped the cheese, but otherwise followed your recipe.
Amy says
Thank you, Chessie! I am so happy you enjoyed it!
The Student-turned-Doctor @ Food for Dissertating says
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.
Amy says
I'm so happy you enjoyed it! I will need to make it again soon, too!
Louise Proulx says
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!
Amy says
I have lots of meat-eating friends who love this casserole. I hope it's a hit at your Easter gathering!
Louise Proulx says
Thank you! I am looking forward to hearing the reviews at the gathering. One thing - is that a 9x12 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
Amy says
Yes, that size works great. You can use as many tots as you want. Happy Easter! 🙂
Tammy says
Can it be made the night before? Then cooked the next morning?
Amy says
Yes, definitely! The leftovers reheat well the next day, too.
Ashlyn says
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!
Amy says
That sounds fantastic, Ashlyn! The recipe is very adaptable. I love the ingredients you added. Thanks for sharing!
Stacey LaRuffa says
Amy, I made this last night for our weekly bachelor-viewing dinner and it was delicious!
Amy says
That's awesome! I love it for dinner, too.