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.
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.