Vegan 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.
Whether you are already a fan of loaded veggie tofu scramble or are new to cooking with tofu in place of eggs, this savory vegan breakfast casserole is the recipe for you. Not only is it easy to prepare, it's a hit with omnivores and vegans 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.
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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 (for sauteing)
- 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 (I recommend the EZ Tofu Press for removing excess liquid.)
- Turmeric (for yellow color)
- Nutritional yeast (for savory flavor)
- Kala Namak salt (Also known as Indian black salt, it's actually a pinkish-gray salt with a natural egg-y taste. A little goes a long way. Feel free to omit this ingredient, if you prefer.)
- Vegan cheddar-style cheese (An optional, but recommended, ingredient for mixing in the casserole and for topping.)
- Frozen tater tots (for the base of the dish)
- Optional toppings such as sliced or cubed avocado (or easy 4 ingredient guacamole), ketchup or hot sauce.
Kala Namak Black Mineral Salt
- Mined in the Himalayas
- High in sulfur and iron for a natural egg-like taste
- Use instead of table salt to add depth and complexity
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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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 vegan 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 (Or during the holidays, serve it with Christmas guacamole wreath.)
- Warm toasted bread like my favorite vegan gluten-free Bread SRSLY sourdough from San Francisco (Use code veggiessavetheday for 15% off your first order.)
- A fruity salad such as broccoli grape salad or watermelon blueberry salad
Storing and freezing
If you plan on making this vegan breakfast casserole in advance, it reheats very well. Simply bake it according to the recipe directions the day before, then cover 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.
Refer to the FDA Food Storage Guidelines for more information.
Recipe FAQs
Roasted potatoes or hash browns are a good substitute. Whatever you use, make sure the potatoes have been pre-cooked before adding them to the casserole.
Yes, look for super-firm tofu that's sold vacuum-packed. It's very dense and doesn't need any water pressed out of it.
People from the United States Midwest would likely call this a hotdish rather than a casserole, especially since it is made with tater tots.
More vegan breakfast recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Vegan Breakfast Casserole
Equipment
Ingredients
- 1 Tablespooon 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.
- 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 ½ 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.
Notes
Nutrition
Nutritional information is an estimation only.
Dianne
After a practice run as written with the shredded potatoes instead of the tots, I made this for a church brunch after adding 6 ounces JUST egg liquid. It helped hold it all together and reminded me of the eggy casseroles of my childhood. We got many great reviews! Thanks for a wonderful recipe!
Amy Katz
I'm so glad everyone enjoyed it, Dianne!
Alison
So glad you mentioned this...I was thinking of adding some Just Egg liquid!
Dina K
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.
Amy Katz
I'm so glad everyone is enjoying it. Dina!
Nancy
This was amazing. Highly recommended.
Amy Katz
Thank you, Nancy!
Kay
What size casserole dish are you using?
Amy Katz
Hi Kay, I used 11x7. Enjoy the casserole!
Kit
This was yummy. My husband said it was good and he doesn't even know I used vegan cheese (which he says he's not a fan of, haha!). It's a great recipe that is easy to modify to use up what you have in the fridge. I had smoked vegan mozzarella and that worked well.
Amy Katz
I'm so glad you both enjoyed it, Kit!
Mary
This is an amazing recipe! So delicious! I’ll make again and again. Thank you for this great recipe!
Amy Katz
I'm so glad you are enjoying it, Mary!
Stacey
We loved this! Found it on the Prepear app. We will definitely make this again.
Amy Katz
Thank you, Stacey! I'm glad you enjoyed it. 🙂
Danielle Siedlecki
Tofu scramble portion was delicious but my tater tots were undercooked/mushy- any tips?
Amy Katz
Hi Danielle, try cooking the tater tots for about 15 minutes before adding the scramble to the casserole.
Jeri Swinton
Give it 5 stars with this change to bake tots first. . Suggest updating the recipe to brown or bake tater tots while prepping other ingredients. Delicious!
Rebecca
Do you think it would work with shredded hash browns, or will they burn?
Amy Katz
I think they will work, but I haven't tried it myself.
Gwen
Amy, I made this for dinner tonight (breakfast for dinner!) and it was AMAZING! Everyone loved it, and raved about it. This is definitely going to become part of the rotation. Great idea, so good, thank you!
Amy Katz
Thank you so much, Gwen! I'm happy your family enjoyed it!
Marika
Excellent recipe. I ended up cooking the tots in the air fryer first to make them crispy and did not press the tofu, but other than that followed the recipe. Great to make a big batch to have for the week!
Amy Katz
I love that idea, Marika! The air fryer is my preferred method for cooking tots. So happy you enjoyed the recipe!
Helen Papathanasiou
Easy to make and delicious. Thank you
Amy Katz
Thank you, Helen!
CL
Love this! I used frozen shredded hash browns instead of tater tots and pre-cooked them a little, and tripled the veggies. I ate it every day for breakfast for a week. It was delicious! I used parchment paper and a Pyrex baking dish. Thank you so much, I'm going to make it all the time.
Amy Katz
That's fantastic! I love the modifications you made.
Anita
Really enjoyed the tofu scramble part of this recipe! However next time I will omit the tater tots and pair it with seasoned roasted potatoes cooked separately.
Amy Katz
Thanks Anita!
Dee
Just made this for myself and my infant and toddler and it was SO good! I was a little bit skeptical about adding the non-dairy cheese but had some on hand and wish I would have added more it was so gooey and cheesy! This would taste amazing as a filling for breakfast burritos as well and the ingredients are totally adaptable. I can see myself making quite a few different yummy versions of this. Thanks so much for sharing this recipe!! It's definitely going to become a staple around here.
Amy Katz
That's fantastic, Dee! I love your idea of using it as a filling for breakfast burritos.