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.
Dianne says
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 says
I'm so glad everyone enjoyed it, Dianne!
Alison says
So glad you mentioned this...I was thinking of adding some Just Egg liquid!
Dina K says
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 says
I'm so glad everyone is enjoying it. Dina!
Nancy says
This was amazing. Highly recommended.
Amy Katz says
Thank you, Nancy!
Kay says
What size casserole dish are you using?
Amy Katz says
Hi Kay, I used 11x7. Enjoy the casserole!
Kit says
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 says
I'm so glad you both enjoyed it, Kit!
Mary says
This is an amazing recipe! So delicious! I’ll make again and again. Thank you for this great recipe!
Amy Katz says
I'm so glad you are enjoying it, Mary!
Stacey says
We loved this! Found it on the Prepear app. We will definitely make this again.
Amy Katz says
Thank you, Stacey! I'm glad you enjoyed it. 🙂
Danielle Siedlecki says
Tofu scramble portion was delicious but my tater tots were undercooked/mushy- any tips?
Amy Katz says
Hi Danielle, try cooking the tater tots for about 15 minutes before adding the scramble to the casserole.
Jeri Swinton says
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 says
Do you think it would work with shredded hash browns, or will they burn?
Amy Katz says
I think they will work, but I haven't tried it myself.
Gwen says
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 says
Thank you so much, Gwen! I'm happy your family enjoyed it!
Marika says
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 says
I love that idea, Marika! The air fryer is my preferred method for cooking tots. So happy you enjoyed the recipe!
Helen Papathanasiou says
Easy to make and delicious. Thank you
Amy Katz says
Thank you, Helen!
CL says
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 says
That's fantastic! I love the modifications you made.
Anita says
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 says
Thanks Anita!
Dee says
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 says
That's fantastic, Dee! I love your idea of using it as a filling for breakfast burritos.