Vegan Breakfast Casserole

Wake up to the ultimate comfort food with this hearty Vegan Breakfast Casserole! Packed with protein-rich tofu, vibrant veggies like spinach, bell peppers, and mushrooms, and hearty cubes of sourdough bread, this casserole is a plant-based twist on a breakfast classic. A creamy, spiced tofu mixture—infused with nutritional yeast, turmeric, and smoked paprika—brings all the flavors together, while an optional topping of melty vegan cheese adds an indulgent touch. Perfect for feeding a crowd, this dish is easy to prepare ahead of time and bakes to perfection in just 40 minutes. Whether you're hosting brunch or meal-prepping for the week, this satisfying casserole is your new go-to for a wholesome, flavorful, and completely vegan breakfast.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 14 oz firm tofu
• 1.5 cups unsweetened plant-based milk (e.g., almond milk, soy milk)
• 4 tbsp nutritional yeast
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 2 cups spinach, chopped
• 1 cup white or cremini mushrooms, diced
• 4 cups stale bread, cubed (use a hearty bread such as sourdough or whole grain)
• 1 cup vegan shredded cheese (optional)
• 2 tbsp fresh parsley, chopped (for garnish, optional)

Directions

Step 1

Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with a bit of olive oil.

Step 2

In a blender or food processor, crumble the tofu into chunks and add the plant-based milk, nutritional yeast, turmeric, garlic powder, onion powder, smoked paprika, salt, and black pepper. Blend until smooth and creamy. Set aside.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes until softened.

Step 4

Add the mushrooms to the skillet and sauté for another 3-4 minutes, until they release their moisture.

Step 5

Stir in the chopped spinach and cook for 1-2 minutes, until wilted. Remove the skillet from the heat.

Step 6

In a large mixing bowl, combine the cubed bread with the cooked vegetable mixture. Toss to distribute the veggies evenly among the bread.

Step 7

Pour the tofu mixture over the bread and vegetable mixture, ensuring all the bread is coated. Gently mix until everything is evenly combined.

Step 8

Transfer the mixture to the prepared baking dish, spreading it out in an even layer.

Step 9

If using, sprinkle the vegan shredded cheese over the top.

Step 10

Bake in the preheated oven for 35-40 minutes, until the casserole is golden brown on top and heated through.

Step 11

Remove from the oven and let sit for 5 minutes before serving. Garnish with chopped fresh parsley, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2092.3g)

Amount per serving	% Daily Value*
Calories	3236.7

Total Fat 131.9g	0%
Saturated Fat 62.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 7360.6mg	0%
Total Carbohydrate 402.8g	0%
Dietary Fiber 59.0g	0%
Total Sugars 36.5g
Protein 134.1g	0%

Vitamin D 155.6IU	0%
Calcium 3155.3mg	0%
Iron 32.1mg	0%
Potassium 3621.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.6%

Protein: 16.1%

Carbs: 48.3%