Vegan Breakfast Casserole Recipe
Start your day right with this vegan breakfast casserole—layered with tofu scramble, vibrant veggies, and wholesome grains for a seriously hearty plant-based meal.
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Why This Vegan Breakfast Casserole Is My Cold-Morning Go-To
I’ll be honest: when mornings get chilly or when I’ve got a packed day ahead, this casserole is the kind of breakfast that gets me out of bed. It’s hearty, craveable, and you’d never complain about the lack of eggs or cheese.
What I love about it:
- It’s Protein-Dense: Tofu and quinoa (or brown rice) mean I’m not hungry again by 10am.
- Prep-Friendly: I can make it on Sunday, reheat all week, and it doesn’t lose flavor or texture.
- Veggie Versatility: Swap in mushrooms, kale, or leftover roasted veggies—you really can’t mess it up.
Let’s face it—sometimes you want breakfast to be easy, nutritious, and warm, but not a sweet overnight oat. This vegan casserole hits that homey, savory spot every time. Give it a try and I bet it’ll join your meal prep rotation.
Hearty Vegan Breakfast Casserole
A savory vegan breakfast casserole layered with tofu, veggies, and grains, baked for a filling and nutritious meal.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent. Stir in the bell peppers and spinach, cooking until the spinach wilts.
- 3
In a large bowl, combine the crumbled tofu, cooked quinoa or brown rice, sautéed vegetables, turmeric, nutritional yeast, salt, and pepper. Mix well to combine all ingredients.
- 4
Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly. If desired, top with dairy-free cheese shreds.
- 5
Bake in the preheated oven for 25-30 minutes, or until the casserole is set and slightly golden on top.
- 6
Remove from the oven and let it cool slightly. Garnish with fresh herbs if desired, then slice and serve warm.
Notes
Swap in any veggies you have on hand—broccoli, mushrooms, or kale all work well.
Optional: Add a pinch of smoked paprika for a subtle flavor boost.
Store leftovers in an airtight container in the fridge for up to 4 days.
This casserole is freezer-friendly for up to 2 months.
Nutrition Facts
Serves: 6 servings
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Yes, you can assemble the casserole the night before and bake it in the morning, or bake it ahead and reheat slices as needed.
Absolutely! Cool the casserole, wrap portions well, and freeze for up to 2 months. Thaw and reheat before serving.
You can try tempeh, chickpea flour scramble, or more cooked grains for a different texture and flavor.
Yes, as long as you use quinoa or certified gluten-free brown rice, this recipe is gluten-free.
