Vegan Breakfast Casserole

Vegan Breakfast Casserole is a warm, savory dish that works great for weekend mornings and meal prep.

Vegan Breakfast Casserole introduction

This Vegan Breakfast Casserole is simple to make and fills the kitchen with good smells. It is made with tofu, mushrooms, spinach, and toasted bread for a hearty breakfast.

If you want other easy morning ideas, check these 25 gluten & dairy-free breakfast ideas for more simple recipes.

Vegan Breakfast Casserole why make this recipe

Make this Vegan Breakfast Casserole because it is:

• Plant-based and filling for the whole family.
• Easy to prep ahead and reheat for busy mornings.
• Full of protein from tofu and taste from nutritional yeast and turmeric.

For another baked savory idea, see this Asian-inspired eggplant casserole for flavor variety.

Vegan Breakfast Casserole how to make Vegan Breakfast Casserole

This section gives a quick view of how to make the casserole. You cook the veggies, mix them with crumbled tofu and bread, then bake until golden.

It is a one-dish bake that needs little hands-on time and makes good leftovers.

Vegan Breakfast Casserole Ingredients :

• 1 block firm tofu, drained and crumbled
• 1 cup mushrooms, diced
• 2 cups fresh spinach, chopped
• 4 slices of bread, toasted and cubed
• 1/4 cup nutritional yeast
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Vegan hollandaise sauce for topping

Vegan Breakfast Casserole Directions :

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, sauté the mushrooms over medium heat until soft, about 5 minutes.
3. Add the spinach and cook until wilted.
4. In a mixing bowl, combine crumbled tofu, sautéed mushrooms, spinach, toasted bread, nutritional yeast, turmeric, garlic powder, salt, and pepper.
5. Transfer the mixture to a greased baking dish and spread evenly.
6. Bake for 25-30 minutes or until golden.
7. Let cool slightly, then top with vegan hollandaise sauce before serving.

Vegan Breakfast Casserole how to serve Vegan Breakfast Casserole

Serve the Vegan Breakfast Casserole warm with a dollop of vegan hollandaise or hot sauce. It pairs well with a fresh fruit cup or salad.

Try a light fruit side like a fresh berry parfait to add brightness to the plate.

Vegan Breakfast Casserole how to store Vegan Breakfast Casserole

Cool the casserole to room temperature before storing.

• Store in an airtight container in the fridge for up to 4 days.
• Reheat in the oven at 350°F (175°C) for 10–15 minutes or until hot.

You can also freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Vegan Breakfast Casserole tips to make Vegan Breakfast Casserole

• Press the tofu well to remove extra water for a firmer texture.
• Toast the bread first so it holds up better in the bake.
• Taste and adjust salt and spices before baking.

Use a non-stick or greased dish to make serving easier.

Vegan Breakfast Casserole variation (if any)

• Add bell peppers or onions for more flavor.
• Swap bread cubes for cooked hash browns for a gluten-free option.
• Stir in vegan cheese for a richer casserole.

You can also use kale instead of spinach for a heartier green.

Vegan Breakfast Casserole FAQs

Q: Can I make this Vegan Breakfast Casserole gluten-free?
A: Yes. Use gluten-free bread or replace bread with cooked potatoes or cauliflower rice.

Q: How long will leftovers last?
A: In the fridge, up to 4 days. Freeze for up to 2 months.

Q: Where can I buy a good tofu press or bakeware for this casserole?
A: You can buy tools and bakeware online — Buy it here for options and reviews.

Vegan Breakfast Casserole

A warm, savory Vegan Breakfast Casserole made with tofu, mushrooms, spinach, and toasted bread, perfect for weekend mornings and meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine Plant-Based, Vegan

Servings 4 servings

Calories 300 kcal

Ingredients

  

Main Ingredients

• 1 block firm tofu, drained and crumbled Press the tofu well to remove extra water for firmer texture.
• 1 cup mushrooms, diced Sauté until soft.
• 2 cups fresh spinach, chopped Cook until wilted.
• 4 slices bread, toasted and cubed Toast first to hold up better in the bake.
• 1/4 cup nutritional yeast
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• to taste Salt and pepper Adjust to preference.
• Vegan hollandaise sauce for topping Serve warm.

Instructions

 

Preparation

• Preheat the oven to 375°F (190°C).
• In a large skillet, sauté the mushrooms over medium heat until soft, about 5 minutes.
• Add the spinach and cook until wilted.
• In a mixing bowl, combine crumbled tofu, sautéed mushrooms, spinach, toasted bread, nutritional yeast, turmeric, garlic powder, salt, and pepper.
• Transfer the mixture to a greased baking dish and spread evenly.
• Bake for 25-30 minutes or until golden.
• Let cool slightly, then top with vegan hollandaise sauce before serving.

Notes

Serve warm with a dollop of vegan hollandaise or hot sauce. Pairs well with a fresh fruit cup or salad. Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes.

Keyword Healthy Breakfast, Meal Prep, Savory Casserole, Tofu recipe, Vegan Breakfast Casserole