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