Vegan Breakfast Casserole Fall Recipe
Ah, the vegan breakfast casserole—because what’s more exciting than taking all the delicious things we love and turning them plant-based? No, we won’t miss the eggs, cheese, or sausage. Not at all. This dish offers a whole lot of flavor, without the animal products. Packed with tofu, veggies, and the bold taste of autumn, this casserole is perfect for anyone who’s tired of the same old tofu scramble. It’s vegan, yes, but it’s also hearty, filling, and doesn’t taste like cardboard. Ready to get on board with this fall-perfect vegan breakfast? Let’s dive in.
Vegan Breakfast Casserole Fall Recipe
This vegan breakfast casserole is loaded with tofu, veggies, and spices, all baked into a hearty and satisfying breakfast dish.
Ingredients
- 1 block firm tofu pressed and crumbled
- 1 cup diced bell peppers
- 1/2 cup diced onions
- 1 cup diced potatoes
- 1 cup spinach fresh or frozen
- 1/2 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup unsweetened plant-based milk any variety
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a pan, sauté onions, peppers, and potatoes until soft.
- Add spinach and cook until wilted.
- In a bowl, mix crumbled tofu, nutritional yeast, spices, and plant-based milk.
- Stir in the sautéed veggies and combine everything.
- Transfer the mixture into a greased 9×13-inch baking dish.
- Bake for 40-45 minutes, until golden on top and firm.
- Let cool for 5 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Vitamin A: 20%
- Vitamin C: 30%
- Calcium: 10%
- Iron: 15%
- Potassium: 10%
Additional Notes/Tips
- For extra flavor, add a pinch of cayenne pepper or chili flakes for heat.
- Make ahead: Assemble the casserole the night before and refrigerate overnight.
- Try adding other fall veggies like roasted butternut squash or mushrooms for variety.
- Use different plant-based cheeses to customize the flavor, if desired.
- Leftovers can be stored in the fridge for 3-4 days and reheated easily.
