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 9x13-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.