Description
This Vegan Breakfast Casserole is a hearty and nutritious plant-based dish that’s perfect for a wholesome morning meal. Made with silken tofu, nutritional yeast, and chickpea flour, it offers a creamy texture packed with protein, combined with flavorful vegetables and golden hashbrowns baked to perfection. It’s easy to prepare, baked in a single tray, and keeps well for up to a week, making it an excellent make-ahead option for busy mornings.
Ingredients
Scale
Base Mixture
- 2 16-ounce (450 g) blocks silken tofu (I use Nasoya)
- 2/3 cup (51 g) nutritional yeast
- 1/3 cup (39 g) chickpea/garbanzo bean flour
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt
- Black pepper, to taste
Vegetables & Add-ins
- 10 ounces (280 g) frozen hashbrowns (no need to thaw)
- 1/2 red bell pepper, diced
- 1/2 yellow onion, diced (or 1 teaspoon onion powder)
- 3 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 4 cremini mushrooms, sliced
- 4 ounces (110 g) frozen spinach, thawed and squeezed
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 350°F (175°C) and line or lightly spray a 9×9-inch baking tray to prevent sticking.
- Blend Base Mixture: Combine the silken tofu, nutritional yeast, chickpea flour, turmeric, salt, and black pepper in a high-speed blender or food processor. Blend for 45 to 60 seconds until the mixture is thick, creamy, and smooth.
- Assemble Casserole: Evenly distribute the frozen hashbrowns across the base of the prepared baking tray. Add the diced red bell pepper, yellow onion, minced garlic, sliced mushrooms, and thawed spinach on top. Pour the blended tofu mixture over the vegetables and hashbrowns. Use a spatula to mix and incorporate everything well, ensuring an even distribution and smoothing out the top for an even bake.
- Bake: Place the casserole on the middle rack of the oven and bake for 45 to 47 minutes. Bake until the top is golden brown and the casserole is firm in the center.
- Rest and Serve: Remove from the oven and let the casserole sit for 5 minutes before slicing. Serve warm as a filling breakfast or brunch. Store leftovers in the refrigerator for up to 7 days.
Notes
- You can substitute the red bell pepper and mushrooms with other vegetables like zucchini, broccoli, or kale depending on your preference.
- If you don’t have fresh garlic or onion, garlic powder and onion powder are acceptable alternatives.
- Do not thaw hashbrowns before using; they bake well frozen and help create a crisp texture.
- Use a high-speed blender or food processor for best results; a regular blender may require a tamper or stopping to scrape down the sides.
- Leftover casserole can be reheated in the microwave or oven and makes excellent packed breakfast for busy days.
- Prep Time: 10 minutes
- Cook Time: 45-47 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Keywords: vegan breakfast casserole, tofu casserole, plant-based breakfast, baked vegan dish, hashbrown casserole, healthy vegan breakfast
