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Tofu and chickpea flour combine to make this hearty and protein-packed vegan breakfast casserole! Switch up the veggies for a variety of flavor options.
Breakfast Casserole was a childhood favorite for me, but something I thought I would never have again after going vegan.
Not anymore, friends! Today I’m sharing the most yummiest and realistic Vegan Breakfast Casserole you ever did see. The best news is that it’s made entirely from plants, and you only need 5 basic ingredients to make it!
INGREDIENTS FOR VEGAN BREAKFAST CASSEROLE
I like to break this recipe down into two sections: (1) the “egg“, and (2) the veggies! The “egg”mixture for this recipe is a combination of silken tofu and chickpea flour for texture, plus nutritional yeast for flavor, and turmeric for color. 
The veggie mixture, however, is totally customizable! Leave ’em in, take ’em out, or swap them for YOUR favorite combo 🙂 The hash browns are essential to this recipe (as they give lots of volume), but everything else is up for swapping.
HOW TO MAKE VEGAN BREAKFAST CASSEROLE
- Add the “egg” ingredients to a high-speed blender or food processor and blend until smooth,
- Mix the blended mixture in with the hash browns and veggies of choice, then
- Bake until fluffy and golden!
I like to layer the hash browns and vegetables in the base of my 9×9″ baking tin, then pour the “egg” mixture in and mix with a spatula. This saves on time and cleanup — all you’ll need to clean is the blender, plus the dish you’re baking in!
Which, my dear friend, leaves you with more time to enjoy this fluffy, hearty, and satisfying casserole.
BREAKFAST CASSEROLE BAKING HACKS
- Make Ahead: If you’re planning to make this for a holiday breakfast, you can make both the egg and veggie mix the night before! Just cover the baking tray well, then pop in the fridge overnight. The flours will thicken in the fridge, so you won’t have to bake the casserole as long the next day either. It’s a good idea to check the casserole starting at 30 minutes – just bake until the top is evenly golden.
- Meal Prep: this breakfast casserole will keep in the fridge for up to 7 days, so it’s perfect for meal prep! You can also freeze some leftovers and thaw/reheat as needed, though the texture will be slightly different.
If you’re looking for more savory vegan recipes, you’ll also love this Sweet Potato & Rosemary Vegan Quiche and these Root Vegetable Pancakes! Or browse our savory breakfast recipe archives 🙂
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl. I love seeing your delicious recreations!
PrintVegan Breakfast Casserole
Tofu and chickpea flour combine to make this hearty and protein-packed vegan breakfast casserole! Switch up the veggies for a variety of flavor options.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Total Time: 55 minutes
- Yield: 4 to 6 servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
For the Base Recipe:
- 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
- 10 ounces (280 g) frozen hashbrowns (no need to thaw)
For the Veggies (or add your own!):
- 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 the oven to 350F and line or spray a 9×9” baking tray.
- Add the tofu, nutritional yeast, chickpea flour, turmeric, salt, and pepper to a high-speed blender or food processor (recommended if your blender does not have a tamper). Blend until the mixture is thick and creamy, 45 to 60 seconds.
- Evenly sprinkle the hashbrowns across the base of the baking tray along with whatever other vegetables you are using. Use a spatula to transfer the blended mixture into the baking tray, then mix/incorporate well, making sure to evenly distribute the veggies and smooth out the top.
- Bake in the middle rack of the oven for 45-47 minutes, or until the top is evenly browned and firm. Let sit for 5 minutes, then slice and serve as desired. Leftovers will keep in the fridge for up to 7 days.
Keywords: vegan strata, holiday breakfast casserole vegan, vegan breakfast casserole gluten free, oil free vegan breakfast casserole, tofu egg casserole, christmas breakfast casserole vegan
It would be really nice if you would specify what type of silken tofu you used. Soft? Firm? Extra Firm? Mine didn’t turn out. I had a package of soft and a package of extra firm on the shelf, so I mixed them since there were no instructions for which to use. It didn’t bake through or set up properly. The texture was not edible. I’d try it again, but better instructions are needed.
I’m sorry it didn’t turn out for you! I’d recommend a firm or extra-firm silken tofu. It could also be a matter of variations in oven temperature. Did you try baking for longer? Also, this was tested in a 9×9 baking dish, so any other size would likely vary in baking time.
Question for you — I made this, but I think I may have taken it out of the oven too soon as it is very liquidy inside even though the top layer was cooked and brown. But, perhaps that is the intended texture. Can you let me know if so? If not, what would you think about putting it back in the oven for a while to firm it up? Would that work after it’s already been in the fridge overnight?
Thanks for your help!
It should be cooked all the way through so that you get a firm slice. You can definitely pop it back in the oven until cooked through!
I haven’t tried this yet but plan to this weekend! I think I might add some black salt to add a bit more “eggy” flavor…
That’s a great idea! Let us know how it goes.
Hi, Is there a way to get the nutrition facts for this? I’m excited to try it!
★★★★★
Hi Sue, we’re continuously working on adding Nutrition facts on all our recipes starting with the newer ones.
Here are the approximate nutritional facts for the Vegan Breakfast Casserole recipe:
(Note: The nutritional information provided is an estimate and may vary based on the specific ingredients used.)
Serving size: 1/6th of the recipe (assuming 6 servings)
Calories: 210-230
Total Fat: 7-8g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 470-500mg
Total Carbohydrate: 20-22g
Dietary Fiber: 5-6g
Sugars: 2-3g
Protein: 18-20g
Please note that these values can vary depending on the brands and specific ingredients used in the recipe.
This looks like the perfect Christmas morning meal! Can you make this the night before and bake in the morning – or would it be better to make the night before and reheat in the morning?
Thanks and Happy Holidays!
You can prep the batter ahead of time and pour it into the tray, just make sure to cover the tray very well when you pop it in the fridge overnight. Scroll up just above the written recipe and there is a note under “breakfast casserole baking hacks” titled “make ahead”. That will give you more tips 🙂
Can’t wait to try this! I always have firm tofu on hand and I was wondering if that would work as opposed to silken tofu? Thank you!
The casserole texture will be slightly more dense, but it should still work!