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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
Can this be frozen?
You can freeze some leftovers and thaw/reheat as needed, though the texture will be slightly different.
Just made this recipe, and it was so good! It didn’t solidify all the way through, but it was still delicious! I’m curious to know if baking powder would help with this. Is there an amount you recommend starting with for a recipe like this? Thank you for all of your amazing recipes!!
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You are so welcome! Jess, Glad you loved it 🙂
I was very skeptical of this recipe due to the small amount of reviews. Made this tonight for breakfast tomorrow and my husband and I polished off a third of it. I did add some vegan breakfast sausage to the mixture along with some fresh jalapenos but this is definitely worth making again. I used a 10 x 13 baking dish baked at 375 for around 55 minutes. Not mushy or watery at all!
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Awesome, Thank you Melanie! 🙂
Do you need to cook the vegetables first? Thanks!
No, they will cook in the oven!
I didn’t have any chickpea flour so I held off on blending the tofu and just chopped it up instead (froze it first then drained off the liquid) and it came out amazing. Thank you for this delicious recipe!!
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Nice resourcefulness, thanks for sharing!
This was so good!! I subbed the chickpea flour for almond flour (because I can’t find chickpea flour anywhere) and I added vegan cheddar cheese to the top and oh my goodness it was exactly what I was looking for. It did need a little longer to cook though so after the 45 minutes I noticed it was still runny and sometimes my oven can be weird so I bumped up my oven temp to like 380 and had it cook for another 20 minutes and it came out perfect!
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If you can find chickpea flour we definitely recommend it! You may already know, but also for those who may be unaware, chickpea flour might also be labeled as garbanzo bean flour. Glad you were able to troubleshoot with your oven and get it to come out as expected!
Amazing recipe! Thank you so much! I wonder, have you ever done this with black salt to give it a more ‘eggy’ flavor? I use it for vegan omelets but not sure how much to use for a dish like this.
Thank you! Black salt – we use it all the time! Half a teaspoon would be a good starting point for this recipe!
Looks good! I’m probably over thinking this, but before I try it – do I mix the hash browns with the tofu mix and the vegetables before baking ? I read it as they are a base, thus not to be mixed with the other things. Correct? The instructions say to : “ 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” The mix/incorporate week part is throwing me! Sorry to sound so dense!
No worries at all – the hashbrowns are meant to be mixed in with everything else!
I only have (2) 12oz pkgs of silken tofu. Will that slide? Or should I use something to sub for the remaining 8oz? And if so, what should I use for the sub? Thanks!
Hmm if you go the substitution route; vegan yogurt has often been used as a substitution for silken tofu and might work here for a good thick addition. Otherwise since you have 3/4 of the tofu needed you could reduce the other ingredients by 1/4 (or 25% if you prefer percentages).
Thanks for this healthy and delicious breakfast.Keep sharing.
Thanks!
I’m going to make this, but cut down on the carbs and, instead, make 5 oz of shredded sweet potato. I have everything else, and I love when I find a recipe then discover I have all I need to make it — What a great breakfast dish!
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Thank you! Glad you’ve got everything on hand, no special trips!
Love this recipe!! If we don’t have silken tofu can we substitute it with firm tofu and add some soy milk?
Yes, that should work! You can also just use firm tofu – the texture wont be as fluffy but will still work!
I have a spare pie crust in my fridge…how do you think it would be if i used this as a quiche filling?
It would work well! But this is more of a casserole approach and if you want an actual Quiche recipe that uses a pie crust check out our Easy Vegan Quiche
This was pretty good and I love that it’s high in protein. However, I made it in a 13×9 dish because 9×9 seemed way too thick. I also felt the hashbrowns on the bottom were a bit bland and could’ve been cooked more so next time I’ll bake them a little bit before I add egg and use garlic salt directly on the potatoes. I added vegan mozzarella on top. Overall yummy. Thank you!
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The 9×9 would work! We did all of our testing in that size, but glad the other sized worked as well!
Can I ask please when you say add hash browns, is this grated raw potatoes? We can get hash browns here but they are pre-prepared fried in triangles and frozen, that doesn’t seem like what the recipe is calling for…
The sort of hash browns we’re referring to are the bag of frozen grated hash browns that aren’t precooked and molded into a shape. If you’re unable to find them you could always grate/shred your own.
Can the chickpea flower be subbed with a different flour? Like plain old white wheat flour or spelt flour? Will it thicken enough?
Thanks?
You’ll definitely want to use chickpea flour! It originates from a bean so the texture and flavor will be wildly different from traditional wheat flour. Chickpea flour and black salt are commonly used to mimic egg texture and flavor.
Yum!!!! I made it this morning as a brunch option. I was the first thing to disappear. Thank you for the great idea Caitlin. Love your channel and I tune in every new video you post. Thank you for so much inspiration, and keep being you!
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Thanks so much for the kind words! And glad it was hit!
Thank you, thank you, thank you for this recipe!! It’s so reminiscent of the (Non-vegan) breakfast casserole my mom used to make us on Christmas morning! I want to eat the whole thing! ????????????
I made it yesterday, but did not bake it till this morning and it worked out great! Also, I subbed in some black salt to make it a little more eggy and used tots as the base (cause that’s what I had). It all worked out amazing and I can not wait to make it again!! Seriously, THANK YOU! Merry Christmas!!!!! ????
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Aw that’s awesome! So glad it helped bring back a little bit of the past for you. Thanks so much and Merry Christmas!
This was soo good! I just had trouble getting it to solidify. I have a pretty decent oven so I’m not sure if it’s that. It could be because I used oat flour instead of chickpea but I had it in the oven for about 2 hours and it still was mushy. The firmer parts were really yummy tho!
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Willing to bet it was the substitution of flour! We strongly recommend using chickpea flour for this recipe. Glad it tasted good, though!
I used chickpea flour but baked in a cermaic pie dish becuase I didnt have an 8×8. I had the same problem but it still tasted great.
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When prepping this to cook the next day, should I combine the the egg and vegetable mix the night before or keep them separate and combine right before cooking?
Thank you!
Would this be extra good with shredded vegan cheese on top?
I’m going to have to say yes! Also if you like spice, a little hot sauce is great as well!