vegan breakfast casserole in gray baking tray on marble background

Vegan Breakfast Casserole

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 55 minutes
  • Yield: 4 to 6 servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


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. 


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


  1. Preheat the oven to 350F and line or spray a 9×9” baking tray. 
  2. 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.
  3. 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.
  4. 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.