This vegan breakfast casserole is packed with veggies, vegan sausage and a rich and creamy tofu filling. And best of all, it’s super easy to make!
This vegan breakfast casserole is cheesy and eggy, filled with veggies and sausage. I know what you’re thinking and yes, it’s vegan!
This is a big crowd-pleaser and it’s a quick and easy dish to make. This easy vegan breakfast casserole is packed full of delicious veggies, vegan sausage, and vegan cheese. The filling is a rich, creamy tofu egg mixture that tastes fantastic and eggy thanks to our secret ingredient – Black Salt a.k.a Kala Namak.
The vegan casserole can also be prepared in advance and baked the next morning. It’s super filling and delicious served as breakfast.
If you love making delicious Vegan Breakfasts , take a look at our vegan quiche, vegan tofu scramble and vegan hash browns too!
Ingredients for the Vegan Breakfast Casserole
Ingredients Notes
- Firm Tofu. No need to press your Tofu, as we need the moisture. However, you will need to drain it from the extra liquid in the package.
- Vegan cheese. We used cheddar-style vegan cheese for this vegan casserole, but you can use any kind you like. Mozzarella-style will work too!
- Nutritional yeast. This is what brings your cheesy and umami flavor to the dish! So good!
- Black Salt a.k.a Kala Namak. Our secret ingredient to recreate the best eggy flavor in our vegan breakfast casserole.
- Vegan Sausage. Any vegan sausage will work. Just use your favorite brand.
How to make Vegan Breakfast Casserole
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Preheat the oven to 350°F (180°C) and lightly grease a 9×13 baking dish with olive oil.
- Prepare your filling: Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, and black salt (aka kala namak) into your food processor and process until well mixed.
- Add your soy milk and process again until it reaches a smooth consistency. Set aside.
- Prepare the veggies: Add the olive oil and onions to a pot and sauté the onions over a medium heat until softened. Next, add the chopped sausage and sauté until lightly browned.
- Now add the garlic and sauté for 2 minutes until fragrant.
- Add the cremini mushrooms, baby spinach, red bell pepper, and flash fry until al dente. Remove from the heat.
- Add your tofu egg mixture and 1 cup of the vegan cheese to the veggies and mix until combined.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese over the casserole.
- Place in the preheated 350°F oven. Bake for 60 minutes until vegan cheese is golden brown and bubbly.
Top off your vegan breakfast casserole with some chopped parsley, a sprinkle of black pepper and serve immediately.
Vegan Breakfast Casserole FAQ
Garnish your delicious vegan casserole with fresh chopped parsley and serve with a side of your favorite bread. If you want to go the gluten-free route you can add some yummy Vegan Hash Browns.
Yes you can! You can make the breakfast casserole up to the point before sprinkling the vegan cheese on top. Cover the baking dish and put it in the fridge overnight. When ready to bake, add your vegan cheese on top and bake until golden and bubbly.
Storing and Freezing
Cover your leftover casserole, place in the fridge and enjoy it within 3-4 days. Reheat in the microwave, or in the oven at 350°F for 20 minutes or until heated through.
It can be frozen, but there can sometimes be a slight texture change once thawed. Let it thaw in the fridge overnight before reheating in the microwave or oven.
More Amazing Vegan Breakfast Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Breakfast Casserole
Ingredients
For the filling:
- 28 ounces Firm Tofu (800g) Cubed*
- 2 Tablespoons Cornstarch
- 3 Tablespoons Nutritional Yeast
- ½ teaspooon Turmeric
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Black Salt Kala Namak*
- 3 Tablespoons Soy Milk or any non-dairy alternative
For the veggies:
- 2 Tablespoons Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 pack Vegan Sausage (450g) Defrosted and Chopped*
- 1 Tablespoon Crushed Garlic
- 2½ Cups Cremini Mushrooms (240g) Chopped*
- 3 Cups Baby Spinach (90g) Chopped
- 1 Red Bell Pepper Seeded and Sliced
- 2 Cups Vegan Cheese Grated*
- ¼ Cup Parsley Chopped
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a 9×13 baking dish with olive oil.
- Prepare your filling: Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt, and black salt (aka kala namak) into your food processor and process until well mixed.
- Add the soy milk or other non-dairy alternative, and process again until it reaches a smooth consistency. Set aside.
- Prepare the veggies: Add the olive oil and onions to a pot and sauté the onions over a medium heat until softened.
- Add the chopped sausage and sauté with the onions until lightly browned.
- Add the garlic and sauté for 2 minutes until fragrant.
- Add the cremini mushrooms, baby spinach, and red bell pepper, and flash fry until al dente. Remove from the heat.
- Add your tofu mix and 1 cup of the grated vegan cheese to the veggies and mix until combined.
- Transfer the filling to your prepared 9×13 baking dish and smooth it down evenly.
- Sprinkle the remaining 1 cup of grated vegan cheese over the filling.
- Place it into the oven and bake for 60 minutes until the vegan cheese is golden brown and bubbly.
- Top off your vegan breakfast casserole with some chopped parsley, a sprinkle of black pepper and serve immediately.
Notes
- Firm tofu. There can be differences in the water content between blocks of tofu, so if you need to add extra milk to the food processor to get it to the smooth consistency you see in the photos, then go ahead, but only use as much as needed.
- Black Salt. Kala namak, a.k.a black salt creates an eggy flavor; it’s pretty amazing. If you don’t have any, you can substitute this for regular salt, but I recommend you try it.
- Cremini mushrooms are also called baby bellas, portobellini, or brown mushrooms. You can also use white button mushrooms in this recipe.
- Vegan Sausage. Any vegan sausage will work. Just use your favorite brand.
- Storing. Cover your leftover casserole, keep it in the fridge, and enjoy it within 3-4 days. Reheat in the microwave, or oven at 350°F for 20 minutes or until heated through.
- Freezing. It can be frozen, but there can sometimes be a slight texture change after thawing.
Made this for Xmas Breakfast.
Subbed diced tomatoes for the pepper. Turned out wonderful.
My non-Vegan guests Loved it.
Thank you
Happy to hear you enjoyed the recipe!
I loved this so much! We don’t have frozen sausage here so I substituted plant based mince. I’m actually going to take this as my Xmas lunch contribution this year.
That’s awesome Lorraine! Thank you so much for sharing and for your wonderful review!
Was such a success Christmas Day. Everyone loved it. It’s going to be a winner for years to come.
Yay! So glad to hear you enjoyed the recipe Lorraine! Thanks so much for your awesome review!
This was absolutely delicious! Light, fluffy and very tasty. I added chopped parsley just before baking. Will definitely make again. A good recipe to convince tofu haters to give it a go.
Definitely Louise! Thanks so much for your lovely review!
Easy and delicious. Used what I had in fridge for veggies which included purple sweet potato, zucchini onions and mushrooms.
Froze half . Looking forward to eating the second half next week
That’s great Gabrielle! Thanks so much for sharing and for your amazing review!