Vegan Breakfast Casserole

Photo: Dave Irving

For a Meatless Monday Morning.

We love breakfast casserole around the VeganAsana house. The omnis sometimes like theirs with some meat products, but are usually just as happy with a vegetarian version. For the rest of us, vegan is the way to go. We rarely get to have this for breakfast, due to the time needed for cooking, but it is a favorite dinner dish (and it pops up for special breakfasts, like on Christmas day). The “recipe” is pretty easy.

What follows is the amount that I make to fit in a large Pampered Chef casserole, so about the size that you would need for a 9×13 pan. This is enough for 4 of us to have a meal and have leftovers (that I hide in the fridge so that I can take them to school for lunch). Halve the recipe for a smaller group.

Breakfast Casserole

2 blocks extra firm tofu, drained
1 “roll” lightlife faux sausage (optional)
1 package frozen hash browns or tater tots
1 medium onion, diced
1/4 cup nutritional yeast
1 t turmeric
1/2 t cumin
1/2 t sea salt (ground fine)
olive oil
daiya or other cheese

Cover the bottom of a frying pan with olive oil and add onion. Saute until soft. Add faux sausage and brown, chopping into small bits while cooking.

Place tofu in food processor or blender. Pulse until fully broken up and starting to get mushy, but not until liquified. Gently fold in nutritional yeast, turmeric, cumin, and salt. If you over blend, don’t worry about it. It will take longer for the tofu to firm up, but eventually it will.  If your tofu seems overly dry, you may want to add a little soy milk when you fold in the spices. This will help make the potatoes nice and tender.

Cover the bottom of a casserole pan with parchment paper. Add hash browns or tater tots (yep, tots). Sprinkle fauxsage evenly across surface. Add tofu mixture and spread evenly.

Cover with foil and cook at 350* until heated through and the tofu has begun to firm back up. Add Daiya (optional) and continue to bake until tofu is firm and Daiya is melted.

Remove from oven and allow to settle (covered) for 10-15 minutes before serving. Serve with hot sauce, if desired.


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6 Responses to Vegan Breakfast Casserole

  1. olivia says:

    Finally, I am a vegetarian (long story but basically my body couldn’t handle any more meats and little fishies). Haven’t gone vegan yet but teetering. Anyway, I like this recipe and will try it out since I have most of the ingredients. Since, I like my breakfast stuff at dinner, I will make this for then. 😉

  2. Montana Mark says:

    A nice sounding variation on the tofu scramble motif. I’m going to throw in some wilted baby spinach, but I look forward to this as today’s morning faire.

  3. Nicole says:

    Hi! I am making this recipe for a family breakfast tomorrow morning and was wondering if you could give me an estimate on cooking time? Also, do you think it’s possible to make it the night before, refrigerate, and bake in the morning? Thanks for any help you can provide:)

    • Lorin says:


      I would allow about an hour and a half for cooking time, plus another 15 minutes or so to set up after. I can’t think of any reason why you couldn’t make it ahead, refrigerate, and cook the next morning. I haven’t tried that, but it certainly seems like it would work!

      We have this a lot of years for Christmas breakfast. I make it up and put it in the oven before we start opening gifts etc. By the time we are done, it is ready. This year, the kids have requested the cinnamon rolls instead 🙂

      • Nicole says:

        Thank you!! It is in the fridge waiting to be cooked in the AM! I added a layer of cashew cheese (in place of Daiya) I had leftover from another recipe, and some thinly sliced tomato on top:) I can’t wait to try it! Thanks for the recipe!

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