Vegan Tofu Breakfast Casserole
Breakfast casseroles are the kind of crowd-pleasing, make-it-once feed-everyone dish that can feel off-limits when you're eating entirely plant-based — but this one proves otherwise. Pressed firm tofu gets crumbled into scrambled-egg-style curds and seasoned with turmeric, smoked paprika, and black salt, which brings that unmistakable savory, eggy quality without a single animal product in sight. Nutritional yeast and a splash of unsweetened plant-based milk round out the base, giving it a rich, cohesive texture that holds together beautifully once baked. Crumbled vegan sausage, sautéed red bell pepper, onion, garlic, and wilted spinach are folded in for layers of color and flavor, then the whole thing gets blanketed in shredded vegan cheese before going into the oven. After about 30 to 35 minutes, you pull out something golden at the edges, firm in the center, and genuinely satisfying in a way that will surprise anyone who thinks plant-based breakfasts are just smoothies and avocado toast. It makes six generous portions, so it's ideal for a weekend brunch spread or for meal-prepping a week of easy, protein-packed mornings. Finish with a scatter of fresh chives and serve warm straight from the dish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the vegetable and sausage layer
- 1 tbsp olive oil
- 8 oz vegan sausage, casings removed and crumbled
- 1 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 2 cups baby spinach, roughly chopped
- 3 cloves garlic, minced
For the tofu egg base
- 2 lbs firm tofu, drained and pressed
- ¼ cup nutritional yeast
- 3 tbsp unsweetened plant-based milk
- 1 tsp turmeric
- 1 tsp black salt (kala namak)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
For the topping
- 1 cup vegan cheese, shredded
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray and set aside.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the crumbled vegan sausage and cook, breaking it up with a wooden spoon, until browned and heated through, about 5–6 minutes. Transfer to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!