Don't worry! No ads will print out.
Scan the QR code to find this recipe on my site, if you have any questions. Also leave a review! Those 5⭐️ reviews help people find my recipes. →
Vegan Breakfast Casserole
Ingredients
For the tofu scramble
- 2 tablespoons olive oil
- ½ cup sweet onion diced
- 1 block extra firm tofu
- 1 teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black salt or table salt, if you can't find black salt
- 2 cups baby spinach or 1 cup frozen spinach
- 1 cup vegan cheddar shreds optional
For the breakfast casserole
- 3 cups frozen tater tots approximately - you need enough to cover the top of the casserole
Instructions
- Preheat the oven to 450° F.
Make the tofu scramble
- Heat the oil on medium-high in a Dutch oven or other pot that can go from stovetop to oven. Add the onion, and cook until the onion turns translucent, about 5 minutes.
- Crumble the tofu into the pan, and add the turmeric, garlic powder, onion powder, and black salt. Cook, stirring, until the tofu gets a nice, even, yellow color. This should only take a few minutes.
- Add the baby spinach and cook, stirring constantly, until the spinach wilts. Add the optional vegan cheese, stirring until it begins to melt. Turn off the heat, and remove the pan from the burner.
Assemble the casserole and bake
- Use the back of a large spoon to flatten the top of the tofu scramble. Arrange the tater tots in a single layer on top of the tofu. It's fine if they're touching, you just don't want them to overlap. Don't press the tots into the tofu. You want them just resting on top.
- Bake for 17 to 19 minutes, until the tops of the tots are crispy.
Notes
About the turmeric: Turmeric gives the tofu scramble it's yellow color. If you don't have turmeric, you can just omit it. It's in the recipe mainly for color, not flavor.
About the black salt: Black salt gives the scramble an "eggy" flavor. It's actually pink in color. If you can't find it in stores, it's available online. You can substitute table salt instead, if you don't have black salt handy.
Nutritional information is for the recipe made with the vegan cheese shreds.
Leftovers keep for 3 to four 4 in the refrigerator. To reheat, you can use the microwave, though your tots won't be crispy. If you want crispy tots, then transfer to a small, oven-safe dish, and bake at 350° F for 10 to 15 minutes, until it's heated through and the tater tots crisp up again.
You can assemble the casserole up to a day ahead of time. Pull it out of the fridge while the oven preheats, then bake until the tots are browned and crispy. Start checking in at the 15-minute mark, since the tots will be thawed, and you don't want them to burn.
Servings 4
Nutrition
Calories: 400kcal | Carbohydrates: 37g | Protein: 11g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 1080mg | Potassium: 517mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1411IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 3mg
