There aren’t too many make ahead/meal prep savory plant-based breakfasts out there. This one is a great option! It’s plant-based, gluten free, and replaces your typical egg with tofu instead. If you’re someone who prefers savory over sweet, this one’s for you. You’ll enjoy the flavorful tofu and nutritious veggies!
Can I Meal Prep This?
Absolutely! One recipe will provide eight pieces of breakfast casserole. If you’re meal prepping for yourself, that’s definitely enough. If you’re prepping for more than yourself, depending on how many people there are, you may want to double the recipe.
Veggies & Other Toppings
If you aren’t a fan of any of the veggies in this casserole, feel free to swap them out! There are so many veggies that would go well in this – tomatoes, kale, broccoli, asparagus, zucchini, etc. – your options are endless! You could also add plant-based and gluten free sausage or cheese to this casserole as well. Additionally, if you prefer sweet potatoes over russet, you can swap these out too. This recipe is served up well with a topping of hot sauce and a side of fruit. I specifically added a drizzle of sriracha and a side of banana to my meal.
What Equipment Do I Need?
You will need a few items for this recipe. First, you will need a 13×9 baking dish to cook the casserole in. Second, you will need a blender, food processor, or immersion blender to blend the tofu. Lastly, you will need a chef’s knife and cutting board to slice your potatoes and chop your veggies.
Ingredients
- Russet Potatoes
- Extra Virgin Olive Oil
- Baby Bella Mushrooms – Any type of mushrooms will work for this recipe.
- Bell Pepper – Totally up to you as to what color of pepper you would prefer!
- Spinach
- Firm Tofu – Make sure to buy firm, gluten free, tofu. Not all brands are gluten free and this recipe needs firm tofu as opposed to soft or extra firm.
- Turmeric
- Onion Powder
- Minced Garlic
- Nutritional Yeast
- Almond Milk
Substitutions
- Russet Potatoes – As mentioned above, you’re welcome to use sweet potato instead or even a mix of the two.
- Veggies – As mentioned, feel free to swap out or omit any of the veggies in this.
- Minced Garlic – If you’d prefer to use garlic cloves or garlic powder in this casserole, these would work as well.
- Almond Milk – If there is a different type of non-dairy milk you’d prefer, you can always swap this out. Depending on the consistency of the milk, you may need to use slightly more or less to get a smooth blend of the tofu.
Recipe
Tofu Breakfast Casserole
Ingredients
- 2 russet potatoes
- 4 tbsp extra virgin olive oil
- 8 oz sliced baby bella mushrooms
- 1 bell pepper
- 3 oz chopped spinach
- 21 oz firm tofu (1 1/2 blocks tofu)
- 1/2 tsp turmeric
- 1 tsp onion powder
- 1 1/2 tsp minced garlic
- 1/4 cup nutritional yeast
- 1/2 cup almond milk
Instructions
- Preheat the oven to 425℉. Grease a 13 x 9 baking dish with 2 tbsp extra virgin olive oil (make sure to grease the sides too).
- Thinly slice your potatoes. Lay out the potato slices in the dish on the bottom and sides.
- Bake the potato slices for 15 minutes.
- Dice the baby bella mushrooms and bell pepper. Put them in a large mixing bowl along with the chopped spinach.
- Add the tofu (breaking it into pieces), turmeric, onion powder, minced garlic, nutritional yeast, and almond milk to a blender or food processor. Blend until smooth, scraping the sides periodically.
- Pour the tofu mix into the large mixing bowl with the veggies. Stir to combine.
- Pour the tofu mix and veggies over the potatoes, spreading it out evenly. Bake in the oven for 30 – 35 minutes.
- Let cool before slicing. Serve warm. Cover and store in the fridge when not consuming.
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